Happy New Year!  It’s been over 3 months since my last blog post, and admittedly, that is pathetic of me.  I’ve been to many great restaurants in the last 3 months, but for some reason or another, I just haven’t found the motivation to write about them (or had the opportunity to take pictures).  Alas, I’ve found some motivation on this Saturday night.  I went to Naha this past Friday for lunch, and it is definitely a restaurant worth blogging about.  I’m notorious for shunning restaurant week menus, as I think restaurants generally don’t do a great job of representing their dishes at the lower restaurant week price points (it’s hard for a restaurant that’s normally $100pp to serve a $33 three course dinner).  Naha, however, did a fantastic job of bucking that impression and served a wonderful three course lunch prix fixe for just $22, providing a large variety of options for appetizers, entrees, and desserts.  I thought every course was great.  The general manager was also nice enough to introduce himself on the way out and ask what we thought of the meal — I give him an A (182 in UofC vernacular) for the food and service.  If you can sneak in a reservation for restaurant week, do it before the lunch/dinner deals end at Naha on February 26.  This meal is a steal.  (If anyone wants to try to do another lunch or dinner here, let me know!)

Appetizer:  Wood-Grilled Monterey Bay Calamari, Salad of Kohlrabi, Granny Smith Apples and Fennel, Meyer Lemon, Crème Fraiche and Mustard Seeds [the calamari was tender and delicate, with a great wood grilled flavor to it.  granny smith apples were prepared like korean radishes - this dish was done really well]

Main Course:  North African “Tagine” of Chicken Thigh with Flavors of the Middle East; Armenian Cracked Wheat Bulgur, Greek Yogurt and Turkish Apricots, Spiced Chickpeas and Candied “Honeybell” [i'm told the chicken thigh is marinated and then braised for hours, and apparent by how tender the chicken was.  dish was flavorful and inventive -- the flavors of the middle east were subtle, but the dish just worked really well]

Dessert:  Parfait of Coconut Cream, “Ruby Red” Grapefruit, Toasted Meringue and Spiced Rum [really good.  i'm also a sucker for anything coconut (except for real coconut flakes).  great way to finish the meal, and i'm actually craving this dessert as i write this review]

I’m hoping to make another trip back here soon to confirm that Naha is the real deal.  It is a one-Michelin star restaurant, and my first visit certainly confirmed they are deserving of that accolade.  This place definitely has the potential to be a “go-to” for an upscale dining experience, and hopefully another visit here soon will confirm that.