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13-Course Modern Kaiseki Dinner at n/naka – Summer Kaiseki Menu, August 5, 2016

Kaiseki: This traditional Japanese culinary art form reflects the ever-changing rhythms of the earth by taking the freshest seasonal ingredients and presenting them in their most natural states. And Chef Niki Nakayma (perhaps the only female kaiseki chef in the world?) delivered another stunningly beautiful modern kaiseki dinner. Truly food as art, and truly delicious. A pleasure for all of your senses.


http://n-naka.com/

13-Courses, $185.00 (tax and gratuity not included)

Wine and Sake pairing available.




Saki Zuke

(A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)

CONCH, CAVIAR

(One of our diners does not like cilantro, so this was the dish that replaced the Shrimp Toast, Avocado Soup, which used cilantro oil)


Saki Zuke

(A PAIRING OF SOMETHING COMMON AND SOMETHING UNIQUE)

SHRIMP TOAST, AVOCADO SOUP



Zensai

 (SEASONAL INGREDIENTS PRESENTED AS AN APPETIZER)

 GRILLED NASU AND SHISHITO  WITH MISO, TAMAGO DOFU WITH SNOW CRAB

LOCAL WHITE FISH CEVICHE, GRILLED BLANZINO , JUNSAI


Modern Zukuri

(MODERN INTERPRETATION OF SASHIMI)

AMAEBI SWEET SHRIMP, CHIVE OIL, NORI SOY SAUCE


Owan “Still Water”

LOBSTER SHINJO, FENNEL, MOMOTARO  TOMATO SOUP



Otsukuri

(TRADITIONAL SASHIMI)

 SEASONAL FISH


Mushimono

(STEAMED DISH)

   TEMPURA SOFT SHELL CRAB, KABOCHA PUREE, BELLPEPPER VINAIGRETTE



Nimono

(POUCHED DISH)

LOCAL BLACK COD AND MUSSEL, LEMON BASIL FOAM, BELL PEPPER SAUCE



Shiizakana

(NOT BOUND BY TRADITION, THE CHEF’S CHOICE DISH)

SPAGHETTINI WITH ABALONE, PICKLED COD ROE, TRUFFLES



Niku

(MEAT COURSE)

JAPAN MIYAZAKIWAGYU BEEF A5, FOIE GRAS, HOUBA MISO



Shokuji/ Sushi

SEASONAL FISH

MISO SOUP



Sunomono

KUMAMOTO OYSTER

YUZU OMOI, KYOTO



YUZU OMOI, KYOTO

Bright sweet citrus flavor, so delicious that one can easily finish this entire bottle as an accompaniment to this dinner



Shokuji/ Sushi

SEASONAL FISH

MISO SOUP






BONUS COURSE – HAND ROLL


Dessert

WATERMELON GRANITAS, MATCHA TEA



Dessert

PISTACHIO CANNOLI, PISTACHIO ICE CREAM ,PLUM SAUCE

AND MATCHA CARAMEL SAUCE



AFTER DINNER TRUFFLES


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