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I finally met a lot of people I had been communicating with since I started Pok.”

“I went to a lot of sushi bars in Tokyo I went to the Tsukiji market which is where a lot of the world’s fish comes from, and I made relationships. “I wanted to see how they do things there,” Cohanim said. This past summer, Cohanim visited Japan to get to the source of his inspiration for Namo. “But it’s also the Buddhist word for devotion and being devoted to one craft, and that craft for us is the handroll.” “The name of Namo comes from the word “Namaste,” Cohanim said. This drive to focus on one item goes hand in hand with the restaurant’s name. “I’ve always loved handrolls, so what I wanted to do was put all of our time and energy into perfecting one dish.” “I wanted to create a concept around one dish, and after thinking about it for a little while, I thought about the handroll,” Cohanim said.

This photo is courtesy of Brandon Cohanim. This is Namo–the 20 seat sushi bar that opened in West Village next door to Pok the Raw Bar. I had to come up with a new concept.”įrom start to finish, Namo was up and running in less than eight months. It’s right next to Pok it’s easy to manage and operate. “I had to do something in this spot,” Cohanim said. Located next door to his first restaurant Pok The Raw Bar in West Village, SMU student Brandon Cohanim recently opened his newest restaurant Namo.Ĭohanim knew he wanted to open his second restaurant as soon as the space became available–even though it’s only 645 square feet. A 20 seat sushi bar focused on handrolls, three sashimi dishes, nitro tea, beer, sake and wine.