The moody atmosphere engulfs you from the moment you take your first steps into the restaurant. It is a feeling of immediate transportation, where the noise of the city fades away, replaced by a sophisticated calm that sets a strong tone for the evening ahead. This is Nama Omakase, a Montreal establishment that has mastered the art of hybrid hospitality.
While the restaurant’s aesthetic is striking, it is the service and the atmosphere that truly act as the prelude to the meal. There is a palpable sense of care here. And a culinary philosophy that seeks to bridge two of the world’s most respected gastronomies: the disciplined tradition of Japan and the rich culinary art of France. On top of these two, you can also find other countries’ inspiration in the menu.
Nama operates on nature’s rhythm. The kitchen has recently unveiled its seasonal winter menu, part of a rotation that changes every four months to ensure that guests are tasting ingredients at their absolute peak. While the restaurant’s signature classics remain to anchor the menu, new recipes have surfaced, bringing with them a wave of freshness and bold flavors designed to cut through the cold of the season.
The executive chef takes pride in sourcing, and nowhere is this more evident than in the starters. During our recent visit, the scallops crudo served on endives were the undeniable show stealer. It is a masterclass in textural contrast, the buttery softness of the fresh scallop playing against the sharp, bitter crunch of the winter endive, with a spicy pepper kick. Equally impressive was the Gyu Tataki, seared to a delicate rare perfection that melts in the mouth, and the Fried Aubergine, which was simply succulent, showcasing how a humble vegetable can be elevated.
The Art of Omakase
While the dining room offers a leisurely, customizable experience, the heart of Nama beats strongest at the Chef’s Counter. Here, guests are invited to dive into the concept of Omakase . The term translates literally to “I leave it up to you,” a phrase that signifies deep trust between the diner and the chef. At Nama, this trust is rewarded with an intimate 16-course tasting menu where the chefs and servers collaborate to create a seamless culinary narrative.
Priced from $100 to $170 per guest, the Omakase is designed to be accessible yet luxurious. The experience is tiered, with each level building on the previous one, introducing more courses and select premium ingredients at the higher price points.
Sitting at the counter allows you to witness the precision of the knife work and the delicate assembly of each plate. The chef prepares each dish directly in front of you, offering a personalized connection to the food that turns a dinner into a memorable event.
The Liquid Experience
To truly complete the immersion, Nama encourages guests to step away from the standard wine pairing. Instead, the restaurant highlights a premium cold sake experience.
For those uninitiated, high-grade cold sake offers a complexity that rivals fine wine, with clean, floral, and umami notes that pair far better with raw fish and soy-based sauces than a heavy grape varietal might. It creates a palate-cleansing effect that keeps the taste buds sharp for the next course, and is a definite experience to dive into while at the restaurant.
If spirits are more your style, the cocktail program is equally robust and thoughtful. The Yuzu and Vodka cocktail was a standout hit during our tasting, citrusy, and refreshing. It serves as the perfect counterpoint to the savory richness of the winter menu.
Nama Omakase succeeds because it is uncompromising in both traditions, with additional cuisine styles and fusions to its menu. Whether you opt for the theatrical Omakase immersion or the seasonal depth of the à la carte menu, the takeaway is the same: this is a dining experience that is utterly refined, deeply thoughtful, and necessary for the serious Montreal gourmand.
You can reserve your next dining experience at namaomakase.com
