One has high expectations when dining at the Shangri-la, and the newly opened Nami doesn’t disappoint. A comprehensive menu offers traditional and modern Japanese dishes, from sashimi to sushi, cooked items and tempura. The sets are good value and not merely a lazy abbreviation of the main menu. Ingredients are premium and imported, and chef Akiba’s execution is more than competent. The sashimi platter exhibits seasonality, as does the tempura set. The repertoire of speciality cooked dishes is where
Akiba’s creativity truly shines—combining just the right assortment of premium ingredients such as black truffle, Saga wagyu slices, ikura and uni held together by onsen egg yolk—luxe, to be sure, but never overwhelmingly so. On an island crowded with specialist sushi-ya and whose diners’ appetites for anything Japanese seems insatiable, Nami is truly a welcome addition.