n/naka

Set in an attractive and neutral-toned dining room, the space holds a devoted reverence. It makes sense: guests don’t want to miss a morsel of Chef Niki Nakayama’s genius. Her clever creations are delightfully unbound by Japanese tradition; instead, she works within the spirit of it.
A nightly tasting menu might begin with a small glass of apple sake, followed by scallop tartare  with sanbaizu gelée, carrot purée, toasted sunflower seeds and crispy carrot chips. From there, tiny yet exquisite dishes pour forth, including grilled branzino with rich Santa Barbara sea urchin, shiitake mushrooms and ponzu; or a lobster dumpling with king crab bobbing in dashi. Al dente spaghettini with abalone slices, pickled cod roe and black truffle personifies her unique style.