n/naka Los Angeles - Buy Reservations

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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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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