Now open – Nama, Liverpool is the latest venture from renowned Sheffield based husband-and-wife duo chef Luke French and business director Stacey Sherwood-French. Located in the new GPO Food Hall, Nama is a contemporary Izakaya-inspired dining and drinking concept, offering a menu of standout dishes in a more casual setting than their critically acclaimed flagship restaurant, JÖRO, in Sheffield.
Nama (meaning raw in Japanese) uses only premium quality, sashimi-grade fish as well as responsibly sourced ingredients from the UK, EU and Japan. Working together with Luke’s trusted suppliers across the globe, Nama offers Japanese inspired small plates from the land and ocean.
The changing menu includes a variety of sashimi and nigiri such as Cornish stone bass sashimi with truffle, lemongrass & yuzu ponzo, English wasabi, nori and Sweet Sicilian red shrimp sashimi with lime & ginger ponzu, jalapeño chilli, makrut lime oil; Tartaresfeaturing Japanese Yellowfin tuna lightly cured in koji-soy sauce, Koshihikari rice, trout roe, egg yolk, English wasabi, chives & furikake and accompanying dishes such as Unrolled spicy Yellowfin tuna with nori, Koshihikari rice, Japanese mayo, roasted golden sesame, negi onion & Bird Eye togarashi.
‘I’m so excited we’ve been able to open our next venture Nama in Liverpool, it’s got such a rich culinary legacy and it’s amazing that we’re now a part of that! Launching within Liverpool’s biggest food hall, GPO, means that we can reach an entirely new audience, and one that will hopefully keep coming back for more.’ – Luke French
Offering a taste of Japan in the heart of Liverpool with Luke French’s stellar dishes, Nama is the perfect destination for locals and further flung travellers looking for a taste of Tokyo in Liverpool.
Continuing an incredible year of Northern expansion for the couple, Nama is the newest member of the family, following the resounding success of the launch of their boutique hotel, House of JÖRO, earlier this summer and Luke’s lockdown success collaboration with Professor Green, I USED TO RAVE BUT NOW I ROAST at-home kits.
Luke has also been showcasing his culinary prowess at some of London’s hottest venues including the live-fire festival Meatopia and a spectacular tasting-menu at the Marylebone cult favourite, Carousel.