From the coast
Norwegian ingredients, Japanese craftsmanship
The cold Atlantic delivers some of the finest raw seafood in the world. Our kitchen treats it the Japanese way: minimal handling, precise knife work, fire when fire is needed.
Philosophy
Two coastlines, one plate
Norway and Japan share the same obsession: cold water, clean fish, and the belief that the best cooking mostly gets out of the way. At NAMA we buy from the Norwegian coast, then apply Japanese technique — ageing, curing, torching, charcoal — so the ingredient stays the loudest voice on the plate.
What we cannot grow here we import honestly: bluefin tuna, real wasabi, yuzu, and sake selected to sit beside Norwegian seafood rather than dominate it.
Salmon
Cold-water Norwegian salmon — fatty, clean, cut thick for nigiri or thin for sashimi and dressed with restraint.
Scallops & shellfish
Hand-dived scallops, king crab and prawns from the western coastline, served raw, torched or straight off the robata.
Oysters
Norwegian oysters with ponzu and caviar — the cold Atlantic answer to a Japanese first course.
Fire & smoke
Charcoal robata brings the Nordic love of open fire together with Japanese grilling discipline.
FAQ
Ingredients — good to know
- Is the seafood Norwegian?
- The backbone of the menu is Norwegian: salmon, scallops, shellfish and seasonal white fish from the coast. A few specialities — bluefin tuna, wasabi, yuzu — are imported because Japan does them best.
- What is the most Norwegian thing on the menu?
- Nigiri and sashimi of Norwegian salmon, scallops from the western fjords, and robata-grilled catch finished over charcoal.
- Is the fish raw?
- Nama means raw. Much of the menu is served raw or lightly torched, but the kitchen also runs a robata grill and a full warm menu.
- Do you handle allergies?
- Every dish carries allergen codes and the kitchen adapts where it can. Note that our wasabi contains mustard.
