Nama Omakase: High-End Franco-Japanese Cuisine

At Nama, discover a contemporary restaurant that blends the best of Japan and France. An unmissable gastronomic experience awaits you, accompanied by service worthy of the city’s finest establishments.

A Stellar Team

The restaurant is led by Carma Hospitality and chef-owner GaCong Ruan. Originally from China, GaCong’s parents immigrated to Quebec and turned to the restaurant industry. He grew up in this environment, working in service for many years. “Over time, I developed a love for providing the best possible service to customers […] When my parents sold the restaurant, I ventured into sushi and decided that it would be my career because, of course, I love sushi,” he shares with a smile.

The executive chef, Michael Ho, honed his skills alongside the legendary Paul Bocuse before working at Boulud for four years. You might recognize him from the show Les Chefs!, where he reached the finals. “Michael and I have known each other for several years, so it felt completely natural for me to invite him to join the project,” GaCong explains.

Joining this talented duo is Victor Loison, the general manager, who expertly manages hospitality with exemplary skill. With extensive experience in Michelin-starred restaurants, Victor brings a rigorous service standard while remaining approachable. “I blend the art of the French dining experience with attentive service, in line with the restaurant’s standing. But everything remains welcoming and warm at the same time,” Victor emphasizes.

A Raw and Elegant Setting

Guillaume Menard designed the restaurant, preserving the raw character of the materials with a touch of refinement. The space is inviting with its brick walls, stone columns, and soft ambiance. Located in the Business District, the restaurant stands out for its versatility. It’s the perfect spot for after-work drinks with colleagues, a romantic date, or celebrating significant achievements.

A Refined Fusion Cuisine

“Nama” means freshness and longevity, values that beautifully reflect in the menu, which highlights raw ingredients, particularly with the sashimi platter, a true work of art. You can expect a cuisine that skillfully combines the best of France and Japan, with a menu that evolves with the seasons.

You have two options: the omakase experience at the bar, where dishes are presented directly by GaCong, who happily guides you through the service, or the à la carte menu in the dining room, featuring divine dishes. This is far from a traditional omakase; rather, it’s a unique experience specific to Nama, which we highly recommend. The menu is on the higher end price-wise, but this is justified by the remarkable quality of the ingredients and the meticulous work behind each dish.

Everything has been carefully selected to ensure that the short wine list and cocktails harmonize perfectly with the menu. The presentations are impressive, the flavors rich and pronounced, with sauces and reductions requiring several days of preparation. On top of all that, the service is impeccable. So, if you haven’t already, be sure to visit Nama; we guarantee you’ll be won over by this establishment!

Happy discovering!

Written by Jean-Philippe Tastet
Photography by Alison Slattery

Last update: October 14, 2024

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