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

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

Zensai
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

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

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

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

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

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

Shiizakana
Spaghetti, Abalone, Pickled Cod Roe, Truffle

Niku
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

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

Mirugai, Kamasu, Uni Ikura

Blue Crab Hand Roll

Mizumono
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

Mochi

Chocolate

Matcha

Commemorative Celebratory Photo signed by Niki

Our favorite Sommelier Devin!

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

n/naka@Palms Los Angeles ★★★

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.

Our favorite Niki Nakayama!

Our favorite Sommelier, Devin!

Tamagawa Welcome Sake

Tamagawa Welcome Sake

Sakizuke – Oyster, Cauliflower, Tomato, Dulse, Dill, Caviar, Crispy Rice Puff

Devin's special sake curation for us

Nito (2 Rabbits) Sake

Zensai – White Asparagus Chawanmushi, Ocean Trout + Wasabi, Wagyu Bao, Soft Shell Crab, Broccolini Kinpira, Strawberry Shira-Ae, Baby Corn + Curry Sumiso

Wagyu Bao

Soft Shell Crab

Ocean Trout + Wasabi

Baby Corn + Curry Sumiso

Modern Zukuri – Tasmanian Ocean Trout, White Asparagus, Toasted Miso, Tosazu Gelee

Owan – Shrimp, Baby Corn, Corn Dashi

Owan – Shrimp, Baby Corn, Corn Dashi

Otsukuri – Traditional Sashimi

Excuse me for the butt shot, but wanted to share the intentionally hidden sashimi

Yakimono – John Dory Arima, Sasho Pepper, Broccolini, Pickled Vegetables

Yakimono – John Dory Arima, Sasho Pepper, Broccolini, Pickled Vegetables

Tenbu

Mushimono – Sugar Snap Pea, Dungeness Crab Shinjo, Meyer Lemon

Shiizakana – Spaghetti, Abalone, Pickled Cod Roe, Truffle

Izumibashi Dragonfly Gold Kimoto

Niku – A5 Miyazaki Wagyu Beef, Roasted Artichoke, English Peas

Sunomono – Magnolia Petal, Amazake, Dragon Fruit, Daikon, Spruce
Paired w/ Heiwa Tsuruume Ichigo Plum Wine

Heiwa Tsuruume Ichigo Plum Wine paired with Sunomono

Hand Towel for Eating Sushi in Abalone Shell

Shokuji – Nigiri Sushi

Soup

Shokuji – Nigiri Sushi

Blue Crab Handroll

Mizumono – White Grape Sorbet, Jasmine Jelly, Tarragon Oil, Sencha

Rhubarb, Strawberry Ganache, Malted Milk Crumbs, Ginger Ice Cream, Rhubarb + Sakura Compote

Matcha

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