AMAN LAUNCHES OF NAMA RESTAURANT AT AMANPURI, THAILAND

By: Christian Stan

Aman has announced the launch of Nama, a new culinary concept celebrating the tradition of Japanese cuisine, known as washoku, which translates to harmony in food. Twelve months in the making, Nama represents the beginning of a new culinary chapter for Aman as it advances further into the world of gastronomy.

Over the coming year, Nama will launch at selected Aman destinations, and though the culinary approach remains consistent, the menus at each resort will be shaped according to the produce and fare of each locale.

Nama, the Japanese word for ‘raw’ and reverse spelling of Aman, remains true to the Japanese influences of the brand’s DNA and imbues its values, making it a natural progression for the brand. These values, centred on peace, discretion, authenticity, and intuitive service, place emphasis on the guest experience and naturally translate into the restaurant environment.

Nama is guided by the vision of master chef Keiji Matoba, who with his 21 year career as a professional chef, brings a global perspective, with experience not only in his native Japan, but also in renowned contemporary restaurants around the world.

In a nod to Aman’s two properties in Japan, Aman Tokyo and Amanemu, Nama celebrates washoku with authentic, uncomplicated and elegant dishes that champion locally-sourced produce, allowing the intricate flavours of each ingredient to take centre stage.

It seemed befitting to inaugurate Nama at Amanpuri, Aman’s first resort, at a time when both the resort and the brand approach their 30th anniversary.

The finest quality fish is carefully transported to Phuket from the Japan’s finest markets including Tsukiji in Tokyo, and combined with the daily catches from local waters to create fresh, raw dishes, sharing space on the menu with classic Japanese delicacies. A comprehensive menu of sushi, nigiri sushi and sashimi is available alongside signature dishes such as Kobe Gyu, a Japanese Kobe Wagyu steak grilled directly on the table over charcoal and served with Moshio mineral salt, a seaweed infused salt and the earliest known sea salt – produced by the ancient Japanese nearly 2,500 years ago.