Two years ago my husband and I lived in LA for six months. We were excited because after watching the Chef's Table episode about Chef Niki Nakayama we said we have to eat here. Snagging a reservation took some time but was worth the effort. Our meal was an incredible experience--the service, the way each course was presented in such beautiful dishware--the meal was a well-planned journey and one of the best dining experiences we've had. We dined here again in January and it's taken me some time to process this experience and put it in words. The dining room interior has been remodeled since our last visit. The atmosphere helps you focus on being present, being in the moment, being still when each course comes. With excited anticipation you take the lid off of the soup bowl or the staff unveils a dish, so your focus is seeing, smelling, feeling, tasting and enjoying the first bite and all the flavors in the dish before you. What a fun experience! Chef Niki is so creative, thoughtful, deliberate in how she plans her guests' meals. We enjoyed meeting her at the end of our meal and having the opportunity to thank her for the care and attention she gives to all. We look forward to coming here again when we're able to get to L.A. read more

Best dining experience I have ever had! Never felt more blown away by the food, service and kindness of the head chef at a Michelin starred restaurant. My husband has been talking about wanting to try n/naka since I first met him 6 years ago and his past birthday was the first time we were able to get reservations. From even before you walk in the door, you are treated with such personable service - with a short form you fill out with your details and text confirming your allergy details, to your meal itself, which is in a realm of its own, to the Polaroid/Instax picture they take of your party at the end of the meal, to Chef Niki personally thanking every table and wishing my starstruck husband a happy birthday to receiving a handwritten note in the mail a few weeks later from Chef Niki wishing my husband a happy birthday and thanking us for celebrating with them. We have been lucky enough to dine at 1,2 & 3 Star Michelin restaurants around the world and none ever felt close to this level of service. On to the food - while I can't describe every dish because my memory does not serve me, I remember each bite was absolutely delicious. Most of the time in multi-course meals, there's one or two dishes that make me scratch my head and wonder if my palate is just basic and unrefined if I don't enjoy it, but I didn't feel that in any way here. I enjoyed every single course and walked away satisfied and wanting to return to n/naka for the next season's course. read more

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Dining at n/naka feels like stepping into a world where every detail is cared for, but nothing is pretentious. It's refined without trying too hard, and that's what makes it special. The kaiseki experience is thoughtful from start to finish, each course arrives looking like art, yet the flavors are comforting, balanced, and never overly fussy. You can really feel the intention behind every element on the plate. The pacing is calm and unhurried, and the staff makes you feel genuinely welcome. They're knowledgeable in a way that feels friendly rather than formal, and you can tell they're proud of what they're serving. What stood out most to me was how the entire meal flowed, one beautiful bite after another, building in flavor and texture, but staying true to that understated elegance n/naka is known for. It's the kind of dining experience that stays with you, not just because the food is incredible, but because it feels sincere. If you want a meal that's both unforgettable and grounded, n/naka definitely delivers. read more

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This post-COVID review focuses on the inside and staff of N/Naka. The wait staff are consistent and provide details of the thoughts in preparation. The entire menu reflects 15 years in operation and respective Michelin stars early in its establishment. At first, I thought I would still be hungry, but the tastes, quality and presentation really added to my dining experience, which was wonderful. I was celebrating an early Mother's Day on this occasion and appreciated the artful creations from each dish. My favorite was the steak, which has the rich taste of a quality A5 beef, which melts in your mouth. Next was the quality of the fish served, which each having its own story to be told. If ever you have the desire to dine here, be sure to make your reservation on Sundays a few weeks before your celebration. read more

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n/naka is a restaurant that needs no introduction. It remains at the top of many lists--some being "Best Japanese" and "LA Staples," while others are "Must-Visit California Restaurants" and "Memorable Places to Go to Forget." I am one of the people who watched Chef's Table in its early days, which was also in my early days of being interested in food as an art form. I had enjoyed watching Chef Niki Nakayama talk about n/naka and her cooking philosophy, but at that time, I didn't really know what it meant to put in the level of work and dedication she and her partner Carole Iida have put into n/naka. I thought, "This food looks beautiful," and "I hope I get to go here someday," but not much more beyond that at the time (I was living in San Jose, didn't ever think I'd live in LA). As time went on, I began to understand what must go into establishments like n/naka. It had been ten years and hundreds of restaurants since I'd seen the Chef's Table episode, and n/naka was still a place I knew I would feel honored to be able to experience. My partner and I were preparing for our upcoming Japan trip, and I proposed we maybe try to snag a reservation here as a close to our 30th birthdays celebration. I had to try three times, but I finally got a spot in June this year. At the time, I had no idea how truly special and exceptional this night would be. So we made LA weekend plans around this dinner, a couple weeks after returning from Japan. It had been a wonderful trip overall, with plenty of delicious food, and not only did we get to celebrate turning 30 there, my partner also proposed to me at the top of a mountain. It was really an unforgettable experience. We were still on a high from it when we came to n/naka. Despite still clinging to the memories of all the fresh food we tried in Japan, we were still wowed by how good this food was. Their kaiseki-style tasting menu is a delightful blend of Japanese and Californian, and even without the surprises that they slipped in here and there for our combined birthday dinner, we were feeling pleasantly full from the amount of food. The lighting was smooth, the ambiance was relaxing, the pacing was perfect, every person we interacted with was so professional and personable, our sake paired extremely well with every dish we were served, the presentation was stellar, and everything was prepared impeccably well and tasted delicious. Delicate and bold at the same time. The highlight of the night was when Chef Nakayama came out to our table to thank us for dining at n/naka. She had brought up several topics we had discussed with different employees throughout the night, and wished us happy birthdays and congratulated us on our engagement. As our dinner continued, we saw her go to every table around us throughout the evening. It seems that this is a popular place both for people to celebrate huge milestones in their lives, as well as for regulars to have a weekend dinner. A final and lovely touch was the parting gifts they give their guests. A poppyseed pastry, a bag of tea, and a thoughtful, handwritten thank you card. I can't recommend a visit to n/naka enough! We left feeling so complete. Such a wholly remarkable experience. It is definitely worth a visit if you are in LA. read more

