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 2-star destination in Los Angeles.
Because our “specials” board reflects the kind of hyper-seasonality that’s so celebrated in Japan, each experience at Namo can be completely different than the last. Join us for an à la carte dinner or lunch, lunch omakase, or nightly "Namokase" (Nigiri Course or Signature Namokase). We also offer a special omakase once per month, always on a Wednesday evening; it is announced on Instagram on the first of each month.
