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.
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| Our favorite Niki Nakayama |
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| Juyondai $450 |
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| Celebratory Drink |
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| Celebratory Drink |
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| Welcome Drink with Apple & Thyme Infusion |
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| Sakizuke Japanese Scallop, Autumn Carrot, Sunflower Seeds, Tosazu Gelee, Dill, Kombu Oil |
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| Zensai Fig Tempura, Wagyu Beef Curry, Wakame & Cucumber Nuta, Celery & Truffle Vinaigrette, Tamagoyaki & California Spiny Lobster, Mirugai, Oregon Matsutake Mushroom Tea |
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| 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 |
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| Owan Kinmedai (Golden Eye Snapper), Kabocha Dashi, Opo Squash |
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| Owan Kinmedai (Golden Eye Snapper), Kabocha Dashi, Opo Squash |
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| Otsukuri Tai (Sea Bream), Otoro, Maguro, Kushi Oyster from Japan |
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| Yakimono Amadai (Japanese Tile Fish), Celeriac Purée, Tomatillo & Black Garlic, Ponzu, Cabbage Glass Chips |
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| Mushimono Ika & Little Neck Clam Shinjo, Satoimo, Fennel, Nori & Yuzu Dashi |
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| Shiizakana Spaghetti, Abalone, Pickled Cod Roe, Truffle |
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| Niku A5 Miyazaki Wagyu Beef, Fig MIso, Shiitake Purée, Charcoal-Roasted Maitake Mushroom |
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| Sunomono (Palette Cleanser) Shinko Pear, Fuyū Persimmon, Tapioca, Ginger Dashi, Ao Tosaka Yuzu Sake |
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| White Miso Soup |
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| Shokuji Nigiri Sushi – Hirame, Otoro, Sawara (Spanish Mackerel) |
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| Mirugai, Kamasu, Uni Ikura |
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| Blue Crab Hand Roll |
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| Mizumono Granny Smith Apple Sorbet, Sorrel, Nata de Coco, Shiso & Yuzu Granita |
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| Poached Pear, Hojicha & Vanilla Bean Ice Cream, Kinako Butter Cookie Crumble, Soy Caramel |
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| "The last drop is the best drop." – Someone from Fifth Taste |
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| Monsoon & Juyondai comparison |
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| Monsoon & Juyondai comparison |
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| Mochi |
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| Chocolate |
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| Matcha |
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| Commemorative Celebratory Photo signed by Niki |
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| Our favorite Sommelier Devin! |
n/naka
3455 S Overland Ave
Los Angeles, CA 90034
(310) 836-6252
n-naka.com
