n/naka

World-class, seasonal/daily omakase from one of the world’s only female (and now famous) sushi and Japanese Kaiseki chefs (who learned from Takao Izumida, who learned from Matsihisa), sometimes sourced directly from chef Niki Nakayama’s organic garden. For the uninitiated: Kaiseki is the ancient meal format rooted in Buddhism, with courses varying in texture, consistency, and taste (soft to crispy, light to heavy, etc.). Think abalone pasta with truffles, radish and pickled cod rod, or blue crab zucchini blossoms (fried), and sushi.

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