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.
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
