Latest news with #sushi
Forbes
2 days ago
- Business
- Forbes
Namiro Sushi opens year-round restaurant in Southampton
Appetizers at Namiro Sushi in Southampton, New York A brand new sushi spot just debuted in The Hamptons. Namiro opened its doors in Southampton Village in late May 2025, and plan to be open seven days a week throughout the summer season, and serve dinner year round. The project is a new hospitality venture for music executives Alexis Spangler, Gary Spangler, and Jon Lewis. The trio partnered with Kenneth Lockard of KRL Construction, known for building restaurant spaces across the East End, to create Namiro. 'Namiro is about bringing people together over incredible food—without pretense,' said Alexis Spangler. 'We wanted to create a place with thoughtful design, bold flavors, and the kind of energy that feels celebratory any night of the week.' Named after Osaka-style pressed-sushi, Namiro's menu includes their signature sushi, plus nagiri, sashimi, and plenty of hot dishes. Several plant-based options are avaialble as well. The meal starts with table snacks including yuzu salt edamame, rock shrimp in aioli, lamb chops with mustard miso, and a tuna tartare with watermelon and ginger. Prime skirt steak at Namiro Sushi Japanese-inspired salads include a wasabi caesar with milk bread croutons and parmesan nori crisps, and a sesame chicken salad. Hot entrees range from miso cod to Korean fried chicken to a vegetarian mushroom hot pot. A noodle menu, including a "lobster udon ramen" and a yakitori menu round out the hot options, followed by classic and inventive maki (priced at $15-$26), plus sashimi and nigiri. The signature Namiro is a pressed sushi made with spicy tuna, fresh tuna, avocado, and tempura flakes. To drink, pan-Asian inspired cocktails starring ingredients like yuzu, lemongrass, and Thai basil; plus local wines, and a sake list. Namiro isn't the only sushi spot opening out east this summer. Sushi by Boū's Westhampton omakase counter has a beachy energy Sushi by Boū is opening in the Hamptons as a pop-up for the summer 2025 season inside Sydney's 'Taylor' Made Cuisine in Westhampton Beach. This will be the New York City-based chain's 25th location. 'Bringing our flagship Sushi by Boū to the Hamptons is an exciting milestone for us. Our intimate dining experience, featuring high-quality sushi, offers guests an unforgettable culinary escape. We look forward to becoming a part of the Hamptons' vibrant dining scene,' said founder Michael Sinensky. Maguro at Sushi by Boū Sushi by Boū offers a 12-course edomae-style omakase in 75 minutes. Signature courses include Hamachi (yellowtail), Akami (lean bluefin tuna), Botan Ebi (spotted prawn), Ikura (salmon roe), Bincho (albacore), Maguro (chopped tuna), Hotate (scallop), Gindara (miso black cod), Toro (fatty tuna), Wagyuni (surf n' turf), Sake (salmon), and Unagi (BBQ eel). The omakase experience is priced at $75 per guest and includes a round of sake. Three upgrades are available, and guests can arrive early or linger after their omakase to enjoy beer, wine, or sake (plus desserts) on the patio or front lawn.
