Review

Namu sits beach-side on the island’s north shore within the W Koh Samui. Namu, wood in Japanese, perfectly reflects the warm natural interiors. With seating for only 28 guests, Namu is a destination restaurant for those seeking premium imported seafood in elegant surroundings. Restaurant manager Attaporn Promlee has led Namu for over ten years and walks diners through menu options, knowledgeably suggesting dishes. Here you will discover a menu with contemporary interpretations of classic Japanese cuisine and bold and inventive creations. Begin with a combination of salmon, tuna, and scallop sashimis offered with wasabi, ginger, and soy sauce, and then take Namu maki roll with tuna, salmon, yellowtail, scallop, crab meat, masago fish roe, avocado, and wasabi ponzu, together a combination of unforgettable flavours. Or choose California roll, succulent jumbo crab meat and avocado finessed with tobiko orange and micro herbs. Namu’s exquisite kaiseki menu is perfect for any special occasion, showcasing chef Takayasu Ono’s culinary skills. There are several wagyu beef options; tataki is highly recommended, lightly seared, and accompanied by citrusy soy and ponzu sauce. Flambéed Iwate A4 wagyu striploin stands out, and a punchy truffled garlic sauce and umami-laden gochujang accompany the melting meat. Finish with chocolate and matcha lava cake, served with delicious ginger and date ice cream.