![]() “We have daikon in the salad, with the acidity coming from the clam juice, fish sauce, and lime juice. So, how do we make it Japanese, but also the Nami Nori way, which is different, with more global flavors? ![]() We loved it and were inspired to do our own take on it. “Lisa and I went to a restaurant called Itamae down in Miami, and they have this dish that’s kind of like a clam ceviche. Top Neck Clams (Fennel daikon salad, cilantro gremolata) ![]() Here are five new dishes - exclusive to the Williamsburg location for now - that show just that.ġ. We wanted to be intentional with everything that we did.” “We wanted to spend as much time and energy on the vegan dishes as on any other dish. “This is part of the ethos of Nami Nori,” says Sakaeda. With the menu at the newest location, he’s broadening his repertoire of skills and ingredients, and appealing to vegan and vegetarian diners, too. For executive chef and co-owner Taka Sakaeda, it wasn’t only about offering something new, but continuing to evolve Nami Nori as more than just your typical sushi restaurant. Still, when Nami Nori’s partners debuted a new Williamsburg location this October, nearly two years to the day after opening their first locale, they surprised Brooklyn with some new additions. Nami Nori co-owners Taka Sakaeda, Lisa Limb, and Jihan Lee. For the first seven months of its pre-pandemic life, Nami Nori was one of the hardest tables to book in the city. In 2019, when three vets from one of New York’s most esteemed and extravagant omakase counters (yes, Masa) unleashed affordable sushi on the West Village in the form of temaki - sushi-grade fish wrapped in rice and crisp nori with a median price of $8 per piece - no one could argue with that.
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