n/naka Los Angeles - Buy Reservations

All my concert ticketing got me experience enough ti snag a n/naka reservation and it was worth it!Every dish was delicious and creative. So many times I'm listening to the description and thinking - oh how novel!There are other kaiseki experiences in LA that maybe just as delicious but none as innovative AND delicious. It's just a perfect meld.Stand outs were her signature pasta dish, that wagyu (wow, I really just but the seared outside and everything else just melted), and the oyster dish that was not what I was expecting (with the pastry oyster top!).Also such a nice touch with the chef coming out to speak with each table and take photo if you ask. They send you home with tea and granola bar for the next morning as well

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There's really no sense in describing every dish because the menu changes every season.The service was incredible. The pottery used for the assortment of dishes was beautiful. Many of the dishes looked like art and were a shame to eat.The food was amazing. 14 courses was certainly enough that you won't be hungry at the end. Certainly come hungry. By the end of the meal it was difficult to enjoy some of the sushi because I was full l, but it was still great.The A5 wagyu was my favorite bite . The second dish with the assortment of bites was my favorite course. Everything was perfectly balanced.Was it worth the price ? Difficult to say but I had an amazing time and would consider going again in the future , so I'd say so.Great place to celebrate a special occasion.

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Knew Nikki when she ran her restaurant in Arcadia. Her culinary skills just improves every year. Dined there the first time since the pandemic. Here's the experience: Sakizuke (The first photo)Wow! The potato dashi added layers to this dish. Mixing the dashi made the dish complex and flavorful. The acidity of the tomato, ponzu gelee and tomato ice made this a mouth watering appetizer!Zensai (2nd photo) Wow! (that's twice in a roll) Just look at the apparatus. That's kaiseki at its best. Don't they look like play house toys? Each dish represents a different flavor. Awesome! (don't think that's an appropriate culinary description, but it is what it is)Modern Zukuri (3rd)Hirame (halibut) Kobujime, pickled daikon, marinated egg yok sauce, sakura salt.Wow!!! (that's three) Please scroll to the next photo (4th photo).(5th photo)The black piece is soy seaweed. It tasted like a delicious potato chip. The hiame is sweet & succulent and tasted differently with the salt or the sauce. The whole flower is edible. The branches are made of deep fried sea weed, the flower rested on a horseradish sauce. So much to explore on this dish.Wow!Owane (6 & 7th photo)Wow!!!! (4th) The tofu was made of fresh fish. The dashi (soup) was the ultimate comfort food. It comforts the body & soul. Wow!!!!Otsukuri (なかつじ おおつくり, 8th photo)Traditional Sashimi (top) big eye tuna, pickled radish, buri (Winter yellowtail), scallop with uni sauce.Excellent sashimi - but not many fish could wow us nowadays.Yakimono (9th photo)Miyagi oyster, caviar, Shunigiku, yuzu.Wow!!!!! (5th) This dish is most fun. The shell on the right was actually a piece of cracker. Mixed with the chopped oyster, you got an ultra delicious combination.Mushimono (10th and 11th)local black cod, potato (bottom & hidden), Gyokuro tea oil, Hojicha + apple wood smoked maitake mushroom.A very fine comfort food, If the Owan wasn't presented earlier tonight, this would deserve a Wow! However, it definitely comforts the body & soul as well.Shiizakana (12th)Spaghetti, abalone, spicy cod roe, truffles.In any other restaurant, the wow factor is warranted. This is N/Naka's signature dish and we have tried it many times. The abalone was crunchy and tasty, the pasta was al-dente. A perfect dish!After so many years, it still does not disappoint.Niku (13th)A5 Miyazaki Wagyu beef, asparagus, mizuna, cherry balsamic soy, fig aka miso.Not a big fan of Wagyu, but the balsamic soy saved the A5 for me. Balsamic soy's slight sweet and acidity flavor balanced well with Wagyu's fattiness. Delicious!Sunomono (14th)Pear, fennel, grape, cucumber, buddha's hand, kombu oil + yuzu drinkMiso Soup (15th)A fine tasting one. (16th) Hirame, Kinmetai (golden eye snapper), toro.(17th) Aji, barracuda, uni & ikuaMizumono (18th)Seasonal citrus, grapefruit sorbet, chamomile fel, mikan shio.Very refreshing dessert.Mizumono II (19th)Okinawa sweet potato roll cake, mochi, blueberry sorbet.Sweet potato puree is in the center, the next layer is mochi, than another layer of sweet potato, the outer layer is the sponge cake.The cake roll has multiple layers (literally) and was absolutely delicious! Wow!!!!!!Nikki is seriously on fire! I think her skills warrant, if not exceed, the 3rd Michelin Star.

