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Modern Zukuri - Live Sea Scallop, Yuzu Pepper, Ponzu |
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Saki Zuke - Kyoto Carrot "Drop" California Sturgeon Caviar |
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Otsukuri - Tsukuri-Hamachi, Tai, Kumamoto Oyster, Hirame |
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Blue Fin Toro Sushi |
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Champagne |
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Saki Zuke - Kyoto Carrot "Drop" California Sturgeon Caviar |
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Zensai - Tasmanian Sea Trout Confit, White Asparagus, Micro Greens |
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Echigo $6.50 |
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Echigo $6.50 |
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Mushimono - Snow Crab, Soft Poached Farmer's Egg, Dashi Broth, Truffles |
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Mushimono - Snow Crab, Soft Poached Farmer's Egg, Dashi Broth, Truffles |

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Shiizakana - Lobster Linguine, Saikyo Brown Butter, Spring Vegetables, Parmesan Foam |
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Niku - Australian Wagyu Teppan |
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Tai |
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Aji |

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Miso Soup |

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Amaebi |
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Green Tea Souffle with Red Bean Creme Anglaise |
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Cheesecake, Green Tea Souffle with Red Bean Creme Anglaise |
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Green Tea Souffle with Red Bean Creme Anglaise |
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Cheesecake |

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Chef Niki Nakayama@n/naka |
n/naka
3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252
www.n-naka.com