MICHELIN-recommended dining destinations don’t rest on their laurels, and Nami at Lake Nona Wave Hotel proves this point with an exciting menu expansion that showcases the restaurant’s commitment to culinary innovation. The latest additions blend precise Japanese technique with global inspiration, offering food and beverage industry professionals a masterclass in menu development and seasonal creativity.
Under the direction of Culinary Director Freddy Money and Executive Chef Jason Beliveau, Nami continues to elevate its standing in Florida’s competitive dining landscape with new crudos, share-style dishes, inventive desserts, and a seasonal bourbon cocktail that demonstrates sophisticated beverage program development.
New Crudo Offerings Set the Stage
The restaurant’s latest crudo additions showcase the kitchen’s meticulous attention to detail and ingredient quality. The Cured Salmon ($23) pairs delicate fish with crème fraîche and brioche croutons, creating textural contrast that exemplifies modern Japanese precision. The Madai ($24) elevates the experience further with miso-lime and blue basil, offering guests the option to add caviar for an ultra-premium touch.
These offerings demonstrate how successful food and beverage operations balance accessibility with luxury, providing multiple price points while maintaining consistent quality standards. For restaurant managers and food service industry professionals, this approach offers valuable insights into menu engineering and guest experience optimization.
Share-Style Innovation Drives Group Dining
The new share-style menu items reflect current food and beverage trends toward communal dining experiences. The Nami Wedge ($19) reimagines the classic wedge salad with smoked bacon and tomato wafu dressing, while the Hokkaido Scallops ($32) feature buttermilk and ginger for a bright, nuanced flavor profile that appeals to sophisticated palates.
The premium end of the spectrum features Lobster ($120) served with smoked chili, fried rice, and jidori egg, demonstrating how high-end establishments can justify premium pricing through exceptional ingredients and presentation. The Yakitori Chicken Wings ($22) showcase technique-driven preparation, topped with Yuzu Kosho and Charred Scallion Aioli, then glazed in a Tare made from the chicken’s own bones: a full-circle approach that maximizes flavor while minimizing waste.
Dessert Program Embraces Global Flavors
The dessert menu expansion features two distinct offerings at $15 each, showcasing how successful food and beverage companies balance comfort and innovation. The Koshihikari Rice Pudding topped with red berries and almonds provides familiar comfort with Japanese rice varieties, while the Tropical Fruit Vacherin features layered textures that demonstrate advanced pastry techniques.
These dessert additions reflect broader food and beverage industry trends toward globally-inspired comfort foods and technique-driven presentations that photograph well for social media marketing.
Seasonal Cocktail Program Innovation
The Harvest Old Fashioned ($24) represents sophisticated beverage industry innovation, featuring Colonel E.H. Taylor Small Batch Bourbon, apple bitters, cardamom, and Luxardo cherry. This seasonal offering demonstrates how successful food and beverage operations can drive revenue through premium spirits and seasonal rotation strategies.
For beverage industry professionals, this cocktail showcases several key trends: premium bourbon selections, seasonal ingredient incorporation, and pricing strategies that reflect ingredient quality and preparation complexity. The $24 price point positions the cocktail as a premium offering that aligns with the restaurant’s MICHELIN-recommended status.
Culinary Philosophy and Team Leadership
“Our inspiration for this new menu came from the desire to create moments that stay with our guests long after the meal,” said Freddy Money, Tavistock Restaurant Collection culinary director. “Each plate and cocktail is crafted to engage the senses and transform dining into a memorable experience. It’s not just about flavor; it’s about the artistry and feeling behind every bite.”
This philosophy reflects key food and beverage management principles that drive successful hospitality operations: emotional connection, sensory engagement, and memorable experiences that encourage repeat visits and positive word-of-mouth marketing.
The Complete Dining Experience
Nami’s 67-seat intimate setting combined with hospitality-driven service creates an environment where new menu items can shine. The restaurant’s Chef’s Counter, available Thursdays through Saturdays, offers a coveted 10-seat multi-course tasting experience that highlights storytelling and culinary craft: essential elements for premium food and beverage services.
This limited-capacity approach demonstrates how food and beverage companies can create exclusivity and premium positioning while managing labor costs and ensuring consistent execution quality.
Industry Impact and Operational Excellence
The menu expansion at Nami represents several important trends for food service industry professionals:
- Premium ingredient sourcing: The use of Hokkaido scallops, jidori eggs, and artisanal spirits demonstrates commitment to quality over cost-cutting
- Technique-driven preparation: Items like the bone-derived Tare glaze showcase how technical skill can justify premium pricing
- Seasonal programming: The Harvest Old Fashioned demonstrates how seasonal rotation can drive repeat visits and maintain menu freshness
- Price point strategy: The range from $15 desserts to $120 lobster dishes shows sophisticated menu engineering
For restaurant managers and food and beverage directors, these approaches offer valuable insights into maintaining MICHELIN recognition while driving profitability and guest satisfaction.
Reservations and Future Outlook
The new menu items are now available at Nami, with reservations accessible through namilakenona.com. The restaurant’s continued success demonstrates how sustained innovation and commitment to culinary excellence can maintain competitive advantage in Florida’s dynamic food and beverage market.
Food and beverage industry professionals can follow @namilakenona on Instagram for updates, events, and exclusive offerings that provide ongoing insights into successful restaurant marketing and guest engagement strategies.
The evolution at Nami showcases how MICHELIN-recommended establishments maintain their status through continuous innovation, strategic menu development, and unwavering commitment to guest experience: lessons valuable for any food service industry operation seeking to elevate its market position.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
