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Namo•West Village

Sushi•$$

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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, daily “Namokase", or once-per-month dinner omakase. Omakase is always on a Wednesday evening; it is announced on Instagram on the first of each month. Seating is limited — reserve here on Resy. 

Experiences at Namo

  • Reservation

    Standard Reservation

    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, daily “Namokase", or once-per-month dinner omakase. Omakase is always on a Wednesday evening; it is announced on Instagram on the first of each month. Seating is limited — reserve here on Resy. 

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