Namo - Edomae-style Omakase
Details
Exceptional sushi begins with phenomenal fish: That’s why we source nearly all of ours, and most of our other ingredients, directly from Japan — reflecting what’s expressing itself most beautifully according to the season.
From there, our executive chef-partner, Kazuhito (“Kaz”) Mabuchi, “talks to the fish.” Depending on the type of fish, its size and its fattiness or sweetness, he cures, ages, cuts and/or sauces it differently. Kaz came to Namo — in Dallas’ West Village — from Sushi Ginza Onodera, the Michelin-starred destination in Los Angeles.
Free parking in the West Village garage, directly behind the restaurant. After dinner, we may move next door to Bar Colette for drinks