The cuisine at NAMI begins with finding the ingredients.
Wherever the best ones are, we go.
We drive across the Shimabara Peninsula
— for one group, one meal.
| 1. Shimabara tomato · tomato dressing | |
|---|---|
| 2. Filefish · watercress · house-made ponzu | |
| 3. Fava bean soup | |
| 4. Spring vegetables · mountain greens | |
| 5. Wood-fired bamboo shoot · sansho miso | |
| 6. Clam · silken tofu · fiddlehead fern | |
| 7. Tofu · butterbur leaf | |
| 8. Pea rice | |
| 9. Fermented pickles | |
| 10. Strawberry panna cotta |
The menu changes with the season — and with whatever is most alive that morning.
Vegetarian and vegan options are available upon request.
This is not temple food. Not formal kaiseki.
It follows the quiet rhythm of tea ceremony dining —
a cuisine made only by this land and this season.
The finest vegetables are always beautiful.
After years of working with vegetables,
this is the answer we arrived at.
Not over-handled.
Let the natural flavors speak, let the colors shine —
that is all.
Vegetables take the lead.
The sea quietly supports from below.
Whatever is most alive that day decides the menu.
Guests wake up the next morning feeling lighter.
That is this cuisine.
