It is not hard to see why Namu is dubbed as "the best Japanese restaurant on Koh Samui". Head chef Pakin "Chung" Khunnathamsathit brings fresh reinterpretations, each plated with creative flair, to each dish which are meant to be shared enjoyment. Though we won't judge if you want dishes to yourself, they are this good.
The restaurant is designed to look like one is dining under the sea, with faux coral on the roof, an open kitchen with a counter bar, with green tableware and huge French windows that offer views of the ocean. Namu is also surrounded by a shallow body of water on three sides so it feels like guests are "dining in the sea", the chef explains.
Australian beef striploin.
Lobster udon.
"This is contemporary Japanese cuisine with Asian influences," says chef Chung. Having said that, begin with one of the signature dishes, the Tuna Tart (B480). This is a crispy tortilla, layered with wasabi cream, made by using fresh wasabi mixed with mayo. There is also miso and thinly-sliced tuna from Japan, with a drizzle of truffle oil. Tomato caviar and mango caviar complete the dish.
"The Thai style spider roll [B480] is inspired by tom yum kung as it uses Thai herbs like kaffir lime, galangal and lemongrass to make a sauce," says chef Chung. Instead of prawn, the roll uses soft shell crab tempura, avocado and kombu, served with a chilli basil sauce. "If you want to enhance the flavour of a tom yum kung, squeeze some lime over it," adds the chef. A roll that packs a punch!
If you're in a group, order the Sashimi mingle moriawase, which is 15 pieces of your choice. Though there is also a wide variety of sashimi, nigiri and maki on offer. I love fresh seaweed and that was on my table in the form of a Jungle Maki (B480). This was a salad of Chuka wakame, cucumber, avocado, carrot, asparagus and oak leaves. Delish!
Head chef Pakin 'Chung' Khunnathamsathit. Namu
Namu at W Samui.
Chocolate matcha lava cake.
If you're a fan of lobsters, then it would foolhardily to miss the Lobster udon (B2,800) with jalapeño dressing and chilli bean sauce. The lobster comes from Canada and the dressing is made with three kinds of chilli: Jalapeño is the red one, gochujang is the orange and the sansho chilli is the green. The lobster is flambéed at the counter bar to give it a smokey taste, so be ready if you order it and want a photo of a lobster in flames for the 'Gram.
The Australian beef striploin (B1,800) comes with the Namu signature sauce, which is made from gochujang, cumin and oregano. It also comes with the housemade teriyaki sauce, which is sweet and salty to balance the spicy signature sauce. Adding to lusciousness of the meat is a generous dollop of truffle garlic butter... not just heaven, but paradise! If you're worried this is too rich, the dish comes with grilled vegetables. Small mercies.
The best way to end a meal at Namu is with the Chocolate matcha lava cake (B450). This is served with a housemade ginger and date ice cream and a drizzle of raspberry sauce. Visit bit.ly/3NAedjz.
A variety of sushi on offer.
