SMU Student Debuts Second Restaurant
Namo, the second concept from 21-year-old SMU undergrad Brandon Cohanim will officially open its doors for dinner service tonight, Aug. 21, and full operating hours tomorrow.
The concept is an intimate 20-seat sushi bar specializing in craft handrolls and sashimi dishes.
Featuring a modern yet warm design elements such as rolled steel and Japanese Sugi wood, the 20-seat walk-in bar serves as the center of the concept.
The menu at the McKinney Avenue eatery offers a stripped down approach to Japanese hand rolls and sashimi – one that allows the natural flavors of each high-quality ingredient to truly shine.
A rotating menu of hand rolls (each inspired by Cohanim’s travels and experiences around the world) will feature 12 options at a time, each ranging from $4.00 to $7.50, and available in prix-fixe orders of three, four, five or six – as well as a la carte.
Seaweed for each hand roll is specially harvested from Japan, then roasted at a secret temperature and speed specific to Namo – and giving each bite a “crunch” guests can hear and feel. Cohanim traveled to The Tsukiji Fish Market, the largest wholesale fish and seafood market in the world, to speak with fishmongers and learn about the fish from the experts and establish personal relationships with them. Seeking to re-define how Dallasites view sushi, Namo will feature the highest quality, freshest fish available.
Cohanim was recently honored as one of People Newspaper’s 20 Under 40 for his business efforts in the community.
Cohanim previously opened Pōk the Raw Bar, also on McKinney Avenue in West Village.
Following its opening, Namo will roll-out sushi bento boxes, to-go. A selection of up to four cut rolls and a sashimi option will be available for carry-out – allowing guests to enjoy the Namo experience at home or the office.