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Loved the experience! Each plate was so well presented and so delicious. The decor of the restaurant was so calming. The servers were very knowledgeable and made the experience so enjoyable. read more

Probably the best meal I've ever had in my life! Definitely in the top three. We went to celebrate my son getting into a masters program for grad school and to celebrate his 21st birthday. At $400 pp I felt we needed some reason, haha. It was a special menu to celebrate n/naka's 15th anniversary. The food was exquisite. My favorite was probably the spring ocean trout in a miso brown butter snow. They gave us a special dessert with a birthday candle. And then after the meal Chef Niki came out to say happy birthday to my son. It was a very special meal and I look for forward to my next excuse to go back! read more

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I've been trying to get into n/naka on every visit I've made to LA for the last 10 years. So it was gratifying to finally be able to snag a reservation this time. The restaurant did not disappoint. It is clearly one of the best in Los Angeles. Everything from the vibe to the quality of the food to the friendliness of the servers was exceptional. With a meal this wonderful, it's difficult to name a favorite course, but I would have to say that the pasta dish surprisingly was right up there with the very best that I've had. Of course, the fish quality, the sushi, the sashimi were all also wonderful. The other thing that sticks in my memory was the quality of all of the soups from the first little taste during the amuse-bouche to the final course. Each one brought a complexity that you rarely find in a supposedly simple bowl of soup. If you can get into n/naka, I highly recommend it. read more

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Kaiseki style dining experience with fresh, high quality ingredients sourced mostly across Japan and California. Probably one of the more famous LA fine dining destinations for almost fifteen years now. The service from the greeter to the servers was wonderful. Definitely expected at a spot like this and they delivered. The vibe was intimate and elegant and the renovated space was simple, yet beautiful. Think darker wood and grey stone tones. Towards the end of the meal, Chef Niki Nakayama came out and greeted us as well! Truly a wonderful and memorable meal! With my socio-economic background, this place for me is definitely one of those 'special occasions/treat yourself' type places. Which despite me living within walking distance for years, kept me from going sooner. I was either waiting for a good time to attempt to go, but then came the notoriously hard reservations. Luckily, I never attempted to make a reservation myself, so I was able to bypass the frustration many others go through. I was very fortunate in how I got to experience this place. A buddy of mine hit me up out of the blue and told me that someone from their party had to drop out so they had a extra spot. It so happened I ate a lot of PB&J sandwiches that month so my budget could absorb the cost. I didn't have a special occasion to celebrate, but decided to take the plunge because this would be the easiest reservation to get here and I get to experience it with a small group. Was it expensive? Definitely. Was it worth it for me? Most definitely. As of early 7/2025 the cost of the menu was $365 with the wine/sake pairing being $195 I've been told that the menu changes up often, so here's what I had on my visit (I opted for the wine/sake pairing): Sakizuke - candy cap mushroom, caviar, roasted shiitake, carrot cream, kurozu Zensai - homemade steamed tofu, ume somen, watermelon raindrop, wagyu tsukune, totate kakiage, opo squash, burrata tartlet Modern Zukuri - scallop, dill, tomato, myoga, goma tosazu Owan - hamo, opo squash, yuzu Otsukuri - traditional sashimi Yakimono - tachiuo, baby cucumber, bainiku ponzu Mushimono - kinmedai, artichoke manju Shiizakana - spaghetti, abalone, mentaiko, truffle, kaiware Niku - A5 wagyu, green garlic, black garlic tomatillo Sunomono - watermelon, aka tosaka, wakamomo, junsai Shokuji - nigiri Mizumono - melon sorbet, sansho WINE/SAKE pairings - Nanbu Bijin - sparkling sake (dry, delicious, and a great pairing with seafood or pretty much anything we had) Le Chene Marchand - sauvignon blanc Ohmine "3grain Summer's Arrival" Matsunotsukasa "Azolla 50" Junmai Daiginjo Gruner Veltliner "Ried Stein" 1oTW Izumibashi 'Rakufumai' Junmai Daiginjo Cabernet Sauvignon "China Blue Vineyard" "Catskills" Junmai Daiginjo Riesling "Morstein" Spatlese read more

