Namo sources nearly all of its fish and most other ingredients directly from Japan, following what's in season there rather than working off a fixed list. Executive chef-partner Kazuhito "Kaz" Mabuchi, who came to Namo from Sushi Ginza Onodera in Los Angeles, treats each fish individually — curing, aging, cutting, or saucing it based on its size, fattiness, or sweetness.
That approach shows up on a specials board that shifts with the season, so the experience changes from visit to visit. Guests can order à la carte for lunch or dinner, or move into the nightly dinner omakase, offered as a nigiri course or the signature namokase, alongside a prix-fixe lunch omakase.
Regulars gravitate toward the bar seats, and the sushi's freshness draws consistent praise alongside service that's been singled out as a strength of its own. D Magazine named Namo among Dallas' best restaurants in 2025, and Eater included it in its Essential 38 list for the city.
That approach shows up on a specials board that shifts with the season, so the experience changes from visit to visit. Guests can order à la carte for lunch or dinner, or move into the nightly dinner omakase, offered as a nigiri course or the signature namokase, alongside a prix-fixe lunch omakase.
Regulars gravitate toward the bar seats, and the sushi's freshness draws consistent praise alongside service that's been singled out as a strength of its own. D Magazine named Namo among Dallas' best restaurants in 2025, and Eater included it in its Essential 38 list for the city.