n/naka

Wrapped in neutral tones, this serenely understated room offers one of LA’s most warm and graceful dining experiences. Chef Niki Nakayama presents her interpretation of a modern Kaiseki meal, drawing upon Japanese tradition while at the same time following her own path, offering an intricate procession of seasonally inspired courses that show a uniquely Californian influence. The menu begins with a sip of house-infused sake and small bites, winding through delicate aromatic broths, sashimi courses and heartier fare like grilled fish accented with sansho pepper. The only dish to never leave the menu, an artful twirl of al dente spaghetti dressed with tender abalone, pickled cod roe and black truffle, exemplifies Chef Nakayama’s unconventional approach.

Intimate, 26-seat dining room

• N/naka operates with only 26 seats, enabling meticulously timed courses and highly attentive service.

Discreet, home-like entrance and serene interior

• The restaurant sits in an unassuming Palms location with no exterior sign; you’re greeted by name at the door and escorted in after checking IDs; the space features a zen garden and minimalist, ryokan-inspired design.

Michelin status history and the fixed Modern Kaiseki format

• It held two Michelin Stars from 2019 through 2023, then earned one Star in 2024; the Modern Kaiseki is a 13-course fixed menu (about $365 as of Jan 2025) with a $195 wine/sake pairing; there is no separate vegetarian tasting menu.

Signature Ingredients

• A5 Wagyu beef (Matsuzaka/Miyazaki lineage): The Niku course centers on Japan Matsuzaka A5 Wagyu beef, celebrated for its exquisite marbling, tenderness, and umami. This premium beef is a defining hallmark of n/naka’s modern kaiseki, showcased in intimate preparations that respect the meat’s texture and natural sweetness while pairing with seasonal accents.
• Abalone: A persistent highlight in n/naka’s repertoire, notably featured in Shiizakana as well as in pasta variations (abalone pasta). Abalone brings a luxurious sea-sweet depth and a chewy, refined texture that the chef integrates with delicate seasonings, truffle, and citrus accretions to create balance against subtle broths and sauces.
• Sea urchin (Uni): Santa Barbara Uni appears in Zensai, reflecting the restaurant’s California-Japanese sourcing philosophy. Uni provides a creamy, briny sweetness that pairs with oyster bites and other seafood components, acting as a signature with its distinct oceanic richness.
• Matsutake mushrooms: Matsutake mushrooms anchor the Owan course, offering a prized autumn aroma and earthy depth. Their fleeting seasonality and powerful fragrance are emblematic of kaiseki’s emphasis on elevated, fragrant ingredients.
• Kinmedai (Golden Eye Snapper): Kinmedai is featured in Mushimono, contributing delicate flesh and a refined seafood sweetness. Its inclusion underscores the restaurant’s use of premium, pristine fish prepared to highlight texture and subtle sweetness.
• Snow crab and Blue crab (crab meats): Crab plays across courses (snow crab in soups, blue crab in other preparations and rolls) to deliver luxurious sweetness and mineral-bright nuances. The crab repertoire showcases California-Nippon coastal produce, integrated to enhance the seafood-forward tasting menu.
• Hokkaido scallop (Hotate): Scallop from Hokkaido appears in modern kaiseki courses, often paired with jicama, turnip, and delicate sauces. Its pristine sweetness, tender texture, and ability to carry subtle acidity and citrus notes make it a signature texture and flavor anchor.
• Truffle (seasonal): Truffle surfaces in select Shiizakana dishes (e.g., spaghetti with abalone, mentaiko, and kaiware), infusing a luxurious aroma and depth that elevates seafood and pasta components without overpowering the dish. The use of truffle signals the restaurant’s emphasis on high-impact aromatics from seasonal ingredients.
• Blue crab hand roll and other crab-led preparations: Recurring appearances of blue crab highlight the restaurant’s inventive, textural interplay within a kaiseki framework, offering sweet crab meat contrasted with crisp textures and subtle condiments.
• Oysters (Washington State Shigoku) and complementary seafood pairings (with Uni): Oysters paired with uni illustrate n/naka’s practice of combining pristine seafood from varied sources to create layered oceanic profiles, balancing brine, creaminess, and mineral notes across courses.

Tasting Menu Options (USD)

• Modern Kaiseki – 13 Course: $165 per person

  • Optional Pairing: $85

• Vegetarian Tasting – 13 Course: $150 per person

  • Optional Wine Pairing: $85

Signature Dishes (included in tasting menus)

• Wagyu Beef (Niku): Japanese Matsuzaka A5 rib eye on ishiyaki rock
• Black Cod Miso: Marinated cod with caramelized miso glaze
• Shiizakana: Chef's signature dish – spaghettini with shaved black abalone, pickled cod roe, Italian summer truffles, garlic, ponzu, daikon radish sprouts
• Otsukuri: Traditional sashimi – toro, tai, shima aji
• Niku: Japanese Matsuzaka A5 wagyu beef
• Mizumono: Dessert assortment – kabocha cheesecake, seasonal fruit, black sesame crème brûlée; Muscat de Beaumes de Venise pairing

Note: Prices listed are per-person tasting menu prices; individual dish prices are not listed separately on the menu.