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The service here is phenomenal and is truly one of those things to experience at least once in your life. I was fortunate to have dined here at least twice. Don't let those portions fool you--you'll need space for each dish. I appreciate Chef Niki's attention to detail and artistry. At the end of the night, she stepped out to talk to us and included certain details that she learned about us during our dining experience. read more

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I don't know if it's because of the female chef, but every dish seemed so delicate and made with such care. One tomato soup that left a particularly deep impression was... read more

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Simply amazing. n/naka was everything I had hoped it would be, plus more: the dishes were masterfully crafted, the bites and flavors were absolutely perfect, and the service was as good as it gets. Devin, our server, was extremely attentive and fun to talk to through the 3 hour service. Niki personally went to each table to say thank you and our night ended with a Polaroid photo to take home! read more

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I wondered if this place would be overhyped after having seen it featured on Chef's Table nearly a decade ago. It absolutely lived up to the hype. The service, attention to detail, and care is apparent from the moment you book a reservation. They followed up with us a few times to go over dietary restrictions and the day of, we were greeted with the most personable crew. The restaurant itself is minimalist and discreet - you'd easily miss it driving by. And I think in many ways it speaks to how underrated Chef Niki's vision for her work is. The ambiance really makes room for the stunning dishes she and her team make. The playfulness, creativity, and honoring of ingredients is so wonderfully done. She never repeats a dish - that must be maddening! And we went for their 15th anniversary where she brought back old dishes reimagined...we were blown away. She came out to say hi to each table and was so humble and thoughtful...uncharacteristic of so many chefs of this caliber of genius. Worth it. read more

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This is a long over due review. I wish yelp would just let me post reviews with images only. It is probably my 6th or 7th times at n/naka. And they are still my Top 3 restaurants in LA ever since the first time I went. Consistency matters, and Chef Niki does it EVERYTIME!!! I will let the images speaks for itself! read more

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It has been 3 years since our last visit and unbelievably, I loved our meal even more! The staff were so friendly and made us all feel so comfortable throughout the evening. It was easy to see how much thought and effort went into each course of this amazing meal! So many favorite dishes from the Bafun Uni Joyu to the A5 Miyazaki Wagyu Sukiyaki. YAKIMONO with Live Scallop, Broccoli, Shiitake, in a Brown Butter Ponzu was delicious! A big thank you to chef and the entire n/naka staff for making my birthday meal so special. read more

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We have been wanting to come to N/Naka for the past 10 years. Finally we made it in January 2026! This is the best dining experience we have ever had. The restaurant ambience is very cozy and comfortable, the decor is minimalistic and Zen. Our server John was very attentive and friendly. The food at N/Naka was superb! The appetizer plater was packed with delicious little dishes, everyone of them was so elegantly tasty. The black cod fish grilled in pine needles was so delicately tender, juicy and tasted like from another world. The sea urchins from Santa Barbara tasted so fresh and sweet, the fatty tuna melted in our mouth. The pasta with Mentaiko and black truffle tasted heavenly, the flavor just exploded in the mouth. In addition to the nigiri sushi sets, The chef also gave each customer a hand rolled blue crab sushi roll - so good! At end of the meal, Chef Niki Nakayama actually came over and greeted us. We felt so privileged to meet her in person. Chef Niki Nakayama was so graceful and warm and let us take a picture with her. Our entire dining experience was so wonderful and memorable that we kept thinking and talking about it even after we left LA. Comparing to the other one star Michelin restaurants that we had been to, we totally believe that N/Naka deserve Two Michelin stars! There are NO doubts about it. We can't wait to go back to N/Naka again! read more

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We recently had an opportunity to return for a second time to n/naka for another incredible experience! Absolutely loved the new look of the restaurant after the renovation. It truly feels as though you have been transported to another place entirely. The service staff were wonderful and I did also notice improvements from my first visit there as far as service flow. The food was of course impeccable and the attention to detail was incredible even going so far as to plate my dishes in the opposite order of everyone else's because I'm left handed so the the dish's description would make sense for me too! I truly believe that this restaurant will not only reclaim its second star but also has a legitimate chance to make it all the way to the coveted three star rating. Thank you to Chef Nakayama and all the wonderful staff at n/naka for another perfect experience! read more

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Truly an experience; n/naka delivers a fantastic Japanese kaiseki course with modern LA-influence. With more than a decade of notoriety, they are still at the top of everyone's hype list. With a recent interior refresh, this place brings a contemporary and genuine intimacy to your dining experience. Fantastic service coupled with mind-blowing execution, it's no wonder they haven't fallen out of favor. I don't think the food needs to be described in detail, as the menu changes a few times a year depending on seasonal ingredients, but I will say everything was beautiful, tasty, you can tell how much care goes into each dish. Chef Niki is a sweetheart and came to greet us afterward. She's so very down-to-earth and it was so lovely to meet her after seeing her on so many features. read more

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Was very fortunate that a friend managed to get a table for two on her actual birthday. The service is impeccable and the renovated restaurant has a very simple and modern yet warm atmosphere. The food lives up to all of the accolades. The one dish that stays on the menu, the spaghetti was indeed one of the best bites I've ever had. As was the a5 wagyu with seasonal vegetables. Definitely a special occasion dining experience that isn't easily forgotten. read more

