Since 2004
Twenty years of raw
NAMA was the first Japanese restaurant in Bergen. Two decades later we are still doing the same thing — only slower, sharper and closer to the source.
Nama
Raw, fresh, unaltered — the word the restaurant is built around.
The name
Nama — 生 — raw, fresh, alive
The word set the standard before the restaurant opened. If the fish is not good enough to eat raw, it does not belong on our counter. That single rule shaped everything that followed: the suppliers we work with, the way we age and cure, the restraint in our sauces.
Bergen made it possible. Few cities in the world sit this close to seafood of this quality — halibut, scallops, king crab, mountain trout, salmon — landed hours from our door.
The kitchen today
Tokyo discipline, Nordic restraint
Alongside the sushi counter we cook over the robata grill, cure and marinate in miso, and send out izakaya plates designed to be shared. Wagyu A5 from Japan, black cod in miso, lobster with foie gras butter, Oscietra caviar by the spoon.
Our omakase is the clearest expression of it: eighteen to twenty pieces, chosen by the chef, changing with what arrives that morning.
See the menu
Robata
Charcoal fire, Norwegian seafood and Japanese technique.
