The late spring/early summer menu at n/naka shows the extreme refinement of proper kaiseki, J.L. says. Kaiseki is a Japanese seasonal tasting menu, and Chef Niki Nakayama mixes up traditional Japanese cooking with a bit of modern flair, for a whimsical, surprising, and utterly pleasing journey. Some of the highlights on the current menu: spicy lobster tamale, blue crab squash blossom tempura, and Wagyu beef sukiyaki with soft-poached egg and black truffles.
Discuss: n/naka: A Pictorial Essay
Photograph of n/naka’s snow crab sunomono by J.L.