Nama Omakase se concentre sur la précision des arts culinaires japonais à travers une séquence rigoureuse de préparations de sushis saisonniers. La cuisine souligne la qualité brute des ingrédients marins en utilisant des techniques de découpe traditionnelles qui mettent en valeur les textures naturelles. Chaque présentation suit un déroulement délibéré, équilibrant le riz vinaigré avec les produits de la mer frais pour assurer une cohérence des profils gustatifs. Des compositions créatives intègrent des assaisonnements subtils respectant l'intégrité initiale du poisson sans masque excessif. L'environnement privilégie un comptoir de préparation ouvert permettant une observation directe des compétences techniques nécessaires à l'assemblage authentique des nigiris. Cet établissement donne la priorité à la relation entre les portions préparées et la matière première issue de sources côtières mondiales. Il en résulte une approche méthodique de la consommation de produits marins.
Nama Omakase propose une expérience gastronomique sophistiquée et intime que de nombreux clients considèrent comme un incontournable de la scène culinaire montréalaise. La plupart des convives louent la grande qualité du poisson frais, l'originalité des plats fusion franco-japonais et la présentation méticuleuse, avec une mention spéciale pour le katsu d'aubergine et les tartares. Si une majorité de visiteurs salue la chaleur et le professionnalisme du service ainsi que l'interaction privilégiée avec les chefs au comptoir, certains clients ont relevé des incohérences concernant la taille des portions, le rythme du service ou des oublis lors des moments d'affluence. L'ambiance est généralement perçue comme élégante et idéale pour des occasions spéciales, bien que les avis sur le volume de la musique et le rapport qualité-prix varient. Malgré quelques critiques isolées, de nombreux clients considèrent l'établissement comme une destination mémorable, fortement recommandée pour sa passion et son savoir-faire.
🌟 What an unforgettable night for my 32nd birthday! 🎉🎂
My partner & I had the absolute pleasure of experiencing the 16-course omakase at Nama with the incredibly talented Chef GaCong Ruan - & let me tell you, this was nothing short of magical. 🍣🍷
I've had the privilege of dining at some of the finest restaurants around the world, & Nama has officially earned a spot in my Top 3 Japanese culinary experiences. I'm genuinely confident this gem 💎 is on its way to a Michelin star - they wholeheartedly deserve it. 🌟🇯🇵
From the mesmerizing music 🎶 to the elegant & intimate atmosphere ✨, every detail sets the stage for a deeply immersive dining journey. The sake & wine pairings were divine 🍶🍷, enhancing every dish with thoughtful balance. Each course was a showstopper - layered, surprising, savory, & absolutely unforgettable. I couldn't even pick a favorite because every single plate was a masterpiece 🔥
But what truly stood out? The passion ❤?, precision, & professionalism that Chef GaCong brings to every bite - all brought to life by the warm, attentive Nama team who made sure our celebration was topped with surprising & caring touches from start to finish. 🙏
The energy at Nama is inspiring, & the attention to detail is simply unmatched. If you're even thinking about it - don't hesitate. I recommend this experience 110% & cannot wait to go back again (& again!) 💯🙌
$135 PP Omakase menu (for two). Great service. Food was hit or miss for us. Lovely experience overall.
Overall impression: Impeccable service from our waiter. Beautiful dessert plating. Too many'pre-packaged'-tasting flavors & disjointed elements to recommend the cooked dishes as standalone. Sushi omakase could still be good.
5 course omakase breakdown:
First course: Beef tartare & red snapper- primary ingredients were both fresh. Tartare had a touch too much sesame oil & felt a bit greasy but still enjoyable. Red snapper was perfectly good. Pickled mushrooms etc. tastes exactly as what you'd get at any other spot. The Lychee(?) had an overwhelmingly synthetic taste. Couldn't help but feel that some elements come commercially prepackaged.
Second course: Eggplant katsu with salad, swordfish on daikon. Great textures in the eggplant with high quality ingredients. Swordfish was a little dry, but fine with the sauce.
Third course: Sushi course. Received red snapper again, & it turned out to be the freshest of the fish in the sushi row. We would have preferred a bit more vinegar in the rice with a little bit more wasabi. Maki was made beautifully, with great balance of flavors, & the fish on top was perfection. While the sushi was subpar, the maki was the highlight of our meal
Fourth course: Short rib & brussels sprouts. Good, familiar flavors. Brussels sprouts were greasy but otherwise cooked perfectly. Short rib a bit dry with a'spice package' tasting sauce.
Fifth course: sake-infused ice cream with rice pudding & orange crisps; gin(?) infused ice cream with cake & what tasted like waffle cone crumbles. Gorgeous plating, both hits & misses (orange crisp = perfect. cake = slightly stale, rice pudding = disjointed, ice creams = delightful)
Bottom line: Good experience. Would not go for the cooked dishes at this price point. Higher end sushi omakase might still be worthwhile if the maki is an indication of freshness & execution with that specific experience.
Nama absolutely checks all my boxes when it comes to dining out. Apart from the 5 stars I'm giving in food/service/atmosphere, they get 5 stars in friendliness, staff knowledgeability, & creativity.
I dined twice, once for the full omakase experience & once with a group of friends à la carte. Both times everything was top notch. Chef-owner GaCong is a gem! A true connoisseur of his craft & his dishes are works of art. He takes his flavours & plating very seriously while maintaining a friendly atmosphere & brightens up the room with his little jokes & smile.
I don't review often, but this is one review I had to leave as I was blown away both times I came here.
The omakase experience is fantastic, ditto for the à la carte menu.
As for selective notes, the salmon tartare is probably the best I've ever had (found both in the omakase & normal menu!), the beef shortrib galbi-jjim was soooo yummy & melted in your mouth, + I've tried about 5 different cocktails & all of them are great.
Trust me, if you want to impress someone, bring them here. They will be left speechless.
3 juin 2025
sur Google
🍽️
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This was my first Omakase experience & I have to say everything was WOW!
We went as a group of 5, the others had Omakase experience & they we're impressed by the quality & tastefulness of the menu.
Chef GaCong Ruan is really nice to talk with & it shows that he loves what he does. There is passion written all over everything they serve you, he & is team are awesome.
Our group also took a Soft Shell crab plate after our Omakase experience since we saw the plate go by during our dinner & had to try it, it was also amazing.
L'apogée du culinaire. Une expérience unique avec des goûts nous faisant voyager aux quatre coins du monde. Les portions sont plutôt petites mais l'explosion de saveurs est au rendez vous.Notre serveur Titouan a été d'une qualité sensationnelle avec des explications détaillés à chaque assiette & une bonne humeur très appréciée. Ryad a l'accueil était super. Un grand merci aux artistes en cuisine. Nous reviendrons pour essayer l'expérience Omakase.
Super découverte, la nourriture excellente. Je conseille le tartare de saumon de Nouvelle-Zélande. J'ai pu faire la rencontre de Titouan un excellent serveur, passionné par sa job. Un excellent accueil de la part de Riyad.
The Omakase experience is exceptional.
The discussion of the preparation & quality of the dishes is remarkable.
Fine French service combined with precise fresh Japanese flavors make this a must experience.
Went here for the lunch set menu. $40 for three courses was a good deal. The beef tartare was amazing my favourite was the eggplant katsu as I have never tried eggplant cooked this way. It was quiet around lunch time & service was very attentive. Decor was modern & pleasing to the eyes.
