Namiya sits on a quiet backstreet near the intersection of the Yamate shopping street and Honmoku-dori. In the late afternoon sunlight softly streams in through the long front windows. A large wooden table extends across the single-room restaurant. At its center sits a pot simmering over charcoal.
Namiya serves biodynamic wine and craft beer with dishes made from natural cheese and naturally farmed vegetables. The menu changes weekly, incorporating those seasonal vegetables, and the dishes are designed around macrobiotics. First we tried the vegetable terrine burrata (¥1500 with crackers). The vegetable of the week in the terrine was Brussels sprouts, their green color pleasantly contrasting with the vivid white of burrata cheese. It went well with Hop Kotan Brewing’s Sauvinium (¥1350/bottle), which is redolent of white wine. Next up was beef & mixed beans tomato stew (¥1100) and homemade bread w/EXV olive oil (¥600). The bread is basic, but dense, as no milk or eggs are used. We finished with linguine in broccoli cream sauce (¥1680). The pasta was al dente and the fragrant aroma of the broccoli was pronounced. Namiya excels at curating its cheese to match well with the cuisine. We also recommend experimenting with alcohol pairings.
Shop owner Nami Maeda says she aims to create a comfortable space where visitors of all types can relax. That feeling is conveyed in both the interior design as well as the offerings. Note that pets are also welcome.