2_1_ScanMag_69_Oct_2014_Text:Scan Magazine 1
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Scan Magazine | Restaurant of the Month | Norway
And the owner is not exaggerating. The restaurant was recently voted Restaurant of the Month by the people’s web site Trip Advisor, and the positive feedback on the site is never-ending. Descriptions such as ‘gastronomic fairytale’, ‘excellent’, ‘great sushi’, ‘good atmosphere’ and ‘cosy restaurant’ do not even begin to cover the nice things people have written in their reviews. “It is very flattering and rewarding for us to get such good reviews. We have an amazing team of 40 hard-working people at Nama who ensure that only the best is served to our customers. Therefore, this is a reward for all those people regardless of their role. At Nama, we are all family,” says Kahlon. Foodspiration From the early beginning, Nama’s focus has been on buying fresh and locallysourced food whenever possible. “In Bergen we are lucky to have fresh fish coming in daily, as well as a range of other local food manufacturers who deliver fresh ingredients of high quality,” says the owner. And high quality is something the restaurant does not take lightly – in fact, they take strong pride in this aspect. ”When we talk about quality we mean overall explicit quality in every sense. This means high food quality, a quality that is mirrored in the price, and quality in food presentation. In addition, quality according to our standards also means being honest and transparent. We take pride in serving fresh food made from scratch, and would therefore never lie about such things as serving frozen food disguised as fresh.”
Dream of brothers The restaurant has through its 21 year long existence built up strong traditions – traditions that go all the way back to the family roots and were important to keep after the rebranding process this spring. “I started the restaurant with my two brothers, as we are all extremely passionate about good food and drink. When we are travelling we are always on the lookout for new trends, concepts and inspirations, and at Nama we have an op-
portunity to share and transform our interest into something great for others.” Frankly, when visiting Nama you are guaranteed an impeccable gastronomic experience in a nice, friendly environment. “We would not want it any other way,” says Kahlon. For more information, please visit: www.namasushi.no
While being proud of the overall menu, the owner especially recommends ordering a tasting menu. “What separates our tasting menu from others is the variety. From being formerly known as a sushi restaurant, our eight or ten dish tasting menu now reflects our broad and varied new fusion, meaning you’ll get to experience everything from sushi and Japanese grilled dishes, to traditional dishes such as soba noodles and ceviche,” says Kahlon.
Issue 69 | October 2014 | 127