Hadn’t had a big splurge dinner in awhile, but with a Saturday night in LA, MK managed to secure us a spot at n/naka – if you haven’t watched Chef’s table yet, be sure to check out this episode: Niki Nakayama is one of the only female Kaiseki chefs in the world.
We thought we would get a menu at the end of the meal so we didn’t take notes – and then we didn’t get a menu, so I don’t remember exactly what some of these were. But a sample menu can be viewed here, and some are the same. Otherwise, just enjoy the pics!
Saki Zuke : (A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)
Zensai (SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER)
GRILLED SQUID STUFFED WITH SNOW CRAB SQUID INK SAUCE, FRIED RENKON LOTUS ROOT WITH LOBSTER
BLACK COD MARINATED MISO, TUNA AVOCADO
Modern Zukuri : (MODERN INTERPRETATION OF SASHIMI)
Owan “Still Water” : CLAM, SEAWEED, GINGER, CARROT, KAIWARE, DASHI
Otsukuri : (TRADITIONAL SASHIMI) O-TORO, KAMPACHI, KINMEDAI, SHIGOKU OYSTER, NAMA TAKO
Yakimono (GRILLED)
Mushimono/Agemono (STEAMED/FRIED) CHAWAN MUSHI WITH SNOW CRAB, SHITAKE, MITSUBA
Shiizakana (NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)
SPAGHETTINI WITH ABALONE, PICKLED COD ROE, BURGUNDY TRUFFLES
Niku (MEAT COURSE) JAPAN MATSUZAKA WAGYU BEEF A5 (Halibut for me & JJ!)
Sunomono
Shokuji (RICE DISH- SUSHI)
Dessert
Dinner was delicious – so fresh, well-paced, great combinations, excellent wine & sake pairings. Highly recommended.
Brian & Kendra 