Forbes
3 days ago
- Business
- Forbes
ShoMan in Seattle Makes A Convincing Case For Kappo-Style Dining
Most Japanese food fans have experienced omakase, a lavish multi-course menu determined by the chef. Kappo-style sushi restaurants amp up that approach by adding luxe creations including elegant dashi-based preparations made while guests watch. Here's how one restaurant owner is determined to take this approach to a bigger stage. Yoshi Yokoyama has been in the business of making seafood lovers swoon for years, dating back to the opening of I Love Sushi in the Seattle suburb of Bellevue back in the 1980s. When sushi legend Shiro Kashiba left his namesake restaurant to rock and roll at a new spot at the Pike Place Market, he turned his original operation over to Yokoyama. Last fall, the enterprising entrepreneur launched the stylish ShoMan just a few blocks away. Its configuration – with 14 seats wrapping around the busy kitchen – sets the tone for the elaborate meal. The chefs are the stars, diners the appreciative audience. The feast isn't fussy, though. There's plenty of conversation playing out between bites and admiring mmmm's. Yokoyama recalled what spoke to him about this approach to dining during a recent interview via email. For those who aren't familiar, how would you describe Kappo-style dining? Kappo is a traditional Japanese dining style where guests are seated at a counter facing an open kitchen, and the chef prepares each dish in front of them, often after engaging in conversation to understand their preferences. The word kappo is derived from two kanji characters: katsu (割), meaning "to cut," and ho (烹), meaning "to cook." Together, they reflect the essence of this style—cutting and cooking, performed in full view of the guest. Kappo dining typically includes both à la carte options and dishes crafted spontaneously from rare or seasonal ingredients delivered fresh each day. Chefs may also customize dishes based on individual requests. Many kappo restaurants—especially at the high end—offer multi-course tasting menus. At ShoMon, we currently serve our menu in a course format, but we are gradually exploring more flexible offerings to better suit the tastes and expectations of our American guests. What's the history of this type of approach? While kappo originally referred to cooking more broadly, it evolved in the late 17th to 18th centuries—particularly in Osaka—into a refined dining style where chefs prepare and serve food directly in front of diners. It thrived within the merchant culture of the time, emphasizing seasonality, skill, and hospitality, often paired with sake. In the late 19th century, as Western cuisine gained popularity, kappo played a vital role in preserving traditional Japanese culinary techniques. The style spread beyond urban centers and became recognized as a refined and elegant form of dining. By the mid-20th century, more casual taishū kappo restaurants began to appear, making the experience more accessible, while high-end kappo establishments continued to emphasize tradition and craftsmanship. Today, counter-style kappo has grown in popularity, fostering direct interaction between chefs and guests, and continues to evolve as a uniquely Japanese expression of seasonality, artistry, and connection. The amount of prep that goes into each service is impressive. What's the daily routine for each chef? Our chefs begin prep work around 10:00 a.m., followed by a short break in the afternoon. Dinner service begins at 5:00 p.m. and typically runs until around 10:30 or 11:00 p.m. Can you provide some background on the chef who's in charge of the dashi? Our dashi is overseen by Assistant Head Chef Taka Murakami, who spent a decade training and working at a Michelin-starred kappo restaurant in Kyoto before joining our team. How did you find this collection of talented chefs? All of our chefs were introduced through personal referrals or professional recruiters. I personally conducted the final interviews for each of them. Our current team includes: What's the plan for expanding? For now, we are focused on establishing and promoting the kappo concept through ShoMon in Seattle, with the goal of increasing awareness and appreciation across the U.S. Once we've built a strong foundation here, we plan to explore expansion through additional locations. Because many ingredients are imported from Japan, what's the strategy for dealing with tariffs? While the 10 percent Global Tariff has already taken effect, the 24 percent Reciprocal Tariff (applicable to Japan) has been temporarily suspended for 90 days. Given the uncertainty, we're not in a position to implement a definitive long-term strategy. Supplier responses vary widely, with many still determining their approach. For now, our priority is staying informed and maintaining a flexible internal framework that allows us to respond swiftly and effectively as the situation evolves. What's your favorite item on the menu? And your favorite kappo-style restaurant in Japan? We take immense pride in our dashi, which we believe to be among the finest in the world. Any dish at ShoMon that incorporates this dashi is one I hold in the highest regard. We are continuously refining our offerings to ensure that they resonate with our American guests and exceed their expectations. As for kappo restaurants in Japan, there are countless exceptional ones—each with its own distinct character—so it's difficult to choose a single favorite. Through my past experiences and ongoing visits to kappo restaurants across Japan, I remain committed to refining a style that brings the most joy to our guests here.
