N/naka - Modern Kaiseki

Had another excellent dinner at n/naka. Loved the scallop, zensai, sashimi, foie gras, A5 and the spaghettini as always was fantastic.

The sushi on the other hand, to put it nicely, seemed rushed. The knifework was sloppy (there was a tear in one of my pieces), and the rice wasn’t formed properly, almost falling apart when I tried to pick it up. Surprising, since everything else, including the sashimi, was executed perfectly.

Saki Zuke - hokkaido scallop, sturgeon caviar, avocado puree, snow pea, baby turnip, chive flower

Zensai - halibut shimeji yuzu aioli, renkon tempura with curry sea salt, tako wasabi, shishito pepper, white fish and miso sauce, pickled watermelon radish, apricot with plum jelly


Modern Zukuri - maguro, beet puree, nori sauce, avocado and chive sauce

Owan - maitake, baby corn, dashi


Yakimono - foie gras, unagi, shiitake, balsamic vinegar, strawberry

Agemono - sanddab, ogo, tomato, lemon verbena foam, tomatillo soup

Shiizakana - spaghettini with abalone, picked cod roe, truffles

Niku - miyazaki A5 wagyu

Sunomono - lobster, tomato, cucumber, yuzu curd

Shokuji / Sushi

Cherry pistachio financier, genmaicha ice cream, black rice cracker


Extended OOE carmakase bang-bang continued…

n/naka bento with sushi

sashimi salad with garlic miso dressing shio koji-marinated tomato

kabocha potato salad, cucumber seaweed sunomono

panko-fried shrimp

shoyu koji-roasted sweet potato

miso-marinated black cod with sunchoke puree


a5 wagyu nikogori

matcha white chocolate cake

extended car-makase part II - kaiseki jūbako #covid15
this was a little more than twice the price of n/naka’s regular bento but more than twice as good, i thought this had a much higher qpr. everything in this two-tiered box was good to great, and a lot more like what you would eat at dinner. highly recommended


  • lobster nanbanzuke
  • kinki
  • abalone with liver and truffle sauce
  • lobster, uni, caviar
  • matcha white chocolate cake
  • strawberry daifuku

two tiered box with a side of soup and dessert

owan soup - shiitake mushroom

lower level

upper level


crispy lobster nanbanzuke
perfectly cooked and tender

california kinki with daikon, sansho, ikura
oily, smoky from the binchotan and delicious

i love you kinki

braised vegetables - eggplant, squash, broccoli, shimeji, golden beets, eggplant sesame sauce


lobster, uni, caviar
one of the best bites in the box

japanese roasted duck with mustard

braised abalone with liver and truffle sauce
all this was missing was some spaghetti

nigiri has also greatly improved from what i’ve had at dinner


american wagyu tataki salad with ginger and ponzu

passion fruit chocolate

matcha white chocolate cake

strawberry daifuku
as soon as i bit into this it burst with incredible sweetness and i immediately knew this was from harry’s berries; even better than the ones i’ve had in japan, incredible .

n/naka x porridge + puffs

really loved this n/naka x porridge + puffs ekiben bento collaboration. chef phan can really turn up the flavor yet still keep everything in balance.

and now @PorkyBelly’s power ranks:

1. shrimp tempura spring roll, numbing calamansi ponzu
i could eat 10 of these, the calamansi ponzu was a brilliant complement for the spring roll. and the nori and rice paper mashup really worked.

2. panko-fried calamari with makrut
expertly fried and i really liked the addition of the makrut to give this another dimension.

3. grilled pork meatballs with leeks + lemongrass

4. porridge - koda farms heirloom rice, dos pueblos ranch smoked abalone, nori oil, lacto-fermented verjus
the porridge reminded me of lumpy mashed potatoes, in a good way.

5. sweet potato + kabocha salad
this was surprisingly good, sweet, creamy, crunchy.

6. yuzu-grilled local kanpachi

7. tarragon gooseberry cake, passion fruit swiss meringue
just a hint of tarragon, and nicely balanced with the sweet meringue.

8. louat agar + elixir
play on vietnamese thach?

9. shiso-pickled egg

10. braised beef rice spaetzle, five spice dashi, burnt onion oil

shout out to the herb slaw and p+p pickles

as with any n/naka meal, a second bang is required, per protocol.




3455 Overland Ave
Los Angeles, CA 90034
(310) 836-6252


Did you see Chef Niki? I thought she was on vacation in August?

1 Like

Hi @PorkyBelly,

Thanks for the report. Was the A5 overcooked (it looked a bit overcooked in that photo)?

And that sushi looks kinda bad. :frowning: There’s some mangling there, and the rice was already falling apart in some of those photos.

But overall, it sounds like a good meal. One of these days I might go…

1 Like

How do you get a reservation? Every time I try online, it’s fully booked.

Any pictures or memory of the latest sake menu by chance? Curious what they are offering these days.

you keep trying until you get lucky. or at least that’s what I did. and by keep trying I mean every Sunday at 10:00am, synced to time.gov

Yes, Sergio was in the kitchen.


If you’re flexible, signup for notifications using the Resy app.

It looks a bit overcooked, but the cut is so fatty it’s usually cooked to medium to render all the fat.


sorry @beefnoguy, i didn’t get a picture of the menu.

Not sure it matters that much.

Niki is the visionary in the kitchen, leaving the actual execution primarily to Caroline.

Caroline the same person as Carole?


In the spirit of striving to push forward, we are thrilled to announce our new reservation system, Tock.
Reservations are scheduled for release on August 4, 2019 at 10:00 AM Pacific Daylight Time.

looks like they’ll be utilizing dynamic pricing.


Guests may choose between a modern kaiseki for $225-275 or vegetarian tasting for $200-225.

I guess I got lucky going when I did when it was like 150/160. This price point puts it pretty out of reach for all but a very select few. I don’t blame her; the fact that reservations are sold out speaks for itself.

1 Like

After several attempts, I was able to secure a reservation in December. Has anyone been this year?

By 10:01 all the seats were gone.

BTW I had emailed with them before booking and they had no trouble accommodating a no pork no shellfish “kosher style” dietary restriction.

I recently had the best meal I’ve had in LA at Somni, so excited to try another of our heralded spots.

1 Like

I went in June.

I went in May. Still great!

1 Like

And… they’re sold out