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given n/naka's incredible feature on chef's table, michelin star record, stellar reviews, steeeeeeeep pricing, and notoriously difficult-to-book process, my parter and i had our expectations set rather high. yet, n/naka exceeded those expectations. in fact, we agreed that this three-hour multi-course dinner is easily a contender for the BEST DINING EXPERIENCE we ever enjoyed. FOOD & BEVERAGE every dish was a delight. i appreciated how chef nakayama really focused on the seasonality of ingredients because every component of every dish was fresh and pronounced in its flavor!!! the play on temperatures and textures was a wonderful element as well. while all dishes on the menu were subject to change with the seasons, the shiizakana/"chef's choice" remained a constant for 14 consecutive years. chef nakayama's signature is spaghetti elevated with abalone, mentaiko (cod roe), truffle, and kaiware. this radical addition to an otherwise fairly traditional kaiseki menu was incredibly clever. it was rich and decadent thanks to the creaminess and savoriness of the mentaiko. the abalone imitated the texture of mushroom, while the black truffle lent it its actual taste. other memorable dishes include the yakimono (live scallop, snap peas, brown butter ponzu) and niku (A5 miyazaki wagyu, green garlic, black garlic tomatillo). the 12 items on the dinner menu (and 3 compliments from the chef) were a feast for the stomach AND the eyes. everything was gorgeously plated. the plates and bowls used for each dish were thoughtfully curated. even the ceramics and glassware used for the wine pairings were carefully considered and unique to each table. SERVICE the staff were subdued, well-mannered, and highly observant. they were also very witty but never imposing. multiple parties (including our own) were celebrating a birthday, but the staff did not make a scene. instead, they quietly offered a complimentary dessert and took a polaroid of the party to commemorate the moment. we ended up dining past midnight since we reserved a table for 8:45pm and were not seated until closer to 9pm. still, chef nakayama took the time to come to our table at the end of our meal and thank us for dining at her restaurant! she was incredibly personable and gracious. AMBIANCE the interior was cozy, intimate, and warmly lit. my partner and i felt like we were dining in a little museum. none of their decor felt excessive. the two restrooms in the restaurant were hidden away by a sliding wooden door. PARKING nearby street parking is quite limited, so you may need to resort to valet ($20 as of april 2025)! read more

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This 2-stars Michelin experience was on par with the 2,3-stars experiences I had in Europe and South America. Ambience was relaxed and cozy. Like, dining at friends home. John, our server was warm & humorous. The current Fall menu paid homage to Japan's classics in the Fall with an LA twist. Many courses had wow factor surprises, and perfectly executed creativity. No flops. Chef Niki paid attention to the tiniest details. Price is high, but then we are in LA. Many restaurants charge as much if not more for tasting menus. It is worth the resy trouble & saving for an experience. The pairing price though has a slightly lower QPR. The use of a distinctive Albariño to pair with the nigiri dish was unexpectedly good. Also loved the complimentary welcome tea & sake which were not part of the "sake & wine pairing"). The take home gift bag cookies and tea bag was nice touch. Also, really can't compared to the kaiseki in Japan, this isn't the most traditional kaiseki but LA kaiseki at its finest. Well deserved the 2-stars. I am honestly curious about their winter menu come January. Better start saving up. read more

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FINALLY got a reservation at nnaka. As a huge foodie, getting the reservation itself felt like a million bucks. It had been on my list since the chef was featured on chefs table and dining here was truly a dream. Service is amazing from the second you check in for your reservation. We arrived a little early because we were so excited and the table was already set and ready for us. The space is newly renovated and sets such an amazing vibe. Each dish is so perfectly plated and the flavors all work so well. There wasn't a single dish that I felt did not belong to the experience. I normally don't enjoy coursed meals because I usually have to tap out closer to the end but everything was perfectly timed and portioned. Truly a perfect experience from beginning to end. Can't wait to come back for their summer menu change. read more

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Came back to n/naka after 6 years. Years ago I was disappointed. Warm food came out cold with dinner at 945. This time around we came again at 9. Overall, slightly better than the first time. Enjoyed the spiny lobster and the usual signature noodles with truffle and abalone. However the remainder of the meal was equally disappointing. The sashimi was similar to the Nigerian with 1 cut differing. The wagyu med well instead of med rare. I also felt there were cost cutting moves like cutting the uni in half for both the sashimi and nigiri course. The amadai and matsutake mushroom were solid and standard. As a whole, kaiseki wise I would say it was an average experience but is in a different league from hayato and other kaisekis from Japan. For it's price it is a bit steep. If you are just looking to try n/naka once for a general kaiseki, it's worth a visit however do not expect anything life changing. read more

