Josh Dorcak

CHEF

HAPPY HOUR

Half Dozen Oyster - 19
Oyster Shooter Trio - 14
Crab Hand Roll - 15
Shrimp Cocktail - 15
NAMAdog - 10

SPECIALS

One Week Dry Aged Hiramasa Sashimi - 30
Spanish Bluefin Sashimi - 38

HANDROLLS

Dry Aged Hiramasa | Chili | Ponzu - 20
Crab | Fromage Blanc | Tempura - 20
Madai | Lemon | Scallion - 16

IZAKAYA

Oysters | 6 on the half shell - 24
Oyster Shooter Trio | Ponzu | Ikura - 18
“Deviled Egg” | Ikura | Dungeness Crab | Potato Chips - 25
Braised Kabocha Squash | Ohitashi - 15
Fried Shrimp | Tempura | Cocktail Sauce - 20
Sea Bream Sashimi | Yaki Nori Reduction - 25
Mackerel Crudo | Pepper Tosazu | Chive Oil - 25
Seared Scallop | Vin Blanc | Chanterelle - 30
Shiitake Soba | Shiro Dashi | Matsutake Butter - 20
Misozuke Black Cod | Meyer Lemon | Katsuobushi - 25
Fried Duck Leg | Sansho | Ahiru Katsu Sauce - 30
Chirashi | Deluxe Sashimi over Rice - 40

Supplement

Sushizu Rice - 8
Ikura - 15/30g
Kaluga Caviar - 80/30g

MENU CHANGES CONSTANTLY

OPEN HOURS

THU–MON

5–9

HAPPY HOURS

THU–MON

5-6 + 8-9
NAMA Elevated Surf and Turf in Ashland Oregon

© NAMA | Site by GNOSIS | Photography by LINDSEY BOLLING

© NAMA
Site by GNOSIS
Photography by LINDSEY BOLLING