Dinner at n/naka

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.

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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)

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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

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Modern Zukuri :  (MODERN INTERPRETATION OF SASHIMI)

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Owan “Still Water” :  CLAM, SEAWEED, GINGER, CARROT, KAIWARE, DASHI

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Otsukuri :  (TRADITIONAL SASHIMI)    O-TORO, KAMPACHI, KINMEDAI, SHIGOKU OYSTER, NAMA TAKO

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Yakimono (GRILLED)

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Mushimono/Agemono  (STEAMED/FRIED)      CHAWAN MUSHI WITH SNOW CRAB, SHITAKE, MITSUBA

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Shiizakana   (NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)

SPAGHETTINI WITH ABALONE, PICKLED COD ROE, BURGUNDY TRUFFLES

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Niku   (MEAT COURSE)   JAPAN MATSUZAKA WAGYU BEEF A5      (Halibut for me & JJ!)

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Sunomono

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Shokuji   (RICE DISH- SUSHI)

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Dessert

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Dinner was delicious – so fresh, well-paced, great combinations, excellent wine & sake pairings. Highly recommended.

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