Now open — Nama, Liverpool is the current venture from renowned Sheffield based husband-and-wife duo chef Luke French and organization director Stacey Sherwood-French. Found in the new GPO Food Hall, Nama is a contemporary Izakaya-inspired dining and drinking idea, offering a menu of standout dishes in a more casual setting than their critically acclaimed flagship dining establishment, JÖRO, in Sheffield..
Nama (meaning raw in Japanese) uses only exceptional quality, sashimi-grade fish as well as responsibly sourced components from the UK, EU and Japan. Working together with Lukes relied on providers throughout the world, Nama provides Japanese inspired little plates from the land and ocean.
Japanese Yellowfin tuna tartare- Zachary Turner.
The changing menu consists of a variety of sashimi and nigiri such as Cornish stone bass sashimi with truffle, lemongrass & & yuzu ponzo, English wasabi, nori and Sweet Sicilian red shrimp sashimi with lime & & ginger ponzu, jalapeño chilli, makrut lime oil; Tartares including Japanese Yellowfin tuna gently treated in koji-soy sauce, Koshihikari rice, trout roe, egg yolk, English wasabi, chives && furikake and accompanying dishes such as Unrolled spicy Yellowfin tuna with nori, Koshihikari rice, Japanese mayo, roasted golden sesame, negi onion & & Bird Eye togarashi..
Im so thrilled weve been able to open our next venture Nama in Liverpool, its got such a rich culinary tradition and its incredible that were now a part of that! Introducing within Liverpools most significant food hall, GPO, implies that we can reach a completely brand-new audience, and one that will hopefully keep coming back for more.– Luke French.
Providing a taste of Japan in the heart of Liverpool with Luke Frenchs stellar dishes, Nama is the best destination for locals and more flung tourists trying to find a taste of Tokyo in Liverpool.
Spicy Yellowfin Tuna– Zachary Turner.
Continuing an amazing year of Northern expansion for the couple, Nama is the latest member of the household, following the resounding success of the launch of their store hotel, House of JÖRO, earlier this summer and Lukes lockdown success collaboration with Professor Green, I USED TO RAVE BUT NOW I ROAST at-home packages. Luke has also been showcasing his cooking expertise at a few of Londons hottest places consisting of the live fire festival Meatopia and an incredible tasting-menu at the Marylebone cult favourite, Carousel.
