"Namo in Dallas hosted a collaboration event featuring Kazu Suzuki from the Michelin-starred icca in New York City and Kazuhito Mabuchi, the executive chef and partner of Namo. The event featured four seatings across two days, with each seating offering over 20 courses. The chefs combined their unique styles and ideas using the edomae technique, and the menu included Japanese black abalone, Japanese king salmon, and tilefish. The collaboration aimed to provide a Michelin-star service experience and highlighted the use of farm-raised fish due to the challenges of sourcing wild-caught fish." - Courtney E. Smith
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