The Place Located on the top floor (Level 24) of The Tower Wing of Shangri-La Hotel, Singapore, NAMI Restaurant and Bar is a Japanese fine dining concept of the five star hotel brand, which only opened about a month ago after a major renovation at the property. I was taken aback when I stepped in the minimalist Japanese interior – wooden bar counter table, full-frame glass panels with an unobstructed view of the lush surroundings of the Orange Grove precinct, and simple yet classy furnishings.
The Food Choose from the a la carte menu or go for the more value-for-money omakase set (S$190). Some of the signature dishes at NAMI include the Pan-Fried Tuna Head with Chef Akiba’s Sweet Soy Sauce (S$60), Steamed NAMI Abalone in Kimo Sauce (S$90), Miso Penshell Clam with Uni and Ikura (S$65) and Japanese Saga Wagyu Beef Sirloin A4 with Kyoto Vegetables and Dashi Broth (S$70).
We went for the omakase dinner, and started with some seasonal delicacies.
Next up was the soup, which include the Winter Melon veloute with prawns, scallop and Yuzu pepper. This soup was really light yet tasty, especially with the flavours of the yuzu pepper.
The ingredients at NAMI is not only imported freshly from Tsukiji Market regularly, but also from other parts of Japan. The fresh Sashimi selection is always one of my favourite segment of omakase, with the fatty Toro (tuna belly) being one of the highlights here for me.
For the grilled dishes, the Miso Penshell Clam with Uni and Ikura is easily one of my favourite dishes of the night. The cheesy and creamy texture, well-mixed with the Uni and burst of Ikura was simply umami-filled.
Alternatively, the other grilled dish we tried was the Pan-fried tuna head with Chef Akiba’s sweet soy sauce. Tuna head is not a very common meat I encounter in Omakases. It is an interesting dish, though I thought that it was more of an acquired taste.
Moving to the Simmered dishes, the Neginma-nabe, a hotpot of Tuna Head and leek is a comforting and enjoyable dish. I prefer this version of the tuna head to the grilled version, as the flavours of the meat was brought out better in this hotpot.
If you love beef, the other simmered option is the Sliced Raw Japanese Saga Wagyu Beef Sirloin A4 with Kyoto Vegetables and Dashi Broth. You can’t go wrong with good Japanese wagyu, as with this plate of succulent A4 Sirloin which reminded me of those I had in Japan.
The last course of our omakase meal is a rice dish, where we tried both the Japanese Saga Wagyu A4 sirloin with truffle on rice and the Assorted Seafood Chirashi rice, both served with Pickles and Red miso soup. The flavours were fresh, and kudos to the delicate and colourful presentations of both dishes which made them a real visual treat as well.
For desserts, we had the Cream Cheese Daifuku Mochi and Seasonal Japanese Fruits to conclude the delicious meal. That mochi was to-die-for, seriously.
Rants If anything, we wished that omakase meals are priced more competitively in Singapore.
Will I Return Again? NAMI Restaurant and Bar is definitely a restaurant to head to for a celebratory occasion or if you have received your big fat bonus. I like the splendid dining view, the zen ambience and most importantly, the authentic and good Japanese dishes.
Make your reservation instantly at Nami here.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4.5/5
Overall Experience: 4/5
Lunch: 12noon to 2.30pm (restaurant and terrace)
Dinner: 6pm to 10:30pm (restaurant); 6pm to 12 midnight (terrace)
Ranted by The Ranter