$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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DINNER AT THE RESTAURANT IN THE NOMAD HOTEL, New York, NY, May 19, 2014

One of my foodie friendS, who was a chef in New Orleans, recommended that I dine at the restaurant inside The NoMad Hotel, where her niece works as the event coordinator, and the executive chef once worked at Eleven Madison Park. So, I took her suggestion and had dinner here with a friend, who had recently moved back to the Big Apple.

The place as an interesting throw back in time, with a great speakeasy at the very back, manned by a couple very talented and eye-catching bartenders. 

For the quality of the food and service for the price, it was quite a bargain; and yes, I just had to indulge in the foie gras, and it was excellent. Very smooth and creamy.  The skin of the chicken was nice and crispy, while the breast meat had the wonderful flavor from the foie gras that was rubbed all over it before the roasting process.

The service here was impeccable as an army of staffers made sure that your dining experience was enjoyed at its fullest.  They certainly know how to make you feel special and well taken care of.

  

Radishes – Butter dipped with fleur de sel 

Tagliolini – with clams, garlic and meyer lemon

Foie Gras – Terrine with aspargus and perigord truffles, with a toasted brioche. Heavenly

Roast Chicken for Two – Foie Gras, Black Truffle & Brioche (shaved truffles and brioche crumbs combined with foie and then rubbed all over the chicken, under the skin before roasting. 

Roast Chicken Breast served with white asparagus and nettles.

Roast Chicken (dark meat) with soft-poached egg. Delish as well!

Milk Chocolate Ganache with chocolate fondant and malt ice cream.