Two Michelin Stars Modern Kaiskei. Exceptional & exquisite with every detail in mind.
The menu Niki created is like a philosophy journey. It's a gradual
step-by-step progress. Everything is balanced and well-connected with
perfect portion and variety. Niki Nakyama is very humble and friendly. Pasta is her signature
dish; hence, it’s modern kaiseki. Devin, the exceptional sommelier, served our table as well. Knowing that we have been patron of Fifth Taste Sake, he prepared something we haven't tried before in advance. We took on Nito (2 Rabbits) Junmai Daiginjo, his personal favorite, which was pleasant with fruity flavor. Had Tenbu for 2nd bottle, which they learned the brewing technique from Juyondai. Izumibashi Dragonfly Gold Kimoto Sake pairing with Niki's signature pasta was mind-blowing. 3.5 hours dinner. We were last ones to leave. Course $310 per person. Corkage fee $85. Limited free street parking or valet.
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Our favorite Niki Nakayama!
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Our favorite Sommelier, Devin!
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Tamagawa Welcome Sake
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| Tamagawa Welcome Sake |
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Sakizuke – Oyster, Cauliflower, Tomato, Dulse, Dill, Caviar, Crispy Rice Puff
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Devin's special sake curation for us
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Nito (2 Rabbits) Sake
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Zensai – White Asparagus Chawanmushi, Ocean Trout + Wasabi, Wagyu Bao, Soft Shell Crab, Broccolini Kinpira, Strawberry Shira-Ae, Baby Corn + Curry Sumiso
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| Wagyu Bao |
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| Soft Shell Crab |
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| Ocean Trout + Wasabi |
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| Baby Corn + Curry Sumiso |
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Modern Zukuri – Tasmanian Ocean Trout, White Asparagus, Toasted Miso, Tosazu Gelee
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Owan – Shrimp, Baby Corn, Corn Dashi
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| Owan – Shrimp, Baby Corn, Corn Dashi |
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Otsukuri – Traditional Sashimi
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Excuse me for the butt shot, but wanted to share the intentionally hidden sashimi
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Yakimono – John Dory Arima, Sasho Pepper, Broccolini, Pickled Vegetables
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| Yakimono – John Dory Arima, Sasho Pepper, Broccolini, Pickled Vegetables |
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| Tenbu |
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Mushimono – Sugar Snap Pea, Dungeness Crab Shinjo, Meyer Lemon
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Shiizakana – Spaghetti, Abalone, Pickled Cod Roe, Truffle
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Izumibashi Dragonfly Gold Kimoto
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Niku – A5 Miyazaki Wagyu Beef, Roasted Artichoke, English Peas
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Sunomono – Magnolia Petal, Amazake, Dragon Fruit, Daikon, Spruce
Paired w/ Heiwa Tsuruume Ichigo Plum Wine
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| Heiwa Tsuruume Ichigo Plum Wine paired with Sunomono |
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Hand Towel for Eating Sushi in Abalone Shell
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Shokuji – Nigiri Sushi
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| Soup |
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| Shokuji – Nigiri Sushi |
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Blue Crab Handroll
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Mizumono – White Grape Sorbet, Jasmine Jelly, Tarragon Oil, Sencha
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Rhubarb, Strawberry Ganache, Malted Milk Crumbs, Ginger Ice Cream, Rhubarb + Sakura Compote
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| Matcha |
n/naka
3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252
n-naka.com
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