Nama – Aman’s celebration of Japan’s washoku dining tradition
Reflecting the palpable tranquility of Aman’s Asian roots in select Aman destinations worldwide, Nama combines the principles of washoku – Japan’s culinary tradition recognised by UNESCO as an Intangible Cultural Heritage – with the finest seasonal ingredients available locally. Meaning ‘raw’ in Japanese, Nama’s dishes are thus true to the age-old preparation techniques of the Japanese kitchen – with all their finesse and artistry – but are beautifully shaped by their locale.
At Aman New York, Nama is the contemplative, sultrier yin to Arva’s radiant yang. Much like an oyster’s silky, smoke-hued nacre highlights a pearl’s luminous glow, so too does Nama’s elegant design serve as the perfect foil for Chef de Cuisine Takuma Yonemaru’s sublime cuisine.
From the dramatic cubes of chiselled rock at its entrance to the staggered Frank Lloyd Wright inspired ceilings and lighting pendants, Nama’s moody hues cast the spotlight on the theatre of every dish – be it exquisite nigiri or sashimi, sweet miso black cod, or premium Wagyu sirloin grilled over a tabletop charcoal brazier and served with Moshio mineral salt. Each dish will artfully blend local New York ingredients with Japanese delicacies to offer a truly unique gastronomic experience.
Set apart from Aman New York’s other social areas on the 14th floor, Nama not only offers its own terrace off the main dining room, but also private dining rooms and an Omakase bar anchored by a Japanese Hinoki wood counter where diners are served 15 to 18 chef-chosen, omakase-style courses prepared on the spot by Chef Takuma. Hailing from Japan, Chef Takuma was integral to the achievement of Ichiju Nisai’s multiple Michelin stars in Osaka, and the driving force behind Sushi Zo Hanare’s critical acclaim in New York’s Midtown East before joining Aman New York.
Each visit to Nama – open for dinner only, from Tuesday to Saturday each week – reveals a new layer of the Japanese lore and wisdom that informs this fine-dining Japanese pearl. Wabi sabi, the Japanese notion of beauty in transience and imperfection, is demonstrated in handcrafted dining ware – each piece a singular work of art. The art of table setting – grown not built – sets the stage for each impeccably presented washoku dish, while tokonoma – niches for artworks – offer visual stimulation away from the plate.
