Namazake Restaurant Food Review02-07-2014
With a beautiful view of the Roman Courtyard, Plaza Village, Namazake restaurant in Puente Romano Beach Resort offers the most varied Japanese delights. In addition to traditional sushi and sashimi their guests will enjoy more unusual delights prepared by our chef Elquin Rangel, as well as a wide range of Sake.
If you’re looking for excellent Japanese kitchen in Marbella, Namazake is the place. Located next to the legendary Suite restaurant and nightclub, overlooking the spectacular Plaza Village courtyard in Puente Romano, Namazake offers a wide range of Eastern delicacies. Sushi & sashimi are a must, but the menu caters for more unique & unusual Far Eastern Cuisine options, as well as the most extensive choice of Sake on the Coast.
We started the lovely dinner with some traditional starters, Edamame No Pipikara, which are the classical Steamed Soyabeans with Salt Flakes and a hint of spiciness. The second starter was the Wakame No Sunomono, Wakame salad with Cucumber, Prawn, Crab, Ponzu and Sesame. Both simple, delicious and healthy foods, that will leave you just enough space for the mains.
On to the main story! One of the best mains of the night was Guindara Saiko-Yaki, Blackcod with Shisho Leaves and Miso Sauce that was seriously impressive. Very delicate and perfectly seasoned. It is one of those dishes that wouldn’t usually catch your eye in the menu, but we definitely recommend to try it. And trust me, it will make you stop and slow down so you can savour every mouthful of it.
Then we rolled on to the sushis. First on up was the Temaki Sushi, meaning Hand Roll. If you don’t know much about sushi Temaki is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about 10cm long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness, making it somewhat difficult to bite through. Atun Picante y Cangrejo, Spicy Tuna and Crab Salad Temaki is what we were served and it is quite big and filling and if you love spicy tuna, this will win you over in a bite!
We also ate all kind of types of sushi and maki rolls, all beautifully presented, making you eat the sushi with your eyes. The Spicy Tuna Maki Sushi roll was the hit and everybody’s favourite. The Robata Grill food wash served next. What is Robata grill? In Japanese cuisine, robatayaki literally "fireside-cooking", often shortened to just robata (ろばた in hiragana), refers to a method of cooking, similar to barbecue, in which items of food on skewers are slow-grilled over hot charcoal. Namazake Robata was the choice from the grill menu, which was an assorted selection of meat and chicken made on this grill. Very juicy, and absolutely delicious. If you’re dining with children, they will love the chicken for sure.
Last, but not least we indulged in some amazing Japanese desserts. When you’re dining in a sushi restaurant, you might not expect the desserts to be that amazing or special, but in Namazake they really are. For example Coconut Chupa Chups with Pineapple and Hot Caramel Toffee was an amazing dessert experience. Spoon some of warm caramel sauce over the ice cream - a match made in heaven! The other desserts, that were as rich in flavours and as mind-blowing as the first one, were the Green Tee Cake and the Chocolate Coulant Cake, served with fresh exotic fruits. We couldn’t get enough of the last one.. It was an impressive finish to this spectacular sushi dinner.
So what can you expect from Namazake? Perfectionism, fresh flavours and stunning fish. The people behind the amazing menu and food are the head chef, and creator of Namazake concept, Elquin Rangel and also the second Chef Renée Dizon, who is originally from Manila and has been in the profession for over 30 years and has achieved the legendary ‘sensei’ status, an honour only awarded to the highest-level masters of Japanese cuisine. All the recipes are in his head and he never even reads a recipe book. The three most important things for being a world-class sushi chef? Your knives, your personality and your dedication. Renée says that even as he lies in his bed, he is thinking of how to improve his recipes.
Namazake really is a relaxed, pleasant atmosphere to enjoy dinner, whether seated at a table or more informally at the bar. The Namazake bar then turns into the place to see & be seen - especially on weekends - as diners join the cool crowd on Plaza Village. A superb setting to mingle and enjoy a cocktail to the sound of the 70's 80's & 90's floating in the air.
Open from Tuesday to Saturday: 20:00h to 00:00h
Drinks: from midnight until 04.00
T: +34 952 820 900
Booking strongly recommended
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