$225 SPECIAL YEAR END KAISEKI DINNER (OSHIGATSU) AT N/NAKA


n/naka
OSHOGATSU 2016

For December 30th and New Year’s Eve, n/naka is offering a special 13-Course New Year’s Kaiseki Dinner priced at $225 plus tax and gratuity.  It was another amazing meal that, as usual, was plated so beautifully.


SOKI ZUKE – Oak smoked onsen tamago, kabu puree, ikura, chives

ZENSAI (Seasonal Ingredients Presented as an Appetizer) – Blue shrimp, foie gras mousse, namasu, crab uni nikogori, kamaboko, ginko nuts, ponzu 



MODERN ZUKURI (Modern interpretation of sashimi) – Red snapper, konbu, orange curd, kishu, Mandarin ponzu (you squeeze the juice from the Mandarin orange in the lower right over the dish of ponzu sauce it sits on), plum puree.


OWAN – Ozouni with mochi, Japanese wild mushrooms (shitake, enoki, shimeji)


OTSUKURI (Traditional Sashimi) – Toro, buri, Santa Barbara spiny lobster, purple yam, daikon, wasabi


MUSHIMONO (Steamed Dish) – Black cod, purple yam, gobo


AGEMONO (Fried Dish) – Abalone (on a stick), shirako (cod sperm sack wrapped in shiso leaves), renkon (lotus root), 3 salts (Himalyan, matcha, Okinawa)


SHIIZAKANA (Not Bound by Tradition, The Chef’s Choice Dish) – Uni, Alba white truffle, house made pasta, kizami, nori

NIKU (Meat Dish) – Miyazaki A5 wagyu beef, gold egg and beets sauces, black garlic, black sea salt

SUNOMONO (Vinaigrette Dish) – Kumamoto oyster, creme fraiche, caviar, yuzu omoi sake


SHOJUKI (Rice Dish) – Chirashi (toro, tuna, yellowtail, shrimp, Hokkaido scallop, uni, tamago, ginger, unagi (eel), ikura (salmon roe), marinated sushi rice)

DESSERT (Mizumono) – Lemon pine sorbet, matcha tea
DESSERT – Palate cleanser (tea)

DESSERT – Green tea baked Alaska, red bean ice cream, yuzu curd, kuromame

PARTING GIFTS – Copy of tonight’s menu, and a box of housemade mochi)



TONIGHT’S, AND NEW YEAR’S EVE MENU

 Me with Chef Niki Nakayama


n/naka storefront 

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13-Course Modern Kaiseki Dinner at n/naka – Summer Kaiseki Menu, August 5, 2016

Kaiseki: This traditional Japanese culinary art form reflects the ever-changing rhythms of the earth by taking the freshest seasonal ingredients and presenting them in their most natural states.

And Chef Niki Nakayma (perhaps the only female kaiseki chef in the world?) delivered another stunningly beautiful modern kaiseki dinner. Truly food as art, and truly delicious. A pleasure for all of your senses.

13-Courses, $185.00 (tax and gratuity not included)
Wine and Sake pairing available.
Saki Zuke
(A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)       

CONCH, CAVIAR
(One of our diners does not like cilantro, so this was the dish that replaced the Shrimp Toast, Avocado Soup, which used cilantro oil)
Saki Zuke
(A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)       
SHRIMP TOAST, AVOCADO SOUP
Zensai
 (SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER)
 GRILLED NASU AND SHISHITO  WITH MISO, TAMAGO DOFU WITH SNOW CRAB
LOCAL WHITE FISH CEVICHE, GRILLED BLANZINO , JUNSAI
Modern Zukuri
(MODERN INTERPRETATION OF SASHIMI)
AMAEBI SWEET SHRIMP, CHIVE OIL, NORI SOY SAUCE
Owan “Still Water”
LOBSTER SHINJO, FENNEL, MOMOTARO  TOMATO SOUP
Otsukuri
(TRADITIONAL SASHIMI)
 SEASONAL FISH
Mushimono
(STEAMED DISH)
   TEMPURA SOFT SHELL CRAB, KABOCHA PUREE, BELLPEPPER VINAIGRETTE
Nimono
(POUCHED DISH)
LOCAL BLACK COD AND MUSSEL, LEMON BASIL FOAM, BELL PEPPER SAUCE
Shiizakana
(NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)
SPAGHETTINI WITH ABALONE, PICKLED COD ROE, TRUFFLES
Niku
(MEAT COURSE)
JAPAN MIYAZAKIWAGYU BEEF A5, FOIE GRAS, HOUBA MISO
Shokuji/ Sushi
SEASONAL FISH
MISO SOUP
Sunomono
KUMAMOTO OYSTER
YUZU OMOI, KYOTO
YUZU OMOI, KYOTO
Bright sweet citrus flavor, so delicious that one can easily finish this entire bottle as an accompaniment to this dinner
Shokuji/ Sushi
SEASONAL FISH
MISO SOUP
BONUS COURSE – HAND ROLL
Dessert
WATERMELON GRANITAS, MATCHA TEA
Dessert 
PISTACHIO CANNOLI, PISTACHIO ICE CREAM ,PLUM SAUCE
AND MATCHA CARAMEL SAUCE
AFTER DINNER TRUFFLES