The featured chef is Niki Nakayama and her restaurant is N/NAKA. From the outside one wouldn’t have the faintest idea that what lies inside is a stage for modern Japanese cuisine. Chef Niki applies her technique and creativity to refine the classics and put new twists to them. You can see and taste the care she puts into each dish. Everything has a purpose and there is such an attention to detail.
The setting is quaint and minimalist. We had a party of 3 and such our table was set for three because everything is sourced and prepared for the exact bookings that night.
The staff was extremely friendly and got into our humor which made the experience very enjoyable. Each course was presented simultaneously with a detailed description because there is no menu. The 13 course modern kaiseki menu is conceptualized by Chef Niki based on the best ingredients she can source and what she wants to create.
Thankfully we were able to have the menu emailed to us for this post. Let’s begin this culinary adventure.
Saki Zuke (A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)
FANNY BAY OYSTER WITH UNI, IKURA, ORANGE AND KUMQUAT JELLY FENNEL VICHYSSOISE
Zensai (SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER)
GRILLED SQUID STUFFED WITH SNOW CRAB, SQUID INK SAUCE, FRIED RENKON LOTUS ROOT WITH LOBSTER BLACKCOD MARINATED MISO, SEA TROUT AVOCADO PONSU
Modern Zukuri (MODERN INTERPRETATION OF SASHIMI)
BONITO, GINGER, MYOGA, SHISO OIL, PONZU
Owan “Still Water”
CLAM, SEWEED, GINGER, CARROT, KAIWARE, DASHI
Otsukuri (TRADITIONAL SASHIMI)
OH TORO, KAMPACHI, TAI, KUMAMOTO OYSTER, NAMA TAKO
Yakimono (GRILLED)
FRIED SEABASS WITH GREEN ONION PONZU GLAZE, GINKO NUT, GRILLED BAMBOO SHOOT
Mushimono/Agemono (STEAMED/FRIED)
CHAWAN MUSHI WITH SNOW CRAB , SHITAKE, MITSUBA, SHIRAKO
Shiizakana (NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)
SPAGHETTINI WITH ABALONE, PICKLED COD ROE, BURGUNDY TRUFFLES
Niku (MEAT COURSE)
JAPAN MATSUZAKA WAGYU BEEF A5
Sunomono
HOTARU IKA, JAPANESE CUCUMBER YUZU MISO
Shokuji (RICE DISH- SUSHI)
MAHATA, TORO, IKA, AJI, AMAEBI, UNI NAMEKO WITH RED MISO SOUP
Dessert
GRAPEFRUIT SORBET, RADISH AND SHISO RELISH
Dessert
STRAWBERRY SORBET, STRAWBERRY GRANITA, RHUBARB PUFF PASTRY
It is very hard to pick our favorite, but the chef’s choice was delicious. Very decadent and I only wanted a bigger bowl. Make sure to watch the docu series premiering April 26th and make reservations for N/NAKA on Open Table.
N/NAKA
3455 Overland Ave.
Los Angeles, CA 90034
www.n-naka.com