The tide brings
the catch. The coals
bring the rest.

The Philosophy

Two disciplines,
one counter: the knife
and the coal.

There is no shortcut at Nami. Every piece of fish is cut to order at the sushi counter; every skewer is finished over binchotan, a charcoal that burns cleaner and hotter than anything else. It's a slower way to cook — and the only way that respects the ingredient enough to leave it alone.

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