Namo

In a kitchen built around precision, the tools matter as much as the technique.

Mioroshi Deba, Kiritsuke, and Gyuto: three of Chef Kaz’s favorite knives and what each one is designed to do.

Some things travel well... Our Akami & Toro is one of them.

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It’s soft serve season.

Mother’s Day at Namo comes with a little extra love and a few extra courses.

Join us Sunday, May 10th, for a special 12-course Namokase lunch. Reserve now at our .

Chef Kaz breaks down the one ingredient every great piece of sushi is built around: Rice

A better way to do lunch.

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Kasugodai, Young Sea Bream: Smooth in texture, light on the palate.

In season now at Namo.

Introducing Namo’s curated whisky flights, designed to explore the depth and diversity of Japan’s most celebrated distilleries.

Choose from three distinct expressions: Akkeshi, Suntory, and Mars.

Each flight offers a guided journey through technique, craftsmanship, and tradition.

Sakuramasu, also known as Cherry Trout, now available at Namo.

Available for a limited time. Reserve at our .