From Tavistock Restaurant Collection (TRC) comes Nami, the newest foray into experiential dining and engaging late nights. Nami is discreetly tucked away on the west side of the cutting edge Lake Nona Wave Hotel. An intimate 67-seat dining room captivates guests’ senses with a modern and transformative design that provides the perfect setting for dinner and drinks. Two distinct dining experiences, an exclusive 10-seat omakase counter (The Omakase Counter at Nami) and an energetic dining room, capture the imagination with traditional Japanese ingredients that have been given a contemporary uptick and a signature embrace of European elements.
The food, beverage and omakase menus pack precision and extravagance in a way that only best-in-class talent could make approachable. In nature, each dish is intended to feel simple, sharp and precise; a collective effort of the top chefs leading the charge for TRC’s growing culinary portfolio that includes Culinary Director Freddy Money, who oversees Nami in addition to running the Collections’ Atlas and The Garden Room in The St. Regis Atlanta; Senior Culinary Director Eli Kaimeh, formerly of Thomas Keller’s Per Se restaurant; Corporate Pastry Chef Stuart Whitfield, formerly of The Glass Knife Orlando; and Vice President of Food and Beverage Michael Ferraro.
Daily operations are led by Chef de Cuisine Jason Beliveau, who will execute the thoughtful menu that is structured to encourage shared and individual dining moments. A selection of openers need only a single bite to send guests off on their gastronomic journey. The Snax|Stix section leans into nostalgia with Nami-style takes on comfort favorites. Shareables like the Lobster Donuts with matcha powder, Nami Nuggets with a signature housemade kimchi and Tuna Pizza with anchovy aioli are technically precise, yet down-right craveable. Other sharable offerings include three selections of Salads and Crudos (Hamachi with truffle ponzu, Tuna with sesame crust and yuzu, and Oysters with shiso and usukuchi) while tuna, salmon, hamachi, and beetroot Temakis have been perfectly crafted for one.
Each dish embarks a new chapter for the kitchen to story-tell flavor and texture. Larger format dishes strike that balance with a Whole Lobster, presented with a shell-on tail and a crisp paella-style rice hydrated with lobster jus and finished with a lobster claw (for two); a 24-hour marinated Chilean Sea Bass that is seared on a plancha and finished with smoked paprika butter then complemented by a vibrant pickled cabbage; green miso-dressed Lamb Chops; and a 10oz Ribeye with wasabi potato and grilled maitake mushroom.
A parallel path to adventure can be found with a more exclusive experience: The Omakase Counter at Nami. While the menu is rooted in the same culinary disciplines, the journey is more personal in nature. The modern multi-course offerings range from nigiri to small plates and are specially crafted for the evening and available for up to 10 guests. For this special experience, advance booking is required and can be enhanced with expertly selected wine and beverage pairings.
Corporate Beverage Director Jacob Johnson, formerly of The Little Nell in Aspen, has customized a beverage program that literally and figuratively adds its own element of color with cocktails named after various hues: like Ivory, a vodka based drink with apple, ginger and lemongrass; Clear, a gin-based highball with lemongrass, ginger, lime, and sonic; and Blush, Nami’s take on the classic Lychee Martini made with Haku Vodka, lychee, grapefruit, and sakura blossom. An emphasis is placed on highball cocktails, made to perfection with the Suntory Toki highball machine. Complementing the traditional whisky classic is an inventive list that infuses housemade syrups, compounds, and even a sensory element of sonics. Nami’s cocktails are thoughtfully crafted to ensure that the base spirit of the entire collection can be interchanged, while some cocktails even highlight an Instagrammable tableside finish.
Nami’s architecture emphasizes the elegance and sophistication of the concept, found in unique design attributes like a backlit, undulating wood-slate ceiling and the four encapsulating Japanese maple trees that anchor the dining room. A sleek bar is the main focal point, adding the perfect “welcome” or “stay-awhile” sentiment to the evening.
Nami will be open at 5pm Wednesday through Sunday. The last dinner seating is at 10pm on Sunday, Wednesday, and Thursday, and 11pm on Friday and Saturday. Following the last diner seating, an abbreviated late night menu as well as the dessert menu are both available and the restaurant remains open until each guest’s journey is complete.
Nami joins a growing family of culinary concepts, including Boston mainstays Abe & Louie’s and Atlantic Fish, the award-winning Timpano in Hyde Park Tampa and Fort Lauderdale; Atlas and The Garden Room in Atlanta; as well as Lake Nona neighbors Michelin-Recommended Bacán, Chroma Modern Bar + Kitchen, Canvas Restaurant & Market, Boxi Park and Park Pizza & Brewing Co.. Nami is located at 6004 Artist Avenue in the Lake Nona community of Orlando, Fla. To make a reservation, guests can visit our booking link here and select from the main dining room or our omakase experience. For information please visit our website at www.namilakenona.com as well as follow Nami on Instagram at @namilakenona.
ABOUT TAVISTOCK RESTAURANT COLLECTION
Tavistock Restaurant Collection (TRC) is an Orlando-based, privately held company operating 15 iconic and unique dining concepts across the United States. Since its founding, TRC has been recognized for its creativity and dedication to excellence in food, drink, service, and atmosphere with each and every dining experience. TRC strives to consistently create innovative hospitality experiences that enrich the lives of its guests, its teams, and the communities they serve. TRC’s reputation is built on modern ambiance, superior service, culinary artistry, and drinks of the highest caliber. For more information, please visit tavistockrestaurantcollection.com and follow us on Instagram at @tavistockrestaurantcollection