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)
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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