For over 30 years Nami has been our favourite Japanese restaurant. Located just a short walk away from home, it's also been the most convenient. Peter held court at the Robata bar, grilling the most delicious black cod, salmon belly and sea bream that one could desire. He left for a holiday early in 2020 and called to say that he decided to retire. And good for him. But he's sorely missed by customers and staff alike. Arriving for dinner for the the first time in two years since the pandemic struck, we were surprised by the changes that have taken place since we were last there. Executive chef Tadashi Takinami, who bowed to us whenever we arrived, is no longer at Nami, having flown to greener sushi pastures in Richmond Hill. The older ladies dressed in kimonos who knew us and would also bow in greeting, are no longer at Nami. In their stead are a new generation without the genteel manner of the old guard. We were warmly greeted by the head waiter who remembered us after our time "away". The sushi is always superb, but the menu has changed with many of the familiar favourites no longer available, including Chawanmushi, the umami packed Japanese steamed egg custard, and Peter's enviable selection of Robata grilled fish and seafood. The prices have also escalated to about triple what we were normally used to paying. Nami will always hold a special spot in our heart, but we like Tadashi, may now explore other sushi pastures.
The next generation of Sushi chefs at Nami since executive chef Tadashi Takinami went
another sushi restaurant in Richmond Hill
Tentsuyu is the traditional Japanese dipping sauce for tempura
made with dashi, soy sauce, mirin and sugar
Misoshiru miso soup
Attractive bowl for soy sauce
and a real treat at $14 a piece
Unagi, BBQ freshwater eel
namirestaurant.ca
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