Issue link: http://papercitymagazine.uberflip.com/i/1044941
A t Namo — the latest concept from 22-year- o l d w u n d e r k i n d restaurateur Brandon Cohanim of Pok the Raw Bar fame — sushi is treated as a subtle, sacred art. While the mood inside the 20- seat sushi bar is a casual form of elegance, with rolled steel and Japanese Sugi wood, the cuisine is anything but. Inspired by traditional Japanese sushi bars, the menu is straightforward: a mere 11 hand rolls (warmed, crisp seaweed topped with homemade rice and high-quality fish at its best); a few sashimi options; two types of green tea (nitrogen-infused matcha; and a hot Japanese green); and sake on tap — the first restaurant to do so in Dallas. There's the option to order à la carte, but we recommend going prix-fixe, wherein you order three, four, five, or six hand rolls that are prepped in front of you and brought out one at a time in sequence. During our lunch date, we started with the salmon sashimi lightly topped with wasabi salsa, then opted for the five-course menu, with toro, yellowtail, sea bream, blue crab, and lobster hand rolls. All was a testament to the notion that the freshest ingredients — paired with impeccable execution — require little embellishment. Namo, West Village, 214.484.5151, namosushi.com. BY CHRISTINA GEYER THE ART OF SIMPLICITY Namo Salmon hand roll Tuna sashimi Brandon Cohanim CAROLYN TYLER Nov. 30th* 10am-6pm Dec. 1st* 10am-4:30pm T R U N K S H O W NOVEMBER 30 – DECEMBER 1 8411 Preston Rd. • Suite 110 Dallas, TX 75225 • 214-691-5123 Mon.-Fri: 10am-6pm Sat: 10am-4:30pm www.skibellfinejewelry.com *Champagne reception both days with designer from 4-6pm on Friday and 2-4:30pm on Saturday Exclusively at