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N/Naka

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3455 S. Overland Ave. Los Angeles, CA 90034

310-836-6252 

http://www.n-naka.com  

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3455 S. Overland Ave. Los Angeles CA 90034

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  • Japanese
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Chef's Tasting
 
Sakizuke
a pairing of something common and something unique cauliflower tofu, marinated salmon roe, uni butter, micro greens graham beck sparkling, south africa
 
Zensai
main seasonal ingredient presented as an appetizer maryland soft shell crab, avocado sphere, avocado rice, roasted red bell sorbet 2009 — erbaluce di caluso, favar, piedmont, italy
 
Modern Zukuri
modern interpretation of sashimi smoked japan bonito, maui onions, black prince tomatoes, balsamic reduction 2008 — brooks riesling, williamette valley, oregon
 
Otsukuri
traditional sashimi shima aji, sea bream, tasmanian trout, santa barbara sweet shrimp sake-kimura junmai daiginjo, akita, japan
 
Mushimono
steamed dish pacific lobster “shinjo” mousseline, chef’ s garden momotaro tomato, dashi broth 2010 — lavendar ridge, grenache rose sierra madre, foothills
 
Shiizakana
not bound by tradition, the chef’s choice dish to be paired with wine abalone, pickled cod roe spaghetti, abalone liver and truffle sauce 2009 — elke chardonnay, anderson valley
 
Niku
meat course grilled washyugyu en sous vide and vegetables 2009 — evening land vineyards blue label pinot noir, eola amity hills, oregon
 
Shokuji
rice dish - sushi sea bream, o-toro, shima aji, hamachi, live scallops, uni sake- shichida, sago japan
 
Miso Soup
 
Mizumono
seasonal desert black sesame creme brulee, popcorn ice cream & cornbread, seasonal fruits 2008 maldonado late harvest sauvignon blanc, semillon
Modern Kaiseki
 
Sakizuke
a pairing of something common and something unique cauliflower tofu, marinated salmon roe, uni butter, micro greens graham beck sparkling, south africa
 
Zensai
main seasonal ingredient presented as an appetizer maryland soft shell crab, seared bluefin toro, scallop “dynamite", avocado rice 2008 — brooks riesling, williamette valley, oregon
 
Modern Zukuri
modern interpretation of sashimi tuna and escolar checkers, ponzu reduction, italian black truffles 2009 — erbaluce di caluso, favar, piedmont, italy
 
Owan
still water lobster “shinjo” mousseline, chef’s garden momotaro tomato broth 2010 — shesbro roussanne, carmel valley, ca
 
Otsukuri
traditional sashimi otoro, shima aji , sea bream, santa barbara sweet shrimp, kumamoto oyster with uni sake-kimura junmai daiginjo, akita, japan
 
Yakimono One
grilled dish japan sazae butter yaki with maitake mushrooms rw draft sake, suehiro syuzo, aizu japan
 
Yakimono Two
grilled dish foie gras with eggplant, miso balsamic, shiitake mushroom 2007 — slumberger gewurstraminer prince abbes
 
Shiizakana
not bound by tradition, the chef’s choice dish to be paired with wine spaghetti with abalone, truffles, pickled cod roe, abalone liver sauce 2009 — elke chardonnay, anderson valley
 
Niku
meat dish snake river farms kobe beef kushiyaki skewers, baby corn 2009 — evening land vineyards blue label pinot noir, eola amity hills, oregon
 
Sunomono
vinigared saladhalibut fin ceviche yuzu omoi, yuzu blend sake
 
Shokuji One
rice dish - sushi jeju island hirame, o-toro, shima aji, live scallops, yellow tail belly sake - shichida, sago japan
 
Shokuji Two
rice dish - sushi smoked bonito, uni shinkomaki, sea trout and roe chazuke sake - shichida, sago japan
 
Mizumono
- shichida, sago japan mizumono seasonal desert black sesame creme brulee, popcorn ice cream & cornbread, seasonal fruits 2008 — maldonado late harvest sauvignon blanc, semillon some items may vary based on availability
Vegetarian
 
Sakizuke
a pairing of something common and something unique cauliflower tofu with truffles graham beck sparkling, south africa
 
Zensai
main seasonal ingredient presented as an appetizer chilled chef’s garden kabocha soup, braised wakame seaweed, shiso tempura with tofu 2009 — erbaluce di caluso, favar, piedmont, italy
 
Modern Zukuri
modern interpretation of sashimi compressed watermelon, cucumbers, baby yellow squash, yuzu kimchee air 2008 — brooks riesling, williamette valley, oregon
 
Otsukuri
sashimi arrowroot konyaku, whith konyaku, spinach, kabocha, baby taro, ripini, carrots sake-kimura junmai daiginjo, akita, japan
 
Owan
still water potatoe “shinjo”, chef’s garden momotaro tomato broth 2010-shesbro roussanne, carmel valley, ca
 
Shiizakana
not bound by tradition, the chef’s choice dish to be paired with wine spaghetti wild mushrooms, truffles 2009 — elke chardonnay, anderson valley
 
Yakimono
grilled dish lotus root mochi, spinach teppanyaki rw draft sake, suehiro syuzo, aizu japan
 
Shokuji One
rice dish - sushi sushi-eggplant & shiso, grilled konyaku, shiitake, avocado sake- shichida, sago japan
 
Shokuji Two
rice dish - sushi cucumber and plum, maitake roll, ocha zuke with wasabi nori sake- shichida, sago japan
 
Mizumono
seasonal desert black sesame crÈme brulee, popcorn ice cream & cornbread, seasonal fruits 2008 maldonado late harvest sauvignon blanc, semillon

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