We watched a set of six shows on Netflix called "Chef's Table",
where each episode covered the life and talents of one chef who specialized
in food as art. One of them was Niki Nakayama, who has a restaurant called
"N/Naka" in Los Angeles. Kimberly called in August to get us
a reservation, which we could not get until November, but it was worth
the wait. They don't have a Michelin star, but they should. It was the
most exquisite night of seafood that we have ever had.
The table was set with the large square charger underneath, along with
the chopsticks and holder. Then each course was brought on its own "dish",
such as this fish soup course in sea foam. On the spoon is a tiny creme
fraiche with caviar.
An appetizer course: top left is a paper-wrapped shrimp that you dip
in the sauce at bottom left. At top is the jellyfish which, I have to
admit, I was somewhat scared to try, but it had a delightful pepper flavor
added. At bottom is a lovely black cod bite. On the right is the squid,
which you are supposed to dip...
...into the quail egg swirled in the octopus ink. Here is Kimberly swirling
hers.
A sashimi course featuring raw scallop sashimi that you could dip in
the avocado drops or the yuzu drops.
A seafood soup course. You pour off the broth into the cup and drink
it, much like miso soup...
...but then you take the top off and eat the fish and mushrooms that
had steeped in the sauce.
Another sashimi course, this one paired with sake. The oyster was the
best either of had ever had, and the homemade imported wasabe was amazing.
Not the stuff you get at your average sushi bar.
The most savory course of the meal: three layers of eel, foie gras, and
portobello mushroom, covered in a demiglace and a strawberry on top. Even
the Wagyu beef later could not compare to this; it was every bit as rich
as any short rib or marrow you have ever had.
This course was paired with a Japanese beer.
A signature N/Naka dish: a truffle abalone pasta worth putting your name
on.
Kimberly with our lovely hostess.
Oops. There were three courses of two sushi each. The star of the sushi
courses was a toro tuna that had "Osaka sea salt" in it, but
also some other small crunch that had a sweet taste to go along with the
salt and the tuna.
One somewhat disappointing course: a matcha green tea that we did not
care for. The sparkling rose, however, was delicious.
An apple chip, apple ice cream, and delightful crunchy nuts for a nice,
light dessert course.
...and of course, at least one super-chocolaty bite.
