This is why you can't use the 'f' word to describe Nami Nori — a Japanese restaurant with hints of Korean.
When talking about their new West Village restaurant Nami Nori, executive chef Taka Sakaeda, chef Jihan Lee and operations director Lisa Limb are hesitant to use what they refer to as “the f word.”
Sakaeda is of Japanese descent and grew up on Long Island in New York; Lee is Korean, while Limb is mixed Korean and Japanese. The executive chef’s experiences noshing on lox and cream cheese out East came into play when they crafted the menu — so they put a roll on there with salmon, tomato and onion cream.
Lee brings a Korean sensibility to the food from his family background . One of the hand rolls on the menu contains sea bass and Gochujang, a Korean chili paste mixed with vinegar sauce. “In that environment, a big part was none of my friends could come see me and eat the food that I was making,” Sakaeda says. “It just kind of hurt me. I’m doing all this work and none of the people I really love can share that with me.”
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