Not too long ago I told you about the Wicked pop-up bar at the Wave Hotel in Lake Nona. The hotel has several other permanent dining options, including Nami.
After the bar, my friend and I ventured to Nami, and it was a bit of an adventure to get there as it is not actually in the hotel and has a separate entrance. On the search for it, we had a nice tour of the lovely property of the Wave, and eventually found the restaurant.
As soon as we walked in, we were greeted by the friendly hostesses who led us into the restaurant. Nami just might be one of the most beautiful restaurants I have ever seen. I felt like I was transported to another city, didn’t give a single thought to what was happening outside. The warm color palate and low lighting are stunning, but the plants and trees are what truly bring the restaurant to life. I love even more that we were led to a spacious half-moon booth. Another great touch, the small table at the end of the table to hold purses.
My friend had eaten there before and knew some of the items she wanted to order, including the tuna pizza. It was a delight with a tortilla style base, thinly sliced tuna crudo, aioli, and some brightness from jalapenos and microgreens. She devoured the cucumber salad with chili, while I enjoyed the madai crudo. I wasn’t all that familiar with madai, but the delicate white fish was the perfect compliment to the bright basil sauce and crunchy rice croutons. We need to make rice croutons a thing.
We also need to make A5 tartar tacos in seaweed with shiso and sticky rice a thing. I am pretty sure I could live on those for all of time. Along with the wasabi mashed potatoes. They sound like an odd combination but the sinus clearing slow burn in the insanely creamy potatoes is addictive.
The asparagus with hollandaise and scallop that cut effortlessly with a fork were also hits, but the star of this show was the snow beef. I have only had snow beef one other time, at RPM Steak in Chicago. It was one of the best meals of my life, and honestly, this meal was up there as well.
I loved Nami’s snow beef, and what made it truly special were all the little accoutrements presented with the steak. Mushroom, shallot, pickled carrots, pickled ginger. It takes so much effort to prepare all those things, and I totally took notice.
I should point out the cocktail program is also a delight. We tried one of their highballs, the mandarin, a twist on a whiskey sour, and a Manhattan – all were stellar. As was the tea to finish the meal. We chose that instead of dessert, although I have no doubt they have excellent sweet treats.
I was blown away by Nami and hope to return soon!
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