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I don't know where to begin. Just when I thought I've tried it all and knew what top notch Japanese tasted like - Chef Nakayama proved me entirely wrong!! I'm no food critic or anything like that, but I'm 100% a foodie for sure. Best. Sushi. I've. Ever. Had. Hands. Down. Having the chance to dine at a 2 star Michelin Japanese restaurant was a bucket list memory I'll never forget. Just like you may have read, reserving here is surely a pain to do. Wish there was a simpler way to ensure reservations way ahead of time, but after dining here I'm very certain N/Naka has its reasons! Finding this place was simple enough and parking was easy too, as long as you use their valet service adjacent to the restaurant. The outside isn't flashy at all - that's when my wife and I knew we were in for a delicate treat! Ambiance was prestige and so authentic that it felt as if I was back in Japan dining in a hole in the wall "diamond in the rough" kind of gem. Bathrooms even looked cleaner and classier than my cleanest room. Service was spectacular and lives up to its 2 Michelin star rating! We selected pairing of drinks that went with the omakase meal. Extremely glad we did! Every bite, every sip, and every savory moment was to die for. Flavors blasted, meats melted in our mouths, and the Toro sushi.... omg the Toro... best I've ever had and afraid to say will never experience such sushi like that again. The A5 wagyu nigiri was another delicacy that simply took our breaths away. There were so many high points in every dish and drink pairing we were generously served that I can't remember it all. Just look at the photos - pics are worth 1000 words. If you are fortunate to make a reservation and can afford this once in a lifetime experience, then go for it. Worth every penny! Extremely recommended and should definitely be on your bucket list! Don't be so quick to leave! Chef Nakayama insists on customers not leaving hungry. You will be offered extra food at the end. Take the offer humbly, believe me you won't regret it. P.S. Best part of the night? Chef Nakayama herself may come out to greet you for a brief moment. This is not the time to be shy!! Take a photo with her - she's a legend and worth so much more than any Hollywood star (in my eyes)! A lifelong memory to brag about! read more

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Truly an incredible experience!!! Every plate was delicious and so well crafted. Service was impeccable and it was such an amazing dinner. We left feeling full and in awe. read more

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n/naka is undeniably a beautiful dining experience--the presentation is stunning, the ingredients are high quality, and the service is impeccable. Each course is thoughtfully prepared, and you can tell a lot of care goes into every detail. That said, for the price and the months-long waitlist, I expected to be blown away, and unfortunately, it didn't quite live up to the hype. While the food was good, it wasn't particularly memorable or significantly better than other high-end kaiseki experiences. The flavors, while delicate and refined, didn't leave a lasting impression. If you're looking for a meticulously crafted meal and don't mind the price tag, it's worth trying once. But if you're expecting a life-changing culinary experience, there are other places that deliver just as well--if not better--without the long wait and steep cost. read more

What can I say, over the many years I've lived in LA I have tried to get reservations here. Never an opening. Was able to go with a friend who got managed to and the meal was spectacular. The dishes were exquisite and the wine and sake pairings were delicious. Definitely as good as the top Japanese restaurants in Japan, but no plane ticket required Service was excellent and the location has a beautiful ambience read more

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6th visit. Best experience thus far. Everybody makes a huge effort to make this a special dining experience. Our server John was excellent. The kaiseki was as good as previous visits. In some cases, better? The signature pasta is improved. More distinct and appealing flavors. Larger portion, too. We have not had a tempura dish before. Ours was superb. Wagyu beef always a fav. Sushi excellent, as always. Upgraded décor. Nice vibe. You can find excellent sushi and omakase everywhere. Fantastic kaiseki? In America- n/ naka is the best game in town in my experience. read more

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Dare I say the best food I have had in LA? Maybe anywhere? This has been on my list for YEARS! Reservations are difficult (the trick is, if you don't get a reservation right at 10am, wait 10 minutes because that's when they leave other people's carts) but the experience is worth it. This was my birthday dinner and they made me feel so special and appreciated the whole time! The servers and staff take the time to know your names and have lovely conversations with you. Many of the servers had come from other restaurants we had dined at (Manzke, Nozawa Bar) and so we chatted about that. The FOOD!!! Each dish was unbelievable. My boyfriend and I tried to decide on our top bites at the end of the meal and simply couldn't. The toro sashimi was the most buttery piece of toro I have ever tasted. The wagyu was probably the best I have ever had. The watermelon was so simple yet so unique and delicious. The truffle spaghetti was absolutely unreal. Yes it is pricy. But it is absolutely worth it. Save up for a special occasion like we did, you will NOT regret it. read more

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What an incredible dining experience! This was our anniversary dinner last year and we were very impressed. First, a word on the service. The hospitality here is one of the best I've come across in a long time. Certainly the best in LA in my experience so far. It is attentive but not encroaching, it is friendly enough that you feel like you are in conversation with the entire staff, and at the end of the meal, Chef Niki Nakayama comes out to your table to ask how your experience was. I was floored by that! Considering how well established n/naka is I was amazed that after all these years she still does that. It really makes you feel like she welcomed you to her table to eat food she thoughtfully prepared. Now the food! Each plate that came to the table was an art work of itself! The modern interpretation of Japanese kaiseki is wonderful to experience. The ingredients are truly seasonal and everything is prepared to highlight the seasonality and the unique flavors of the produce. Some dishes are subtle, some are more complex and layered and rich, everything is delicious. We were told that a lot of the produce is grown by Chef Niki and her kitchen partner and spouse, Chef Carole themselves. Of all the courses, the zensai, mushimono, and the nigiri sushi courses were particularly special. Finally, at the end of dessert, they come and take a Polaroid photo for you to take home along with some pastries and tea to enjoy the next day. My husband said that of all the Michelin-rated restaurants we've dined at, n/naka is the best dining experience of them all! If you haven't dined here yet, I encourage you to make a reservation for your next special occasion. read more

