Higashi Chaya Nakamura 東茶屋 なかむら@Japan Osaka ★★

Michelin Star Kaiseki in Osaka. 27,500 per person. Cost for 2 types of sake & water for 2 people was 17,000.

Amaebi, Hokkaido Bafun Uni, Mochi Tofu, Junsai

Gorin Sake

Amaebi, Hokkaido Bafun Uni, Mochi Tofu, Junsai

9 kinds of vegetables including garlic cooked together

Okoze (Stonefish), Eggs, Stomach, Liver & Skin

Katsuobushi

Amadai Dashi Soup with Myoga & Sudachi

Hassen

Squid, Japanese Noodles, Chopped Okra & Radish

Torigai from Ishikawa

Japanese Cherry Trout with Paper Flower & Grated Radish

Abalone, Torigai & Scallop Nabe

Rice from Ishikawa

Firefly Squid & Seaweed, Baby Sardines, Grilled White Boar Meat, Pickled Vegetables
Rice from Ishikawa

Japanese Homemade Yogurt, Mango, Pineapple, Cherry, Black Beans, Jelly & Lotus Root on Lotus Leaf

Higashi Chaya Nakamura 東茶屋 なかむら
1 Chome-25-8 Honjohigashi, Kita Ward, Osaka, 531-0074
大阪府大阪市北区本庄東1-25-8
06-6147-3686
https://omakase.in/en/r/js105520

n/naka@Palms Los Angeles ★★★

Michelin Star Modern Kaiskei on Valentine's Day. Beautiful presentation & well-balanced dishes. 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 sommelier and offers excellent recommendations. Tasting course $425 per person. Limited free street parking or valet for $12. Reservations on Tock and are very hard to book.

Zensai
Shigoku Oyster + Caviar, Unagi + Avocado, Ika Shinjo + Scallop, Miso Braised Wagyu Tartlet, Mandarin Orange + Beet Sumiso, Kabu + Fennel, Duck Liver Pate + Dark Cherry Macaron

Photo taken by Chef Niki!

Fun make your own tea blend activity

Houou Biden Sake Mira Kimoto Junmai Daiginjo $120

Sakizuke
kabu panna cotta, kabu, zuwai + kobakogani, tosazu

Sakizuke
kabu panna cotta, kabu, zuwai + kobakogani, tosazu

Sakizuke
kabu panna cotta, kabu, zuwai + kobakogani, tosazu

Houou Biden Sake Mira Kimoto Junmai Daiginjo

Zensai
Shigoku Oyster + Caviar, Unagi + Avocado, Ika Shinjo + Scallop, Miso Braised Wagyu Tartlet, Mandarin Orange + Beet Sumiso, Kabu + Fennel, Duck Liver Pate + Dark Cherry Macaron

Modern Zukuri
Aori Ika, Yuca, Bafun Uni Joyu, Shiso

Bafun Uni Joyu, Shiso (Dipping for Aori Ika)

Owan
Lobster Shinjo, Fennel, Spinach, Carrot

Otsukuri
Otoro, Buri, Akamutsu, Hirame

Yakimono
Live Scallop, Asparagus, Shiitake, Brown Butter Ponzu

Fifth Taste Sake

Forgot to take a pic of this dish. Got iPhone pic from my husband.
Mushimono
California Black Cod, Maitake, Green Chard, Akadashi

Shiizakana
Spaghetti, Abalone, Mentaiko, Tuffle, Kaiware

Niku
A5 Miyazaki Wagyu Sukiyaki

Sunomono
Fuji Apple, Celery, Pomelo, Kombu

Shokuji
Tai, Ototo, Saba

Miso Soup

Shokuji
Kanpachi, Santa Barbara Uni & Ikura, Kinmedai

Blue Crab Hand Roll

Bijofu

Mizumono
Lime + Shiso Sorbet, Umeshu Jelly, Blood Orange, Hibiscus

Raspberry + White Chocolate, Doburoku Ice Cream, Miso Crumble, Raspberry Gel, Dacquoise

Wagashi

Take-home Gift for the next morning

Commemorative Photo

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