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

GoodGoodTaste Home Cooking@East LA ★★★

Addictive Hong Kong Home Cooking. My 3rd consecutive week ordering. Fantastic quality Hong Kong style comfort food that feels like home. Curry was authentic and flavorful. No MSG. Steamed Pork Patty had appetizing sesame oil aroma. Home style cooking with care and attention to detail. Even chewy parts of the celery stalks were removed. Nutritional soup is always amazing. $55 for 3 assorted dishes (changes weekly), 32oz healthy nutritional soup, white rice, and 12oz dessert soup. East LA pickup. Follow Facebook link for more. Cantonese/ Chinese only. 

GoodGoodTaste Facebook Group (Cantonese only)
https://www.facebook.com/groups/656967515561460 

10/31 Menu. All for $55: (changes weekly)
1. 咖哩薯仔燜牛腩 Braised Beef Brisket Curry with Potatoes
2. 冬菇蒸肉餅 Steamed Pork Patty with Mushrooms
3. XO醬西芹炒雞柳 Stir-Fried Chicken with Celery and XO Sauce
4. 金銀菜羅漢果陳腎紅蘿蔔煲瘦肉湯 Healthy Lean Pork Soup with Vegetables, Monk Fruit, & Carrots (Good for lungs)
Comes w/ 3 bowls of rice & Green Bean Soup w/ Kelp (12oz)

3 Dishes, Healthy Soup, Rice, & Dessert for $55

咖哩薯仔燜牛腩 Braised Beef Brisket Curry with Potatoes

冬菇蒸肉餅 Steamed Pork Patty with Mushrooms

XO醬西芹炒雞柳 Stir-Fried Chicken with Celery and XO Sauce

金銀菜羅漢果陳腎紅蘿蔔煲瘦肉湯 Healthy Lean Pork Soup with Vegetables, Monk Fruit, & Carrots (Good for lungs)

海帶綠豆糖水 Green Bean Soup w/ Kelp (12oz)

Cheng Can Cook: Ginger Pork Recipe ★★★

Japanese Comfort Food. Easy to cook. I don't recommend adding eggplant to it after trying it, because it changes the texture and consistency of the dish. Adding onion (sauté before adding pork) will add some sweetness to the dish. Recipe below.

Recipe: (from allrecipes)
Ingredients:
2 Tbsp Soy Sauce
2 Tbsp Sake
2 Tbsp Mirgin
1 Tbsp Grated Fresh Ginger Root
1 lb. Thinly Sliced Pork Loin
3 Tbsp Vegetable Oil

Directions:
1. Mix together soy sauce, sake, mirin, & ginger in a large bowl until combined.
2. Add Sliced Pork. Stir to coat. Marinate for about 1 hour.
3. Heat oil in large skilled or wok over high heat. Sauté pork in hot oil until browned and cooked through. Discard marinate.

Tip: Optional to add some kind of chili oil in the end. Also optional to add thinly sliced shiso leaf as garnish. Eat with rice.
P.S. Some people coat pork with corn starch before cooking.