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Was able to snag a reservation at N/Naka for our 26th anniversary trip to Los Angeles from Houston. Pro-Tip - 4 tops are much easier to snag than 2 tops. Luckily we were able to invite friends from the Los Angeles area to join. The food, the service and the company made it an absolutely awesome anniversary celebration. The food was beautifully presented, and the curated wine and sake pairings were excellent but also interesting and paired with the food really well. Not enough time to go into each course in detail, but will say that as a fan of Nigiri, the two Nigiri courses were my favorites from the traditional part of the menu. We learned that the Kaiseki style of service allows for one "Chef's Choice" course. For our meal, it was a pasta course, and both the vegetarian version and the regular version were excellent. Possibly the best bites of the night. My next favorite dish was probably the crispy skinned Vermilion Rockfish. The toasted rice pudding and strawberry buttermilk ice cream stood out on the sweet courses. The space is beautiful and surprisingly small even after the recent remodel. The service was definitely Michelin star worthy. Chef Niki came out to greet us after the meal and was nice enough to pose for a picture with us. Great touch. I will touch lightly on the only negative of the night. My wife and I often order both the regular and vegetarian versions of a tasting menu, not because either of us are vegetarians, but because we can share both menus and often a vegetarian option will blow you away. After this meal, we will likely reconsider this choice when we are going to have a Kaiseki style meal. The seafood proteins on a Kaiseki meal are just to special to not enjoy with the meal, and biting 1/2 of a Nigiri piece and giving the rest to your wife, is not the way to enjoy this kind of meal. Of the vegetarian options, the pasta course was really the only one that stood out as equal or better than the regular menu. I count this as a mistake on our part rather than the restaurants. Thank you Chef Niki and the entire N/Naka team for helping us celebrate our anniversary. read more

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n/naka went from a restaurant I had given up on trying to dine at (due to the difficulty of getting a reservation) to being an establishment I've had the pleasure of trying two times in 2024. Let's set the story straight though, their reservation system is still impossible but I just got lucky that I was given these 2 opportunities. My first visit was in June and I also got to visit again in December. Parking wasn't too bad, we got street parking both times. The entrance to the restaurant is spectacular and both visits we sat in the same interior room. Service was top notch and I felt like the pacing of the meal was almost perfection. The menus were pretty different for both visits, but the one dish which they've kept on the menu all these years was the Abalone Truffle Pasta, one of my favorite dishes. n/naka serves a modern twist of a traditional kaiseki meal which takes several cooking techniques but highlighting the unique ingredients. All the courses are so nicely designed from the plates, to the composition and the manner of how you consume the dishes, I was in awe most of the meal. We were able to experience a wine pairing on the second visit which I highly recommend just to be able to try all the different spirits paired with the courses. If I had the means to eat n/naka every day, I would because it's exactly how food should be presented and treated with the utmost care. I am already thinking of my next visit and hoping that each future visit was better than the last. Will definitely be back again! read more

So I've had alot of 13 course meals all over the world. The last one that was memorable(and became my favorite restaurant until today) was in Japan call florilege where they really feature their food natural taste as distinct as they can. Well Naka just one up them imo. Naka focus on Japanese food but fusion with some of California's culture and creativity. Which means their flavor are very bold and will make you really feel the ingredients which is a bit different than most Japanese culture where they are more subtle with their flavor and try to showcase their original flavor instead. Their preparation of their sushi and sashimi is basically on par with the best of Japanese 2-3 star michilin restaurant. Their sauce on the sashimi is very interesting and tasty though. The one with the yuzu cream and leek oil is something I never had together and now I want that on my sashimi. It has a very bold and strong flavor but yet somehow it doesn't overshadow the sashimi. It sounds contradicting but once you taste it, you'll understand what I mean. Is quite unique. One thing they do that really made me go...yeah they gave extra attention to detail is how they serve their sushi in s warm plate to keep the rice warm without being too hot to affect the fish on top. That's some careful planning and preparation. It does make the rice fluffier and alot more nicer texture wise. As for other dish, I think they really excels in all their soup dishes. The black cod simmered in broth is extremely delicious. How they made the smokey flavor into the soup and the cod while keeping the cod texture in tact perfectly is beyond me. The other soup which they turned the fish skin into a porcupine looking creature is mind boggling. How did they do that? Why is it so deliciously crunchy with a texture I've never seen before? This dish along makes me really curious how they did it. When it goes with that thick broth....omg is like heaven. Whatever this was, I want more of it. But their best dish isn't Japanese though. It was their truffle mentaiko and abalone pasta. They said everything on their menu changes all the time but this one never changes because it is so good(BTW please don't change that crunchy fish skin in the soup please if anyone from Naka is reading this!!!) well, they are right not to change that dish ever. The way the mentaiko and cheese sauce stick to the pasta while you bite into the truffle and abalone in one bite is just ridiculously awesome. If you love truffle pasta, this is THE one you want to try. Forget anywhere else. This is it! Out of so many things we ate there, there was only one thing I thought was mediocre which was the fish wrapped in eggplant which had no taste. Maybe because everything else tasted so good and unique that this one was overlooked. But for so many amazing food we had, I'm ok with one that missed the mark. Overall every dish aside from the fish in eggplant makes me want to come back again but I know next time they will have new dishes waiting which makes half of me sad that I might not get to eat that amazing food again but other half of me is curious what new and interesting things the chef will come up with next time. Now if only I can get a reservation which is probably the hardest part to eating here. The service staff here are amazing and so attentive. They really made me feel welcomed and enjoy my meal every minute of it. Even the chef came out to greet us and thanked us for coming. I really love her and her love she put into her food. I hope more people can get to experience this restaurant. It is a one of a kind experience and this is coming from someone who has traveled all over the world to eat. Naka has became my favorite restaurant of all time replacing florilege of Tokyo. That's a pretty hard thing to do. But luckily for me Naka is closer so here's to many more experience here in the future! read more

