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n/naka

Los Angeles

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3 total

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555 total

About the restaurant

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Upscale choice for Japanese fare. Upscale Japanese tasting menus prepared by chef Niki Nakayama & served in a modern setting.

Address:

3455 Overland Ave, Los Angeles, CA 90034, USA

Phone:

(310) 836-6252

Hours:

  • Mon: 05:30 PM - 09:00 PM
  • Tue: 05:30 PM - 09:00 PM
  • Wed: 05:30 PM - 09:00 PM
  • Thu: 05:30 PM - 09:00 PM

Reviews

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Eater image

1 year ago

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Niki Nakayama’s phenomenal California-Japanese kaiseki might possibly be the single most impressive restaurant to visit in Los Angeles. It was no surprise to see the restaurant earn two stars in the Michelin Guide’s return to LA. The hidden-in-plain-sight building in Palms hosts one of the city’s loveliest dining rooms, with fantastic wine pairings and pristine seafood prepared with a master’s touch. Reservations required, often weeks or even months in advance, though there are certainly last minute seatings at odd hours available.

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Michelin Guide image

1 year ago

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⭐⭐ | Los Angeles-born chef, Niki Nakayama, is a proud pioneer in the modern kaiseki tradition, yet she’s humble enough to remain a constant in her dining room, checking in on each guest to ensure their every comfort. In this way, the much-lauded restaurant feels utterly personal, as though for this moment in time, you are the only diner that matters. Set in an attractive and neutral-toned dining room, the space holds a devoted, almost cult-like reverence. It makes sense: guests don’t want to miss a morsel of Chef Nakayama’s genius. Her clever creations are delightfully unbound by Japanese tradition; instead, she rather inventively works within the spirit of it. A nightly tasting menu might begin with a small glass of apple sake, followed by pristine scallop tartare coupled with sanbaizu gelée, carrot purée, toasted sunflower seeds and crispy carrot chips. From there, tiny yet exquisite dishes pour forth, including simply grilled branzino paired with rich Santa Barbara sea urchin, shiitake mushrooms and ponzu; or a tender lobster dumpling with king crab bobbing in dashi. Al dente spaghettini with abalone slices, pickled cod roe and black truffle is a personification of the chef's unique style.

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