n/naka
Chef Nika Nakayama’s two Michelin star kaiseki restaurant located near Culver City, Los Angeles, delivers an unforgettable culinary experience serving the freshest ingredients and provides thoughtful hospitality to all of their guests.
Traditional sashimi
Review
Today, after many attempts at getting a reservation, I was finally able to dine at n/naka, which has received a double Michelin star after the Michelin guide’s return to LA in 2019. The restaurant is located in the west side of LA, on Overland Avenue, and sits inside a discrete non-labeled building.
Inside is a cozy modern dining room featuring exactly 26 seats, consisting of tables for 2, 4, or 6. The tables and chairs are custom made and are beautifully crafted, and an elegant display of wine and sake is prominently featured on an entrance wall.
Upon being seated, at each table is a wooden placemat, a napkin, a hand towel, a pair of chopsticks, and an appetizer spoon. The current price per meal is $285/person, with an optional sake pairing at $150/person.
Throughout the meal, I decided to focus on the food and the experience rather than writing down the details of each serving. Thankfully, the restaurant provides a listing of all of the dishes and drinks as a parting gift before you leave.
Here is a list of the 13 servings and their descriptions as provided by n/naka.
SAKIZUKE
Uni, Cauliflower Puree, Carrot Coconut Ice, Trout Roe, Nori Sable
ZENSAI
Ni Yasai, Corn Tofu, Oyster Lime, Shishito White Fish Tempura, Unagi Avocado, Fig, Waygu Nikogori
MODERN ZUKURI
Hirame, California Nori, Pistachio
OWAN
Tai, Eggplant, Beans
OTSUKURI
Traditional Sashimi
YAKIMONO
Tasmanian Sea Trout, Artichoke, Preserved Meyer Lemon
MUSHIMONO
Tomato, Lobster Shinjo, Tomato and Fennel Mochi
SHIIZAKANA
Spaghetti, Abalone, Pickled Cod Roe, Truffles
NIKU
A5 Miyazaki Waygu Beef, Corn
SUNOMONO
Nopales, Golden Kiwi, Cucumber, Aloe, Chia Seeds
SHOKUJI
Nigiri Sushi
MIZUMONO
Lychee Sorbet, Shiso Lime Granita
MIZUMONO
Ginger Poached Plum, Lavender Ice Cream, Warabi Mochi, Honey Crumb, Tuile
Here is the optional wine and sake pairing that was served with certain dishes
WINE/SAKE PAIRING
CREMANT DE BOURGOGNE
Victorine De Chastenay, Burgundy, France
GENTIL
Hugel, Alsace, France 2018
SHICHIDA NATSU JUNMAI
Tenzan, Saga, Japan
KIT JUNMAI
Heiwa Shuzo Brewery, Wakayama, Japan
CHOGETSU JUNMAI GINJO
Kodama Shuzo, Akita, Japan
CHENIN BLANC
Badenhorst “Secateurs”, South Africa 2019
BARBERA D’ALBA
Giovanni Rosso, Piedmont, Italy 2016
YUZU OMOI
Yamamoto Brewery, Kyoto, Japan
SOHOMARE “INDIGO” JUNMAI GINJO
Sohomare Brewery, Tochigi, Japan
BEERENAUSLESE CUVEE
Kracher, Burgenland, Austria 2017
The dinner service throughout the meal was superb. My water glass was never empty at any point during the meal, and given how much water I drink, this is a mark of good service.
Each serving was served on a unique dish, and anything that required utensils was provided along with the serving. A different spoon was provided with each dish that required one, and soy sauce and drinks were sometimes provided with the dishes that they accommodated.
Every serving was a beautifully presented spectacle, and a good description of all of the ingredients or drink pairing was provided by the server.
Finally, I was surprised and impressed by the parting gift, a scone and a custom blend of sencha tea to take home for breakfast the following morning.
The entire dining experience was superb, and the food tasted as beautiful as it looked.
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