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This restaurant has been on my bookmarked list forever. Talked about it who-knows-how-many-times. Timing was just never right and somehow the motivation to "fight" for a coveted spot wasn't there. Laziness as they call it. Anyway, friend and I decided on a whim we were going to go. Got on Tock a couple minutes past the initial 10 am time and saw several 9 pm spots (after my friend didn't see anymore at the initial 10 am mark). Didn't hesitate and paid the $400 booking fee for the 3 of us....we could always find a willing 4th victim later. lol Day of the dinner rolls around. We find parking easily on the street but there was also valet for $13. The host greets us outside and offers us some bubbly as an apology to keep us waiting. Imagine having a nice glass of champagne on a random sidewalk lol. Theres only 8 tables inside. Majority of them seem like 4 seaters. Ambiance was lovely. Our server who is pretty new was very friendly and well versed in what the restaurant has to offer~good vibes from him. Hes apparently a foodie too. Next, we went through many kaiseki courses~13 I believe they said. All of them presented elaborately and on beautiful plates. To me, presentation really matters and they delivered~some dishes made us feel like we were opening "surprise eggs". Food was delicious too~fish were fresh with a unique combination of ingredients. Although if it were purely based on food, I'd have given 4.5 stars. Don't get me wrong, it was good but just didn't blow me completely away. I do have to say their ume and grape dessert was amazing. The group also got a bottle of $150 sake and their glasses were always filled pretty quickly (my nonalcoholic self did not drink any although their shot of yuzu sake left my tastebuds dancing). Dishes were cleared away smoothly too. Everything seemed pretty seamless. Our dinner started at 9 pm and ended close to 1 am the following day....approximately $540 after tax/tip/sake money. I can't imagine how late the staff stays up... Towards the end of dinner the chef herself would come out to greet each table~she also acknowledged a 4 time diner in our group. I find it awesome that despite being so popular she still takes the time to do this. Then we ended with a goodie box and a menu of what we ate. They also took polaroids for us--loved this too. Overall a must try in LA for those special occasions or just because. read more

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KenScale: 8.5/10 Visit: November 2023 When Netflix first released the groundbreaking show Chef's Table, one of my favorite episodes in the inaugural season was the story of a female Japanese chef Niki Nakayama who quietly built a modest restaurant featuring modern interpretation of Japanese kaiseki cuisine featuring multi-course dishes that is considered one of the most elevated cuisines in the world for its style and tradition. I was very moved by the deeply personal side of chef Niki and her restaurant that over time became one of the most celebrated (and also toughest-to-book) restaurants in Los Angeles. Since watching that episode, I had always had n/naka in the back of my mind as the must-visit restaurant whenever I have an opportunity to visit LA. When my wife Jun and I were invited to a dear friend's wedding last year, I knew this was a moment to finally check out the restaurant, and felt very lucky and blessed to get a coveted reservation during our stay in the city (more on the reservation process below). Overall, we had a very thoughtful and delicious dinner at n/naka. What makes n/naka stand out from any other kaiseki is chef Niki's brilliant approach to the cuisine by blending Japanese traditions with seasonally focused California influence. Just try a bite of exceptionally fresh Japanese scallop in a beautiful display with autumn carrot and sunflower seed in the appetizer course (sakizuke), and you will know this is no ordinary restaurant. Every dish at n/naka felt like a beautiful piece of art; for instance, Jun had a hard time getting started on the zensai assortment of fig tempura, wagyu beef curry, lobster and other appetizers because each dish looked so pretty. Some of the dishes that I really liked include an aromatic bowl (owan) with kinmedai fish and kabocha dashi, another bowl (mushimono) that came later with clam and dashi made with nori and yuzu, and, not surprisingly, an absolutely juicy and delicious piece of wagyu beef with fig miso and charcoal-roasted maitake mushroom. There are some sashimi (otsukuri) and nigiri sushi (shokuji) dishes that came throughout that would beat most of the sushi restaurants in the country in terms of quality of fish. If I had to choose my favorite of the night, it was a remarkable dish of spaghetti (shiizakana) with abalone, pickled cod roe and truffle; it was a much more sophisticated and refined form of mentaiko pasta we had tried at izakaya restaurants before and I savored every bite of this beauty. The dessert courses that came after the savory dishes were similarly prepared with ingenuity and high level of execution, with the apple sorbet (mizumono) with shiso and yuzu granita serving as a terrific palate cleanser, followed by another beautiful presentation with poached pear, hojicha and vanilla bean ice cream and butter cookie crumble that was quite apt for a fall dessert. Getting a reservation at n/naka will require a Herculean level of tenacity. The reservation for each week (the restaurant is open from Wednesday through Saturday) opens up about a month in advance at 10 a.m. PST on Tock; I literally sat in front of my computer at work and turned on an alarm clock before frantically hitting the Tock link. After I joyfully booked the reservation, I checked back on Tock and saw all the reservations in the same week were already gone. The serene and not pretentious atmosphere of the dining room was another plus to our experience, and we were pleasantly surprised to meet with chef Niki herself who came out toward the end of our meal to greet us. So, was n/naka one of the best meals Jun and I had ever had in our culinary journey? That is a bit more difficult to say; it was most certainly an outstanding meal but Jun kept wondering whether we had been too spoiled from all the finest dining experiences we had encountered to appreciate what n/naka brought to the table. It also didn't help that the Burgundy red wine that we ordered turned out to be rather aggressive and wild and therefore was not a great pairing to our dinner. If you are a Japanese food lover, n/naka is a worthy destination to check out; whether it changes your life and your culinary outlook, I will have to defer to your subjective experience. read more

