Namo

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.