$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.

Website: http://n-naka.com/

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)