Namo

Executive chef Kazuhito Mabuchi tailors preparation to each catch, curing, aging, cutting, or saucing according to the fish’s size, sweetness, and fattiness. Offerings shift regularly with a seasonal specials board, available à la carte or through structured tastings—from a prix-fixe lunch omakase to an evening nigiri course or the signature “namokase”. While pricing sits on the higher end, the kitchen’s focus remains squarely on exceptional sushi quality.