All reader reviews by emmak
just had an excellent lunch at this very authentic Japanese restaurant in Soho. The black cod was the best I have ever tried. Would definitely recommend!
Friday, July 11, 2008
Food 9 | Service 9 | Atmosphere 8 | Value for money 8
I have been eating regularly at Namo for about 6 months and have only ever experienced excellent food and relatively good service.
As with many others I have chosen to dine here rather than the sister restaurant in Dalston as the service is much better.
However, this changed on a visit on Saturday night. The restaurant was as busy as usual but not too crowded. We ordered and received our starters fairly promptly and one was nelicious (as usual - the vietnamese hot and spicy soup) but the soft shell crab was a disaster - soggy and tasteless.
After waiting the usual 15 minutes for the waiting staff to clear away the plates we were given one of our main dishes and our steamed greens. We waited for 5 minutes (by which time things were getting cold) and then asked where the rest was. After another 5 minutes our second main course arrived but no rice. When I asked for the rice the waitress ran off again (by which point everything was getting very cold). She came back 2 minutes later and said 'sorry, no more steamed rice'. At first we thought it was some kind of weird joke - a vietnamese restaurant with no steamed rice? We soon realised she wasn't joking and after some more confusion we settled on egg fried rice (which turned out to be sickeningly greasy) and some noodles (also cold)
To make matters worse, 2 minutes later the table next to us received a big bowl of steamed rice. By this point we were both just fed up and ate what we could (all of which was a bit cold and tasteless), got the bill and left.
In all fairness we did receive the rice free but by then it didn't matter - we probably won't go back there for a long time.
We did also notice other orders going very wrong - the people next to us received crispy duck and then had to wait over 5 minutes for pancakes. The most basic level of running a restaurant is sending out food orders at the same time, and if you can't then say so in advance.
Unfortunately it looks like Namo may be heading the same way as Huong Viet - all the valued customers start to turn to take-away to get around the terrible service.
Monday, June 05, 2006
Food 6 | Service 1 | Atmosphere 5 | Value for money 6