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Amazing! Taste and presentation are worth the long wait to get reservations. Plan ahead because reservations can take weeks to months to book. Clean minimalist decorations and great service.

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Beautifully plated food! The flavors are not super common so I wouldn't recommend to picky eaters. If you're adventurous you'll love it!

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My memory of N/Naka is filled with so many moments where during our service, I remember tasting my first bite, and just exclaiming "wow." Whether it's the flavor, the presentation, the sheer technique that Niki displays in her cooking ability, there are so many amazing qualities to N/Naka that make it arguably the best dining experience that I've ever had. I came with a party of 5, and 2 of them ordered the Vegetarian menu, so we got to see a full display of Niki's creativity. Breaking down each dish would take forever, and probably would bore any reader to death. However, each dish was truly unique and stunning. Service does a great job of explaining the dish and concept to you before you start tasting, so while the dish may look visually mysterious, the flavors and ingredients are not. One of my favorite bites was a macaroon that was made of Foie Gras, with some jam inside. Arguably the most innovative way that I've ever seen Foie Gras used. As the night was winding down, Chef Niki did make the rounds thanking everyone for coming, which I thought was a really nice touch. Of the few comparable experiences I've had to N/Naka, this was the first time I actually got to speak with the chef. She couldn't have been nicer and more appreciative of us coming, and it was great to get to chat with her. The parting gift is a really cute touch. We got a bag of green tea and a matcha brownie. I ate it the next day out of fear that it would spoil, and of course, it was delicious. I look forward to the day that I can come back and try another Kaiseki meal at N/Naka, and I think it easily deserves it's place as one of the best, if not THE best, restaurant in LA.

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n/naka is quite an experience for all the sensories, a feast for the eyes, and a love for Japanese pottery! A modern kaiseki that is well worth of its 2 Michelin stars from my first steps in, till my last steps out. And I'm not even exaggerating!Bryan, who welcomed us at the door to start the 3hr dining experience, is exceptional, attentive, and knowledgeable. He really made us feel like we are the only guests in the house! From the awesome recommendation of Toko "Devine Droplets" - "each drop is a blessing", Bryan accompanied us all through the night, explaining Niki-san's awesome creations, patiently taking polaroid birthday pictures, then walking us out to say good night at the end! Couldn't have asked for anything better! Thank you for your care, Bryan and staffs!The food is presented spectacularly with different pieces of pottery that made me fall in love every time a new course is laid out. I love love all the pottery, from the looks, the light reflection, the touch and feel, the weight, etc. The courses are very well prepared with lots of love! With that said, some dishes don't stand out as much as I have hoped, for example the pasta for Shiizakana, which is supposed to be the only item consistently on the menu through the seasons. The Niku course is the star of the night for me with A5 Miyazaki exceptionally executed - crispy exterior and melty interior. The traditional sashimi for Otsukuri is outstanding as well. I also love the black cod for Mushimono and the lobster tartare in Zensai.At the end of the meal, each guest gets the menu of the night and a take-home box filled with matcha brownie and a tea bag, which is a very lovely touch.The highlight is at the end when Niki-san came out to greet and say thanks. I really appreciate this. I was a little sad at the start, missing the sushi bar experience where I can interact with the chef. But when she came out I really feel that things have come full circle and my life is complete! lolWhat an unforgettable experience!ごちそうさまでした!

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We came here to celebrate a milestone birthday and it was fantastic. The amount of detail they put into everything from the food to the service to the ambiance was impeccable. Our waiters were incredibly friendly and attentive. It was like the chef was telling a story with her courses, each one being unique and delicious. This place is a must!