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Worthy of two stars and while I have no complaints I would'nt say my mind was blown. This is my second fancy kaiseki. I had a 3 Michelin star one in Tokyo and my feeling was kind of the same. It was good but I didn't feel it was as amazing as other meals I've had. Maybe I just don't appreciate the kaiseki style or maybe it's just so over hyped that I just had higher expectations. Overall while I had a good experience I think at this price point I don't feel the value is good enough for me to come back read more

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N/naka is exactly what you except it to be. Michelin star upscale Japanese tasting menus prepared by chef Niki Nakayama & served in a modern setting. Crafted through the Japanese culinary art form of kaiseki, n/naka's modern interpretation presents the very best seasonal ingredients from both California. Thirteen courses $315 per person. Vegetation option is spectacular including shabu. Chef Niki was so friendly and came out and took a picture with us. What an incredible dining experience right at the heart of Los Angeles. read more

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I recently went back to N/Naka for my second time. The restaurant had been recently remodeled and looked elegant and a beautiful nod to Japanese culture. From the moment you arrive and are greeted outside the restaurant to getting your car at the end of the night, the service is amazing. The staff is so attentive and friendly. The food is outstanding. Every dish was delicious and beautifully presented. Each dish was different from the last time I was there, with, with the exception of their signature abalone pasta, which was even better than I remembered. The sushi courses were so fresh and tasty. Each course was another amazing surprise and adventure. Chef Nakayama was nice enough to come out at the end and take a photo with us and she and Chef Carol signed my menu, which was such a thoughtful touch. Dining here is such a memorable experience. read more

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The ambiance is very nice, and the service is fantastic. The presentation on the food is magic, especially the knife skills! The overall experience of being at the restaurant was phenomenal. However, the vegetarian tasting menu was good, but not transformative, as I would hope to expect for a highly acclaimed restaurant at these prices. I will note it is hard to make a vegetarian menu transformative, but I think there is room to explore and be more innovative here. read more

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Pinch me hard. I'm dreaming .... Did I really have an incredible meal at n/naka and got to meet Chef Niki Nakayama? wait, wait, wait .... Don't wake me from this dream. If you're lucky to score a reservation, then your Michelin star experience starts there. IMO, the price you pay is well worth the quality of the dishes and service. Although they say it's 13 courses, it's realistically 15-16 courses. The staff are very attentive and accommodating to ensure you have a great experience. The staff reached out to me for allergies in our party from multiple times including when we sat down for dinner. Our server was attentive and explained every course to us. The experience. The dining space is cozy. The place settings were simple yet classy. Every dish that came out was artistically crafted in both taste, aesthetics and told a story. The tale was taking me on a grateful and fulfilling journey, appreciating the sweet, hearty, bountiful treasures of summer (my personal interpretation). Also, unlike other fine dining experiences, the pacing was well executed. We did not encounter long breaks in between courses wondering when the next dish is coming or if I should walk around the block while I wait. A few things that surprised me: Aged miso - we had a 3 year aged miso as part of our modern zukuri course. It tasted like port wine and paired really well with the fish. Corn dashi - was surprisingly delicious. It was mellow, sweet, and refreshing. Amazake - plum sake was light, sweet, and refreshing. I think I tasted a hint of strawberries and lychee? Burnt honey ice cream - was delicious. The creamy soft texture paired well with the brown butter crumble. Chef Niki came out and greeted every table personally! She did this without being asked. I was humbled by her kindness and gratitude. Tips. To get a reservation, be on top of reservation release times. Set up a tock account with your payment information. Larger parties are easier to secure a reservation. Parking. Valet is best because it's surrounded by restricted parking in a residential neighborhood. $12 charge. Bon appetit yelpers! read more

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