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WSJ on Niki Nakayama of n/naka


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WSJ on Niki Nakayama of n/naka

ipsedixit | Aug 8, 2014 07:03 PM



Chef Niki Nakayama crafts 13-course tasting menus that feature exquisite, meticulously plated food, such as blue crab–stuffed zucchini blossoms accompanied by a quenelle of curry salt–dusted carrot sorbet, a dollop of mirin-soy–rice vinegar jelly on the side and a purple nasturtium perched on top. Yet Nakayama, 40, makes a conscious choice to remain behind a partition, simply because she's had trouble with customers noticing the obvious—that she's a woman.


"People should just come in, focus on the food, and then, after they've had their experience and decided what they think, I can go out and say hi," Nakayama says.

Read it all here:

Lloy's Nakayama Nursery
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