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Restaurants & Bars 10

n/naka: A Pictorial Essay

J.L. | Jul 11, 201201:17 AM

Verdict: The late spring / early summer menu at n/naka clearly shows the extreme refinement which diners have come to expect from a proper Japanese kaiseki (set meal). Chef Niki Nakayama infuses her usual modern flairs on this very traditional type of cuisine, resulting in a terrific meal that is whimsical and surprising, yet above all pleasing to the palate.


- Zensai Quartet: Lobster Spicy Tamale, Tasmanian Sea Trout in Miso, Blue Crab Squash Blossom Tempura, Asparagus Tofu Halibut Roe Dashi

- Agemono: Pompano Fried With Baby Bell Peppers Dashi Vinegar Sauce

- Shiizakana: Manila Clam Vongole

- Niku: American Wagyu Beef Sukiyaki, Soft Poached Egg, Black Truffles

- Sunomono: Snow Crab & Sesame Vinegar, Kumquat, Cucumber

- Dessert: Kabocha Cheesecake

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