Chef Niki Nakayama and n/naka were the subject of the 3rd episode of the first season of Netflix’s Chef’s Table documentaries. They take reservations up to three months in advance according to current policy. When I had made reservations, I thought it was a rolling 6-week advance with release on a Sunday. In any event, I managed to secure a reservation for a Friday evening for two. I was accompanied by a friend who lives in L.A. The restaurant itself is located in a somewhat inconspicuous part of the city, in between Westwood and Culver City.
They offer two tasting menus: regular and vegetarian. We both went with the regular menu. And, unfortunately, I had forgotten to bring my macro lens, so the photos are not as good as I wanted them to be.
For beverages, there was an ample selection of sake by the glass, and a nice selection of wines by the glass, appropriately with more whites than reds on the list. I went with the Riesling.
The first presentation was mussel surrounded by mussel foam. This was served with potato purée, a touch of shiso oil, crispy onions, crême fraiche, and white sturgeon caviar. Finally, there was a garnish of nasturtium leaf and a viola petal.
The next presentation was quite elaborate. There was snow crab, truffles, maitake mushroom tempura, fresh octopus curry, sea salted halibut with a little spice, and a pickled crab apple to finish up with at the end.
This course featured seared kampachi in a modern form of sashimi. It was braised with fermented garlic oil and garnished with vegetables from the chef’s garden. There were dots of red pepper gelée on the right and strokes of nori and beets purées. Finally, there was a bit of ponzu to use for dipping as well.
For the full write-up, click here.