n/naka Los Angeles - Buy Reservations

Highly recommend stopping by. All my friends love n/naka Los Angeles

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The warm welcome and superb service are complimented by the high quality of the fish ingredients. This is sushi of the highest quality. We loved our visit and will return. Highly recommended.

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Go read other reviews and pictures. My group ordered the wine/sake pairing and feel like it elevated the experience. Bottles and brands were not something we're familiar with and glad to be exposed to new things and tastes.Gratuity was automatic 20%. We gave more because the staff constantly refilled waters, folded our napkins whenever one of us went to the bathroom, and promptly took plates away when we're all done and excited for the next course. Yes it's their job, but they're all polite and provided small talk when explaining the food in front of us, including little stories about the vendor and places they sourced the ingredients.Chef and her team were on point to make sure all our allergies were correctly identified per person and made sure the person had an adequate substitute. This also goes for designated drivers where they replaced cleanser shots with yuzu soda instead of the normal yuzu sake.The presentation and plates and bowls and cups were very pretty and delicate. My phone is old, but I'm sure you can see better pictures on Yelp.Chef Nakayama really thought out her courses with theme and flavors. For people that saved up for this trip, we're caught off guard by the wedding-quality paper stationary menus they provided for us to take home as souvenirs. We had her boxes during COVID. The presentation details in the restaurant is a whole other level, especially when the soups are served at the proper temperature.TOCK is like any other exclusive concert booking system. Be persistent and eventually your luck will pan out. It took us 4 months to finally be successful in securing a reservation. In the past we tried reservations for 2 or 4 people. The successful booking was with 6 people - probably not that many big groups go? I just picked good friends to go that loved food, drinks, and each other. The place itself holds about 20 people total in clumps of mostly 2-4 and about 1-2 big tables for 6. It is seriously NOT a huge place. Uber or just pay valet. It's honestly not worth driving around the block for parking as the restaurant is tucked next to residential / high density apartments where street parking is already non-existent.

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It was high end quality and price. Items were excellent examples of traditional items; not the exotic cra cra. Highlight for me was the strawberry daifuku dessert.The food was exquisite but the price might be a little hard to swallow for some.

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This is a truly exceptional transcendental meal that deserves the monumental effort required to obtain a coveted reservation. Honestly, it was a miracle I was able to secure a reservation for a Saturday; if you blink twice the reservation you desire will be gone instantaneously.The entire meal is a symphony of both lavish and humble seasonal ingredients, loving care, and adroit cooking technique. As mentioned in her Netflix documentary, dishes in a kaiseki traditionally come in a certain order with grilled, steamed, simmered preparations; this displayed the versatility of techniques employed during the meal. Each course had their own unique qualities and were worthy of holding a place on the menu. As there were so many dishes involved (especially with the 7 part zensai course), I'll focus on two courses in particular.There are very few dishes out of the thousands and thousands that I've tried over the years that render me speechless or limit my speech to one syllable upon immediate reflection of an initial bite of a dish. But, this happened twice in a single meal here. These two dishes were the shiizakana and the A5 Miyazaki ribeye. The shiizakana is just a perfect dish in my eyes. The combination of sliced abalone, pickled cod roe, and black truffle (with a bit of butter) paired so beautifully with the al dente spaghetti. The creaminess of the sauce, the bursting umami, and the assortment of textures from each element of the dish combine to leave an indelible impression on your very soul. I was so impressed that I requested an extra quadruple portion of the shiizakana and was graciously obliged with a double portion due to the logistical limitations of the kitchen.As for the A5 Miyazaki, I've had countless iterations of this wagyu before but the seared preparation of this iteration was simply unbelievable; it's hard to put my finger on why exactly it differentiated itself from the others. The delicate crust enveloped the succulent fatty and very flavorful interior. This sensation was almost akin to the molecular gastronomy spherification technique of the sodium alginate membrane bursting as you sank your teeth into it. By stating this, it goes to show how skill of the chef can exemplify and elevate an ingredient that is so widely used in the fine dining arena.Even the vegetables of the otsukuri and the intricate shape of the "purple ninja radish" of the zukuri dish were not afterthoughts. This is how the culmination of small details push these Michelin establishments over the edges of obsessive refinement. Hennie was very kind to give us the full background of each of our courses and even gave advice for other restaurant recommendations throughout the city. I very appreciated the fact that she and the team were able to oblige my request of an additional hefty portion of the celestial shiizakana as mentioned earlier.Chef Niki was very gracious and took the time to speak with us as she did with the other tables. This was special due to the fact that usually at Michelin star establishments (with the exception of sushi counter omakase), there is a disconnect between the chef proprietor and the patrons. I feel that this personal touch was a bridge that gave closure to the entire dining experience. We felt very fortunate to have dined here and hope to return whenever we visit Los Angeles. Highest recommendations.

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This is one of those once in a lifetime, special occasion type places. After years of trying to get a reservation, my husband and I were able to get one 3 days before our wedding. It was the most perfect way to celebrate our love and connect with one another before the crazy events to come. The service, food and atmosphere were impeccable. Chef Niki came out to every table and personally welcomed and thanked them for coming in. She even had notes about our wedding. Those special touches were ones that made the experience all that much more memorable.

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Chef Nakayama has definitely proven that she is more than worthy of her 2 Michelin star rating. The chefs meal was 13 courses that were carefully prepared and served in a specific order so that each dish could be enjoyed to its fullest. I also got to enjoy the wine and sake pairings which showcased some amazing sakes that were imported from Japan and went extremely well with the dishes that were served. If you are a fan of Japanese food or just amazing food in general, I would highly recommend this restaurant. This is definitely one for the bucket list!

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fantastic! Getting a reservation here is basically impossible! It took me 2 years of trying to finally get a reservation during their Saturday, 9pm seating. I got an email saying there was a potential opening on their wait list at 12 am. I logged on the the site to make reservations and it said the opening had been taken. This was 3 min after getting the email. I refreshed my page a few times and the reservation for 2 became available. I booked it immediately. n/naka is a small intimate restaurant, seat about 10 tables. Kaiseki costs $310. 12 courses with extras. Takes about 2.5-3 hours for the full meal. Service was amazing, staff were super friendly and fun to talk with. Really helpful and informative about each dish. Parking is valet ($12) or you can search for street parking. The chef actually came out and greeted every table as they left. Great experience over all and the food was out of this world!

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After trying for years to get reservations it was super exciting to finally get a table (we got it via waitlist and would recommend the same). Not going to go course by course as stated many times the food is spectacular, with each course extremely well executed. The couple of things that really stood out: duck liver macaroon and dashi were above any other variations I have had in the past. My biggest complaint is I did not get more macaroons in the take home dessert. The service was friendly and interactive and made you feel right at home. Will definitely come back assuming I can get reservations again.

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What an effort and such delicious food. The attention to detail, beauty of the dishes and feast of delights was unforgettable. The staff knew and explained the dishes with precision and warmth, the atmosphere was authentic and down to earth and the family run feel adds to the charm. Highly recommend.

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My husband and I finally made it here after years of waiting period during pandemic times and simply, just trying to get reservations here. We enjoyed every single dish; it was too beautiful to eat. Loved their service, professionalism, menu, atmosphere, etc. I'm so inspired!

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