Namba

Find this gem of a restaurant in a quiet neighborhood just slightly out of Toyama City, but close enough for easy access. There’s nothing quite like Namba. Owner-chef Kaoru Namba had spent his training years in Hiroshima as well as another restaurant in Toyama before opening his own and manifesting sushi crafts from techniques he’s acquired over the years. The head chef’s techniques are just the tip of the iceberg for Namba. The preparation methods are just as significant as the ingredients used. This restaurant does not spare any expense in its efforts to source top-notch Toyama produce. Serving everything from rare fish and Toyama-grown Koshihikari rice to locally produced sake, Namba takes pride in providing the freshest seasonal produce. Chef Namba selects the daily ingredients in the morning based on the guests he’s serving that day. He’s driven to provide somewhat of a customized service — no two course meals are the same because no two people are the same. He introduces different ingredients or various techniques that bring out unique flavors to maximize the guests’ dining experience. What’s more impressive than that?