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Modern Zukuri - Live Sea Scallop, Yuzu Pepper, Ponzu |
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Saki Zuke - Kyoto Carrot "Drop" California Sturgeon Caviar |
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Otsukuri - Tsukuri-Hamachi, Tai, Kumamoto Oyster, Hirame |
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Blue Fin Toro Sushi |
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Champagne |
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Saki Zuke - Kyoto Carrot "Drop" California Sturgeon Caviar |
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Zensai - Tasmanian Sea Trout Confit, White Asparagus, Micro Greens |
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Echigo $6.50 |
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Echigo $6.50 |
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Mushimono - Snow Crab, Soft Poached Farmer's Egg, Dashi Broth, Truffles |
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Mushimono - Snow Crab, Soft Poached Farmer's Egg, Dashi Broth, Truffles |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY2KuUDV5N1j44WZ5hzMgjatF6I7RK2euJaucbYCREoyzkSw3Gq1l4FnlFBAQQVEBOX9aIhhyjjJC7fok0GoOK7rkTt4B8TkghtIbL5lbbH8VxZxubyQ6uSeNpoSt8JIZ2fLUPyKYVdlbV/s400/IMG_3829.jpg)
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Shiizakana - Lobster Linguine, Saikyo Brown Butter, Spring Vegetables, Parmesan Foam |
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Niku - Australian Wagyu Teppan |
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Tai |
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Aji |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4AfmGwSBc-FEHE15hEOpAqqUjctUziMTNM93eApYRHEqllbrWyvgHyNVVHbdj9tKYjF2GodBrwEAnmBMEMmIh9CAjLYmCBFYvxnutaV1VcptZxfahFxxLo-YF6So0GZ8eVOaYOo34vWEn/s400/IMG_3897.jpg)
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Miso Soup |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibbCLoqWWdCKCPrwKcwvWWo3oet7xW3DzU50VmmTwud9hoHTYNN8LKe1NOhyphenhyphenK7MfvW21Cwc3HLMq54Ye84iq-KeTG2HyWgBmtjAfBNctP0PWMXsXpvnL6QWH_sbjhNNUYDZZcESeaC5EAm/s400/IMG_3914.jpg)
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Amaebi |
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Green Tea Souffle with Red Bean Creme Anglaise |
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Cheesecake, Green Tea Souffle with Red Bean Creme Anglaise |
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Green Tea Souffle with Red Bean Creme Anglaise |
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Cheesecake |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLo81Q0iSLFCEOox4UmUBOQFhs0esM0Reo-mCcTD0uaB62tZnEEC6PUr1kXXeNIRpOlDosIu43P6llPpTTTUYQdhwnWWq17pEcIQzYdAQkF0fzg3lW-pJH3HlWfqa0rdNfCABo831UylO6/s400/IMG_3937.jpg)
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Chef Niki Nakayama@n/naka |
n/naka
3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252
www.n-naka.com
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