DINE and Destinations - - COSMOPOLITAN CUISINE -

Ki­mono-clad hostesses greet us with charm­ing smiles and seat us at our choice of ei­ther the main room, pri­vate wooden booths, the tatami room, the sushi bar, or the ro­bata bar. A com­plete menu re­flects au­then­tic Ja­panese cui­sine pre­pared by trained Ja­panese chefs at this award-win­ning restau­rant.

Sushi rolls, both tra­di­tional and fu­sion, are tempt­ing, but we be­gin with the much copied, orig­i­nal sushi pizza with salmon sashimi on a crisp rice cake, and amiyaki, Black Angus beef cut in cubes and siz­zled on our own hibachi grill. It’s fun to sit at the ro­bata bar, drink cold sake from a wooden box, and se­lect sea­sonal seafood or veg­eta­bles to be fire-grilled. Groups in the pri­vate tatami rooms re­move shoes, and re­lax on cush­ions with legs swing­ing in the well un­der the ta­ble. At the sushi bar, there is a gleam­ing ar­ray of fresh fish be­ing cut with skill and pre­ci­sion. Au­then­tic­ity is pre­served as our waitress brings a nabe pot to our ta­ble for our sukiyaki of thinly sliced beef cooked in a sweet soy sauce based soup with veg­eta­bles, tofu, udon noo­dles and a raw egg for dip­ping.

From in­ter­ac­tive cour­ses to sim­ple dishes like boiled tofu with shrimp and veg­eta­bles served in an iron pot with ponzu sauce, an evening at Nami is a gen­uine Ja­panese ex­pe­ri­ence.

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