As far as beverages go, the taps at Namo deliver ice cold sake, beer, wine and a nitro green tea that’s unique in the city.Ī typical meal at Namo might begin with the aforementioned green tea, move on to an order of King Ora salmon sashimi and reach its crescendo with a five-hand roll tasting featuring toro, yellowtail, sea bream, blue crab and lobster. So too are a trio of composed sashimi dishes, which can be ordered for $7 each. In addition to the tasting offerings, each of Namo’s dozen or so hand roll varieties are available a la carte. When combined with warm sushi rice and a few key ingredients such as wasabi salsa or Himalayan sea salt, these simple ingredients become a formidable treat. The nori (read: seaweed) it’s wrapped in, meanwhile, is custom-toasted at a factory to Cohanim’s exact specifications. The fish used at Namo is flown in fresh from Hawaii, Japan and New Zealand. Walk in with or without a reservation, pull up a stool at the 20-seat hand-roll sushi bar, and tell the chef you’d like a three-, four-, five- or six-hand roll tasting, which will cost you between $10 and $23, with the prices rising the more rolls you order. The price points are in line with what sushi fans might expect: Namo’s hand rolls may be extremely simple, but it’s the quality of each individual component that makes all the difference. The terms “Prix fixe” and “laid-back” don’t usually go together. But inside Namo, the second restaurant from 22-year-old entrepreneur and Southern Methodist University product Brandon Cohanim, you can indeed have both - and for lunch or dinner. The Latest Concept From Dallas’ Youngest Restaurateur Is Leading The Nori Wave That’s About To Take Over The City In A Big Way.
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