We don't serve quantity. We serve choices.
Nami was born in Pietrasanta with a precise idea: to bring Japanese cooking to Versilia as it is, lived as an experience, without translating it into generic fusion. Our fixed point, from day one, is the produce: everything else was built around that.
Cooking designed dish by dish, not by weight
You come to Nami for an à la carte experience: dishes designed one by one, produce chosen for the dish and not for volume. A chef free to work a cut of Wagyu or a batch of fish as it deserves, in the time it deserves.
It is a choice you see on the plate before you hear it in words: fewer items on the menu, more care on each one. Every course is made to be savoured, not simply consumed.
As a Japanese restaurant in Pietrasanta, Nami follows a precise idea of à la carte cooking: each dish arrives when it is ready, not on a conveyor of identical courses. It is the difference between an all-you-can-eat formula and a service designed table by table, where the kitchen sets the pace, not the clock.
At weekend lunch we also offer an All You Can Eat option for those who specifically want it. Details are on the menu.
Wagyu, taken seriously
Kagoshima A5 is not an ingredient like any other: it arrives certified, is worked in small quantities and treated accordingly, with little fire, short times and nothing to cover its flavour. It is one of the few cuts in Versilia with this certification, and we treat it as such: over charcoal, one piece at a time, with no sauces to hide it.
Wagyu on the menu →Fish, every day
We do not keep a week's stock of fish: it arrives, it is worked, it is served. It is an inconvenient choice, it means that on some evenings a dish might not be available, but it is the only way we know to guarantee that every slice of sashimi was cut that day, not the day before. Tasting Nami means tasting that day, not a storeroom.
An evening at Nami
You enter from Corte Bonci, a courtyard few in Pietrasanta know until someone takes them there. Inside, the room is small: lanterns, dark wood, a handful of tables. It is not designed for a quick stop, but for a dinner that lasts, with courses that arrive in their own time.
Those arriving from Forte dei Marmi, Camaiore or Viareggio find the same cooking we serve to those who live around the corner: we do not change register depending on who sits down. It is a Japanese restaurant designed for the whole of Versilia, not for a single neighbourhood of Pietrasanta.
The evening builds itself, between a cut of sashimi and the Wagyu arriving from the grill: there is no fixed script, but a path the chef adapts to what the market offered that morning.
Come and live the experience
The room is small, in Corte Bonci. The best way to understand what we mean is still to sit down at a table.