Thursday, November 2, 2023

n/naka@Palms Los Angeles ★★★

2 Michelin Stars Modern Kaiskei. Incredible. Visually Enticing. Tastefully Appetizing. A philosophic journey. A progression that guides you into a story gradually and finishes well. Everything is balanced and well-connected with perfect portion and variety. They don't have the Michelin arrogance. They value holistic customer experience rather than how much a customer spend on a bottle of wine. Niki Nakyama is very humble and friendly. I came when they first opened in 2011. She treats us like old neighbors. Pasta is her signature dish; hence, it’s modern kaiseki. Devin is an exceptional sommelier and always provides us with beyond outstanding service. 十四代 Juyondai Sake was phenomenal. Fruity & refreshing with a hint of carbonation and notes of melon. They only get 3 bottles per year. They even take care of customers' breakfast for the next morning with special pastry and handcrafted tea. Whole restaurant has great team service. One can tell that the team is pretty close. 3.5 hours dinner. Course $310 per person. Corkage fee $85. Limited free street parking or valet. Reservations on Tock and are very hard to book.

Our favorite Niki Nakayama

Juyondai $450

Celebratory Drink

Celebratory Drink

Welcome Drink with Apple & Thyme Infusion

Japanese Scallop, Autumn Carrot, Sunflower Seeds, Tosazu Gelee, Dill, Kombu Oil

Fig Tempura, Wagyu Beef Curry, Wakame & Cucumber Nuta, Celery & Truffle Vinaigrette, Tamagoyaki & California Spiny Lobster, Mirugai, Oregon Matsutake Mushroom Tea

Mordern Zukuri (Sashimi Dish made w/ West Coast Ingredients)
Santa Barbara Uni, California Spiny Lobster, Matsutake Mushroom from Oregon, Butternut Squash from Chef Niki's backyard, Pine Nuts, Spruce Oil, Sudachi

Kinmedai (Golden Eye Snapper), Kabocha Dashi, Opo Squash

Kinmedai (Golden Eye Snapper), Kabocha Dashi, Opo Squash

Tai (Sea Bream), Otoro, Maguro, Kushi Oyster from Japan

Amadai (Japanese Tile Fish), Celeriac Purée, Tomatillo & Black Garlic, Ponzu, Cabbage Glass Chips

Ika & Little Neck Clam Shinjo, Satoimo, Fennel, Nori & Yuzu Dashi

Spaghetti, Abalone, Pickled Cod Roe, Truffle

A5 Miyazaki Wagyu Beef, Fig MIso, Shiitake Purée, Charcoal-Roasted Maitake Mushroom

Sunomono (Palette Cleanser)
Shinko Pear, Fuyū Persimmon, Tapioca, Ginger Dashi, Ao Tosaka
Yuzu Sake

White Miso Soup

Nigiri Sushi – Hirame, Otoro, Sawara (Spanish Mackerel)

Mirugai, Kamasu, Uni Ikura

Blue Crab Hand Roll

Granny Smith Apple Sorbet, Sorrel, Nata de Coco, Shiso & Yuzu Granita

Poached Pear, Hojicha & Vanilla Bean Ice Cream, Kinako Butter Cookie Crumble, Soy Caramel

"The last drop is the best drop." – Someone from Fifth Taste

Monsoon & Juyondai comparison

Monsoon & Juyondai comparison




Commemorative Celebratory Photo signed by Niki

Our favorite Sommelier Devin!

3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252

No comments: