The art of sushi preparation has come a long way since the days
of narezushi, when raw fish were pressed between layers of salt
and fermented for weeks or years, under the weight of a heavy stone.
We have Yohei of Edo, Japan (modern day Tokyo) to thank for today’s
fanciful, and much more appetizing, renditions of the ancient dish.
Looking for a way to speed up the process, which over
the past few centuries was shortened through the use of rice vinegar,
but still took a lot of time and retained the strong odor of decayed
fish, Yohei opened up a portable stall serving the freshest fish
with vinagered rice.
We know his invention as Sashimi. Nanami Koshiba, sushi chef at
Nami in Hillcrest, continues the tradition, artfully crafting masterpieces
of seafood and fresh fish. Nanami’s skill extends beyond the
traditional nigiri sushi and rolls.
He will ask you what you like, and upon request, will
present a platter of your favorite marine life that even you could
not have imagined.Don’t let the serene atmosphere at Nami fool
you, their food packs a punch. Thinking I’d ordered an innocent
salad, I was pleasantly surprised with the pieces of sashimi and
fried calamari tossed with Spring mixed greens drizzled with spicy
dressing.
My first course was just a palette teaser, making
my taste buds stand at attention in anticipation of what was
to follow. Next on the menu was a steaming plate of buckwheat
noodles and Thai basil, on top of which rested a banana leaf
bundle containing tender chunks of baked yellowtail, zucchini,
yellow squash and bell peppers—revved up with hot Chinese
mustard.
My seafood dream was far from over. I let Nanami
create whatever special roll he saw fit. His recipe resulted
in one of the most exquisite rolls I have ever had the pleasure
of tasting: tempura shrimp and cream cheese wrapped in seaweed
and rice, sprinkled with crunchy topping, then surrounded
in Nanami’s special mixture of spicy yellowtail, crab
meat, spicy mayonnaise, smelt eggs and green onion.
If you’re craving the traditional, Nami has an extensive
selection of sushi, rolls and sashimi for all sushi lovers,
from the hesitant to the bold. Granted, you either love sushi
or you don’t.
Even if you’re not fond of formerly-finned delicatessan,
that shouldn’t stop you from dining at Nami. Meaning “wave,”
Nami will flood you with options. Their non-sushi menu is packed
with unique fusion fare like orange and ginger baby back ribs served
with spicy roasted potato and stir-fried broccoli, sliced carrots
& green beans, Kung Pao chicken with mixed vegetables and penne
pasta, or try kushiyaki (skewered chicken or beef with mixed tempura).
Nami’s great food, combined with their central
location in the heart of Hillcrest makes it a logical place to go
for a power lunch, or after a hard day’s work. Owner Val Habbestad
entices the after work crowd with specials. Mon., Tues. and Wed.
from 5-7 p.m. sushi rolls and sake are half price. Thursdays from
5-9 p.m. sake is half off. Whatever time of day you choose to visit
Nami, you are destined to have a memorable dining experience.