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From the outside it's unassuming in the middle of a neighborhood. Super quaint inside with 5-6 tables in total with nobody at the bar as it looked closed. Everything I ate was scrumptious and was so full at the end but had to finish everything. Really $$$ bit k guess that's what you pay for. Would go back for a special occasion.

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My wife has been trying to get us a reservation here for a couple years. With so much anticipation did Naka and Chef Niki deliver? Oh my, yes!! This was the easily the best Kaiseki meal we have ever had and may be one of our all time favorite experiences. We shared a wine/sake pairing which allowed us to try several new sakes, wine and even a stout beer that complimented the food tastes perfectly. Definitely a great decision!The ambiance of the restaurant had modern elements yet the wood tables and settings projected a warm and inviting feeling echoed by staff that made us immediately comfortable. The Zesai set quickly set the stage. It was both visually beautiful and deliciously varied in textures, flavors and temperature.The Modern Zukuri featured a crisp Buri that fit nicely with a pickled Daikon. They were great on their own but then add in hamachi with Sakura salt and marinated egg yolk and it was an amazing bite.My favorite 2 dishes though were the two main events. Skizakana noodles with with abalone cod roe and truffles were divine. I savored constructing each bite to have each ingredient present. The A5 wagyu beef had an amazing flavor and edge char that I am still smiling thinking about the day after.Naka brought to me an exceptional meal where loving thoughtfulness are infused into every part of the experience.

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We had an evening of Grace, Ambience and Explosion of Impeccable Taste. N/naka is a reflection of the tenets of Chef NikiNakayama' s philosophy from the moment you step into the restaurant. The dishes are an exquisite mix of flavors, colors and taste so beautifully created leaving one speechless. . The choice of wines offered perfectly complementary to the repertoire ofDishes. The desserts wonderful .All a wonderful collaboration of A Chef and Sous Chef. The service superb.At the end of the meal Chef Niki took the time to come to each table so much humility. One feels like we are in Japan enjoying the kaleidoscope and grace and yet enjoying the bounty of California .We have been to several MichelinStar restaurants this one is a must.We came back wanting to return and wanting one and all to experience what we did . Thank you so much!

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I've only ever tried takeout from here, as they were closed for dining for quite sometime in the earlier days of the pandemic. I was really excited to try their fancy omakase, as the menu sounded delicious and the packaging looked on point for traveling from LA to OC. The only way to reserve boxes was to utilize tock, so I had to sign up for an account, which was a bit of a nuisance.Perhaps I had exceedingly high expectations, but I was honestly pretty disappointed with our meals. Although they looked great and came thoughtfully separated in various layers, the texture of some of the dishes was weird, the flavors were more bland than anticipated, and the portion sizes were extremely small (think bite-sized portions for every dish). I believe the textures could have been better if they hadn't necessarily recommended we eat certain dishes at room temperature, but had instead suggested to heat some of them. I'm glad we tried this for the experience, but wouldn't recommend this to anyone unless you are okay with paying exorbitant prices for mediocre food.

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After several weeks of trying to get reservations, we finally got lucky for their 9pm dinner. Parking is limited near the restaurant, but they have valet option available. We ended up parking in the same street as the valet, a few blocks down where there's a dead end. If you don't mind walking a couple of blocks, there were actually plenty of parking in that area. Food wise, I wished I enjoyed it more than I did. I think because I ate a lot during the hours before, I was still too full to really immerse myself in the flavors. However, I was still amazed at some of the dishes. We can tell there was a lot attention to detail with how each dish was plated and even little things like tying a knot on the mitsuba stem in the owan. We asked about their nonalcoholic pairing, but unfortunately they temporarily put a pause on it. Also, a heads up, if you're allergic to alcohol do let them know. One of our courses did include a yuzu sake so just beware if you're highly allergic. Service was pretty good here. Since we were also celebrating my birthday early, they included an extra dessert and took a Polaroid photo for us to keep. We even got to meet Chef Niki herself and take a photo with her. We found our main server amazing while there were some that rushed through the description of the dishes. The main server was very personable. She had conversations with us throughout the night, walked us out, and wished us a safe flight back. Although I'm a sad I didn't enjoy it as much as I would like, I would still come back here especially since the menu changes with each visit. For those trying to get reservations, don't stop and keep trying!

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