CBS News
3 days ago
- Business
- CBS News
Nakama's South Side location appears to have shut down
A popular Japanese steakhouse and sushi bar in Pittsburgh may be shut down for good. Nakama Japanese Steakhouse and Sushi Bar on East Carson Street in Pittsburgh's South Side appears to be closing its doors. According to a report from the Trib, an employee arrived for work earlier this week and was told by their manager that the place was shutting down. Back in September, Nakama was flagged by the Allegheny County Health Department for pest management violations, including inspectors finding four dead mice, one of them found in the grill in the dining room. There were other violations found by the health department, including poor employee hygiene practices, improper cleaning and sanitation, and malfunctioning facilities to maintain temperature. While there has been no confirmation by Nakama of the closure, if it does indeed shut down, it would be the second closure in the last year, with their Wexford location having shut down last summer.
Bloomberg
3 days ago
- Business
- Bloomberg
Trump Tariffs Have US Eateries Rethinking That Dutch Gouda
For decades, American restaurants have largely taken for granted that imported foods would be readily available at reasonable prices, thanks to decades of globalization and free trade. Toasts topped with Mexican avocados have crept into nearly every brunch menu and saffron from Spain is used in rice at popular counter-serve eateries such as Mediterranean-focused Cava. Sushi featuring Asian fish is ubiquitous.
The Sun
4 days ago
- Entertainment
- The Sun
Pregnant Love Island star Claudia Fogarty mum-shamed by fans as they spot ‘dangerous' detail in post
EAGLE-EYED Fans were instantly concerned after spotting the worrying detail LOVE Island star Claudia Fogarty, who is currently pregnant with her first child, has been cruelly mum-shamed by fans before even officially becoming a mother. Just last week, the 30-year-old revealed she's expecting a baby girl with her footballer boyfriend Ollie Crankshaw. 8 8 8 8 8 But in snaps from a sun-soaked holiday where she showed off her blossoming bump, fans spotted a "dangerous" detail which quickly sparked concern. In the first couple of snaps, Claudia could be seen standing by a day bed before moving to the side of the pool for a sit down. Showing off her blossoming bump, the blonde beauty wore a blue and white ensemble comprising of a bikini top, sarong and matching bandanna atop her head. Other snaps showed a stunning fruit arrangement that welcomed her to the Azure Beach. While another snap saw a huge plate of sushi. One cruel troll quickly took to the comments section to slam Claudia for "eating sushi" before she realised something. "Beautiful- although I'm sure you shouldn't have sushi if you're pregnant?" the Instagram user penned. "Read the caption," replied a fan of the former Islander. In the caption, Claudia had penned: "One of my favourite days ever (And no I didn't eat the raw sushi)." According to the NHS, cooked sushi is okay to eat while pregnant - but not raw. Claudia Fogarty shares sweet gender reveal moment as Love Island star prepares to welcome first child When Claudia revealed the news of her pregnancy, she took to Instagram to share a video of herself and partner Ollie as they showed off her bump and scan pictures. Posting the beautiful video announcing the news on social media, Claudia wrote: "We've been keeping a secret." She added: "Baby girl coming soon. "Half of me half of you. Sushi and Pregnancy The NHS states that sushi is safe to eat in pregnancy "as long as the fish has been cooked thoroughly". It further adds that pregnant women can eat cooked fish and seafood as well as cooked shellfish, such as mussels, lobster, crab, prawns, scallops and clams. However, the NHS states that ready-to-eat cold-smoked or cured fish should be avoided due to potential contamination with listeria bacteria. These bacteria can cause an infection called listeriosis, which can lead to miscarriage or stillbirth, or make your newborn baby seriously ill. It further adds that raw shellfish should be avoided because they can have harmful bacteria, viruses or toxins in them. These can make you unwell and give you food poisoning. Source: NHS "We can't wait to meet you. Baby Crankshaw coming November 25." When Claudia shot to fame on Love Island in 2023, she was coupled up with Casey O'Gorman. On the show he had his head turned by Casa Amor's Rosie Seabrook. After dating Casey on and off outside the villa, Claudia met Ollie, an English professional footballer who plays as a winger for National League club Altrincham. Claudia, who is the daughter of super-bike legend Carl Fogarty, said she had "finally found my happiness" in September 2023 when she confirmed their romance. 8 8 8
