Namo

Owned by brothers Henry and Brandon Cohanim, Namo is an Edomae-style sushi restaurant in the chic West Village neighborhood of Dallas, Texas. The dim, intimate space features wicker lanterns and a smooth wooden square bar that seats 16, along with 34 seats on a covered outdoor patio. From the bar, guests can watch Chef Kazuhito “Kaz” Mabuchi and his team prepare a la carte sashimi, nigiri and maki, as well as the restaurant’s 19-course signature omakase.

Namo’s menu is defined by its rigorous approach to seafood sourcing. Chef Mabuchi works directly with a dedicated buyer in Japan, specifying not only the species he wants but the exact weight, fat content and region of origin. His selections change constantly to align with Japanese micro-seasons, which shift every two weeks, and each fish is handled with meticulous attention from the moment it arrives at the restaurant.

Namo distinguishes itself through direct, seasonal seafood sourcing from Japan, resulting in fish selected individually for quality, origin and micro-season alignment.

Namo opened in 2018 as a casual handroll bar before evolving into a fine-dining sushi restaurant with Mabuchi’s arrival. The menu reflects a meticulous approach to both fish and rice, with preparations adjusted seasonally to highlight the nuances of Edomae technique.

Mabuchi brings a disciplined, Edomae-driven approach to Namo, shaped by his years at Sushi Ginza Onodera in Los Angeles. His commitment to consistency and precision informs every aspect of the restaurant’s omakase experience.