In Japanese, naniha means "Land of the King," referring to the area near Osaka in imperial times. The food served to the king had a different flavor, freshness and visual presentation than those served to the commoners, and NaNiHa would like to bring that extra attention to detail, service, and exquisite flavor to your table.
NaNiHa brings in fresh fish twice a day which is never frozen, uses higher quality ingredients such as honey instead of sugar and Japan's famous vegetable-based Q.P. mayonnaise, and adds an inspired touch such as flakes of real gold. Take a look at our menu.
We recommend you ask the chef for omakase (oh-ma-KA-se), meaning Chef's Choice and allow us to create something fresh, creative, and not on the menu, that will surprise and delight you. The NaNiHa chefs will gladly listen to any personal preferences you have about the food and incorporate them into your dish. After all, what is royal cuisine if it is not catered to the king's tastes?
The interior of NaNiHa also marks it departure from other Japanese restaurants. Making extensive use of hand-made woodworks, the restaurant offers clean visual lines and sweeping view of the large sushi bar area where you can see our chefs in action. The restaurant also offers cozy private-dining rooms.
NaNiHa is also planning to bring special events and fresh ideas to the restaurant such as sake and wine tasting, sushi delicacy night, soy sauce tasting, a sake tour of Japan, and patio seating during the summer. NaNiHa can also be reserved for special events. For more information on upcoming events subscribe to our RSS feed here or come see us.
"Exceptional cuisine beyond all expectations. It is the best sushi I have had anywhere I have traveled in the US, Japan, or anywhere in Asia."
— Trey M.
"Konban wa! I wanted to thank you for an exceptional dining experience as well as good company. The Imperial dish with gold flake was fantastic it also made me feel like a wealthy man? Ha! Ha! I will refer NaNiHa as the model of true quality and sophistication in all aspects of Japanese cuisine. We will see you soon. Un ga ii."
— Brant