In the heart of downtown Los Angeles is n/naka. This is no ordinary dining establishment. Here you don't just get dinner, you get a whole dining experience unlike any other. Founded and run by Niki Nakayama, n/naka provides authentic modern Japanese kaiseki cuisine, formal Japanese seasonal dining served with many courses. Kaiseki dining includes the freshest ingredients possible presented in their most natural state.
Since being featured on "The Chef's Table," n/naka has become quite popular. The experience features 13 delicious courses, no ordering necessary. They can range from anything such as the chef's version of sashimi to an inspired, modern seafood dish. Just tell the staff about any food allergies or restrictions, and the menu is created for you.
n/naka is available for private parties and is happy to assist you in planning your event. For more information, please contact us at info@n-naka.com or 310.836.6252
(A pairing of something common and something unique) zucchini blossom, blue crab, sanbai-zu gelée, carrot sorbet french sparkling, domaine rosier "cuvée jean philippe", blanquette de limoux, france 2010
Zensai
(Main seasonal ingredient presented as an appetizer) australian blue shrimp, ankimo foie gras, big eye tuna, hirame ceviche verdejo, martinsancho, rueda, spain 2010
Modern Zakuri
(A modern interpretation of sashimi) seared smoked albacore, tuna tonnato, ponzu pinot blanc, dopff & irion, alsace, france 2007
Owan
(Still water) baby corn soup, snow crab roero arneis, giovanni almondo "bricco del ciliegie", piedmont, italy 2011
Otsukuri
(Traditional sashimi) blue fin tuna o-toro, halibut, kampachi, maine lobster, kumamoto oyster sake junmai ginjo, "shichida" tenzen brewery, saga, japan
(Grilled dish) alaskan king crab, shitake mushroom, mitsuba picpoul de pinet, domaine de laurier, languedoc, france 2010
Shiizakana
(Not bound by tradition, chef's choice dish) shaved black abalone spaghettini, pickled cod roe, italian summer truffles, garlic, ponzu, daikon radish sprouts greco di tufo, villa mathilde, campania, Italy 2010
Niku
(Meat course) japan matsuzaka a5 wagyu beef sake junmai yamahai karakuchi, tenzen "shichida" brewery, saga, japan
Sunomono
(Vinegared salad) black tiger shrimp, white sturgeon caviar, yuzu miso yuzu sake, yuzu omoi, yamamoto, japan
Shokuji One
(Rice dish - sushi) tai, big eye tuna o-toro, aji mackerel, amaebi, shima aji, uni sake junmai yamahai karakuchi, tenzen "shichida" brewery, saga, japan
Shokuji Two
(Rice dish) soba noodles, kombu dashi
Mizumono
(Dessert) passion fruit, french vanilla bean ice cream, black sesame crème brûlée, seasonal fruit hojita tea and muscat de beaumes de venise, delas, rhône valley, france 2010