Kaiseki Motoishi Soba Lunch@Beverly Hills ★★★

Sushi & Soba Lunch Pop-up. Amazing fresh handmade soba by Kazu-san & sushi by Naoto-san. $80 per person. 2 hours free self-parking at lot. Sold out Soba Lunch Pop-ups on Sundays & Mondays April 26 - May 18, 2026 at Miura (formerly Sushi Yamamoto). 2 seatings, counter only. Book on Tock.

Related Posts:
Motoishi W5 Wagyu Bento – April 10, 2026
Kaiseki Motoishi – March 9, 2026
Kaiseki Motoishi – February 15, 2026
Motoishi Snow Crab Bento – November 10, 2025
Motoishi Tai-Meshi Bento – September 29, 2025
Motoishi Tai-Meshi Bento – August 25, 2025
Kaiseki Motoishi – July 2, 2025
Kaiseki Motoishi – January 6, 2025
Kaiseki Motoishi – September 23, 2024
Kaiseki Motoishi – August 12, 2024
Kaiseki Motoishi – July 22, 2024
Sushidokoro Miyama x Motoishi Kaiseki – July 11, 2024
Kaiseki Motoishi – August 6, 2024
Kaiseki Motoishi Soba Lunch – March 31, 2024
Kaiseki Motoishi – March 11, 2024

Miso Paste with Bonito, Cucumber Seaweed Salad with Octopus
tosazu vinegar sauce

Neta (Sashimi) for Sushi

Hirame Sushi

Ginger

Madai (Red Snapper)

Aoriika Sushi

Iwashi (Sardine) Sushi

Ni-Hotate (Scallop) Sushi

Ikura (Salmon Roe) Sushi

Anago Sushi

Futomaki

Matcha Green Tea

@kaiseki.motoishi
Sunday Soba Lunch pop-ups at Sushi Yamamoto
Rodeo Drive, Beverly Hills

Iyasaka Bar@Costa Mesa ★★★

Authentic Japanese Izakaya Bar. Good quality. Love Saba Battera. Stuffed Chicken Wing Gyoza was amazing. Traditional presentation. Specials available on blackboard. Table & bar seating available. Opens late till 2am. Takes reservations. Free parking in lot.

Saba Battera (Mackerel Pressed Sushi) $22

Highball $10

Higawari (Daily) Chef's Omakase Appetizer Plate $20

Double Ginger $15
grey goose, ginger liqueur & ginger ale

Teba Gyoza (Stuffed Chicken Wing) $12

Corn Ohba Kakiage (Corn & Shiso Leaf Tempura Fritter) $10

Sake Ikura Donabe Gohan $25
clay pot rice with salmon & salmon roe (takes 30-40 minutes)

Sake Lees Pudding $7

Iyasaka Restaurant Bar
320 Bristol St D,
Costa Mesa, CA 92626
(714) 724-6582
https://iyasakabar.com/

n/naka@Palms Los Angeles ★★★

n/naka 15th Anniversary. Exceptional Michelin Modern Kaiseki restaurant with beautiful presentation on my birthday. I made a photo book with photos I took since their opening 15 years ago for them. Was told that I was probably the only one that night who went there 15 years ago. Also rumor has it that I have the most complete record of their dishes. Well-balanced dishes through a journey of courses. Feels like family. Love Chef Niki Nakyama. Very humble and friendly. Chef Niki always comes out to greet the guests at the end of the meal. Devin is an exceptional wine sommelier and offers excellent recommendations. Tasting course $395 per person. Corkage fee $85 for 720mL. Limited free street parking or valet. Reservations on Tock and are very hard to book.

n/naka throughout the years since 2011 opening:
n/naka – March 13, 2026
n/naka – September 18, 2025
n/naka Valentine's – February 14, 2025
n/naka Osechi – December 30, 2024
n/naka – September 13, 2024
n/naka – July 12, 2024
n/naka – February 23, 2024
n/naka – January 19, 2024
n/naka – November 2, 2023
n/naka – June 22, 2023
n/naka – March 17, 2023
n/naka – October 20, 2022
n/naka – February 3, 2022
n/naka – July 1, 2021
Pandemic Special: n/naka Bento – April 30, 2021
Pandemic Special: n/naka Valentine's Bento – February 13, 2021
Pandemic Special: n/naka Ekiben – January 29, 2021
Pandemic Special: n/naka Bento – December 11, 2020
Pandemic Special: n/naka Bento – September 24, 2020
n/naka Opening Month – April 28, 2011

Zensai
White Asparagus Shira Ae, Strawberry Kanten, Wagyu Tukune, Sashimi Tartlet, Tempura, Potato + Caviar, Peas + Wasabi

Chef Niki

Devin, our favorite Wine Sommelier

Made a book for n/naka for their 15th anniversary with photos I took

Chef Carole & Chef Niki

Iced Ceremonial Matcha

Welcome Drink

Welcome Drink

Sakizuke
Maine Lobster, Carrot, Onion, Milk Bread
(reference to Carrot "Drop" in 2011)

Kuheiji Fukuji 2021 Vintage

Zensai
Potato + Caviar

Zensai
Sashimi Tartlet

Modern Zukuri
Spring Ocean Trout, Dutch White Asparagus, Miso Brown Butter, Tosazu

Owan
Asari Sumashi, Fennel

Otsukuri
Traditional Sashimi – Hotaru Ika (Firefly Squid), Akaisaki, Sawara, Bluefin Toro

Yakimono
Vermillion Rockfish (Kinki), Giant Kelp, Snap Pea, Kabosu, Sakura

Mushimono
Uni, Dungeness Crab, Baby Taro, Yuzu
(reference from 2017 & 2024)

Shiizakana
Spaghetti, Abalone, Mentaiko, Truffle, Kaiware

Niku
A5 Wagyu, Fingerling Potatoes, Masago Arare, Pickled Pearl Onions, Black Vinegar + Ponzu
(reference from 2026)

Sunomono
Cara Cara, Kiwi, Raspberry, Lemon Verbena, Tapioca

Shokuji
Nigiri – Hirame, Zuke Maguro, Sayori

Miso Soup

Shokuji
Nigiri – Shiokko, Tachiuo, Uni Ikura

Devin

Blue Crab Hand Roll (optional)

Muzumono
White Grape Sorbet, Autumn Crisp Grapes, Tarragon, Jasmine Sencha, Konnyaku

Strawberry Buttermilk Ice Cream, Toasted Rice Tres Leches, Butter Cookie, Lilac Gel, Warabi Mochi

Matcha Tea Ceremony

Birthday Treat

Chef Niki with My Book

Chef Carole & Chef Niki with My Book

n/naka
3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252
n-naka.com