Naname

Guests taking their seats are greeted with a steaming hot hand towel, setting the tone for the seiro bamboo-steamer cooking that forms the core of Naname's kitchen. A signature specialty, the bone-in chicken is gently steamed in a bamboo basket for 2 hours until tender enough to pull apart with chopsticks. Steamed seasonal vegetables, such as the tender vegetable sampler served with 3 kinds of dipping sauces, make another staple order, highlighting each ingredient's natural sweetness and moisture.

Matching the steamed fare in popularity is the niku dofu, featuring beef tendon and pork ribs simmered down until meltingly tender. Its deeply savory, rich broth pairs naturally with drinks, and diners can round out the meal by having that flavorful braise poured over meat udon, or by ordering fresh bamboo-steamed chimaki rice dumplings. The menu also offers a wide spread of cold dishes and small plates, including sashimi platters with tuna and Ikejime-prepped fish, as well as a daily potato salad featuring shifting combinations of toppings.

Drink options span house creations like the Hachioji Highball and Sakuragaoka Highball to pure-rice sakes such as Fukumasa Mune, letting you tailor your pour to the meal. Naname is open from early evening until 0:00 late at night. Because dinner seats fill up quickly on many days, booking in advance is strongly recommended. Note that payment is strictly cash only, so be sure to have yen on hand before dropping by.