Namo
Sushi restaurant · Cityplace
3699 McKinney Ave #305, Dallas, TX 75204
Highlights
Edomae-style Omakase sushi with Japanese sourced products.
Edomae-style Omakase sushi with Japanese sourced products.
"The three-sided bar here is a comfortable perch to sip Hitachino beers and floral sakes before diving into dinner. There’s a seasonal $195 omakase option if you want it, otherwise go for the bright and crunchy cucumber salad and plates of sashimi—the tuna tasting features three cuts, each one fattier than the last. End with the cheeseburger nigiri, a decadent stack of toro, A5 wagyu, uni (that’s the “cheese”), and caviar that barely fights back as you chew." - kevin gray
"The three-sided bar here is a comfortable perch to sip Hitachino beers and floral sakes before diving into dinner. There’s a seasonal $195 omakase option if you want it, otherwise go for the bright and crunchy cucumber salad and plates of sashimi—the tuna tasting features three cuts, each one fattier than the last. End with the cheeseburger nigiri, a decadent stack of toro, A5 wagyu, uni (that’s the “cheese”), and caviar that barely fights back as you chew." - Kevin Gray
"Namo in the West Village sources most of its products — sushi, sake, and whiskies — from Japan. However, the warm vibes in the tiny sushi bar are what make it most memorable. Unpretentious and cozy, Namo is built in a way that guarantees the crowds are small (the room holds 12) and that eating is a communal experience. The way to go here is to trust the chef Kazuhito “Kaz” Mabuchi and let him curate a dining experience for you. Drop by for Namo’s special events, including a monthly omakase service. Vibe check: Though reservations are required, Namo is also one of the most social restaurants in the city. Eating here always means meeting your seat neighbors around the U-shaped sushi bar and comparing notes on the food (and drinks, and your travel plans, and what’s going on in your life)." - Courtney E. Smith
"A restaurant in the Metroplex involved in Sake Week, highlighting sake pairings." - Courtney E. Smith
"With ingredients sourced primarily from Japan, a menu influenced by “old-school” Tokyo recipes, and a moody atmosphere, this spot provides a great communal space — talking to your neighbors isn’t just encouraged, it’s the way to go. For those who don’t know what they want, or who want to try a little bit of all the good stuff, ask chef Kazuhito “Kaz” Mabuchi to pick. Or turn to the Toyosu Selection on the daily offerings board, which features fresh options from the Tokyo market." - Rachel Pinn
