Nami’s Michelin-Starred Chef Freddy Money (Atlas Buckhead) and Chef Jason Beliveau recently unveiled new seasonal rotations at the new Nami Chef’s Counter and Nami Nights—offering an elevated take on luxury dining and late-night indulgence.
At the intimate 10-seat Chef’s Counter, guests can embark on an exclusive 18-bite tasting journey, blending European heritage with Japanese precision. Meticulously crafted bites include yellowtail confit with yuzu, sake toro with ikura and uni on brioche, Shigoku oysters, and Wagyu topped with osciètre caviar—all complemented by expertly curated wine and sake pairings and a front-row view of the chefs in action.
As the evening unfolds, Nami Nights transforms into Orlando’s most exclusive late-night destination. Every Friday and Saturday from 10 p.m., guests indulge in handcrafted cocktails like the Nitro Espresso Martini and Late Night Old Fashioned, alongside a rotating menu of indulgent bites, including Mushroom Truffle Croquettes and Octopus Carpaccio. With a live DJ, effortlessly luxe ambiance, and champagne service, Nami Nights sets the stage for unforgettable celebrations, whether a girls’ night, date night, or sophisticated soirée.
Location: 6004 Artist Ave, Orlando, FL 32827 (Lake Nona)
Enter at Nami, on the west side of the Lake Nona Wave Hotel. Valet available.
We spoke with Chef Jason Beliveau of Nami about their new menu and event – read on!
Nami blends traditional Japanese ingredients with a modern European twist—what sparked this fusion, and how do you balance these distinct culinary traditions in your dishes?
I think it comes together quite naturally. As American chefs, we’re typically taught French foundation through classic recipes, the mother sauces, technique etc. Being born and raised in the US, already lends itself to blending the American lexicon of ingredients with a European or classic influence, and for me America bridges the gap between Japan and Europe, both culturally and geographically. Training in NYC at a young age with progressive chefs also gave me not only inspiration, but a leg up on blending cuisines like Japanese and European.
Your 18-bite tasting menu at the Chef’s Counter is a highlight for diners—what’s your approach to crafting such an intricate, multi-course experience, and how do you keep it fresh for regulars?
We’re always pushing to make the best menu we can. Typically, we change a dish or two a week to keep our chef counter experience ever evolving. I think about a menu that large and intricate as an amazing album – you put it on, push play and experience it, as opposed to individual tracks or dishes.
Orlando’s dining scene has exploded in recent years—how do you see Nami contributing to the city’s reputation as a culinary destination, especially in the innovative Lake Nona community?
That’s why I am here! I’ve always kept my ear close to the ground so to speak on what cities are thriving and growing explosively in the haute cuisine world, and Orlando had my attention since my time in Paris. My good friend’s chef Lordfer Lalicon (KAYA) and Ryan Sand (AVA), who I worked with in NYC, are both raised here in Orlando, and when I saw them, both returning “home” I knew it was for good reason and wanted to be a part of it. Tavistock has really given me an amazing opportunity to collaborate with them and more amazing chefs in the city. I think Collaboration not competition is how we all grow and become mutually successful. Lake Nona is a bit of a niche and newer community on the south side of Orlando, so I look forward to bridging the gap over this huge, beautiful city with collaborations in the more established and Northern and Western neighborhoods.
Working alongside Michelin-starred Chef Freddy Money must be inspiring—what’s the most valuable lesson you’ve learned from him, and how has it shaped your leadership in Nami’s kitchen? Tell us about your background in the culinary world.
Chef Freddy Money is the man. He has passed down a lot of mentorship and life lessons about leadership and evolution. He’s always pushing, and so am I, and I think our mutual pursuit of excellence and smiling guests around the world bonds us in a way I haven’t experienced in my career thus far. I’m From Riverside, CA born and raised, spent my younger years under the mentorship of Dan Barber and Thomas Keller in NYC, then a year with William Bradley at Addison in San Diego, before moving to Chicago. I spent time at NEXT with Dave Beran and Grant Achatz, before diving into Japanese Cuisine with Mark Hellyar at Momotaro in the West Loop of Chicago. I spent 3 years there and really grew into a leader and chef. Then I spent 14 months in Paris, France which was incredible. And most recently my mentor was Stephanie Izard of Girl & the Goat, and I had the honor of helming her kitchen in Los Angeles for Girl & the Goat LA. I have been a part of 7 restaurant openings in NYC, Chicago, Paris, LA and now Orlando. I like to take the reins right from the start and build a culture and cuisine that stands the test of time.
What are some of the most popular dishes right now at Nami? What are some upcoming plans?
We’re looking forward to introducing some new dishes to our main menu, evolving the chef counter even further, especially focusing on collaborations with other great chefs in Orlando in the next year!
Tell us about Nami Nights and your approach to the menu and the bar menu.
Nami Nights is all about elegant and casual fun. Light low, Music up, and food that complements our amazing beverage offerings. As a former Izakaya chef, I lean heavily into the Japanese Idea of “Sake House” or Izakaya, where the food plays a supporting role to the fun and social pleasure of drinking with companions.
