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  • N-Naka Modern Kaiseki 4 24

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    ZagatBuzz
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    This menu for a modern kaiseki meal at n/naka restaurant includes 20 courses that showcase seasonal seafood and vegetables. The meal begins with saki zuke and zensai appetizers featuring carrots, foie gras, and fish. Several courses feature different preparations of scallops, uni, salmon roe, snapper soup, and tai, hamachi, and toro. Other dishes include lobster, black cod, chawanmushi, foie gras poached in bamboo broth, abalone pasta. The meal concludes with wagyu beef, ceviche or oranges, another course of sashimi including tai and uni, tea soba, and desserts of pumpkin chee

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    This menu for a modern kaiseki meal at n/naka restaurant includes 20 courses that showcase seasonal seafood and vegetables. The meal begins with saki zuke and zensai appetizers featuring carrots, foie gras, and fish. Several courses feature different preparations of scallops, uni, salmon roe, snapper soup, and tai, hamachi, and toro. Other dishes include lobster, black cod, chawanmushi, foie gras poached in bamboo broth, abalone pasta. The meal concludes with wagyu beef, ceviche or oranges, another course of sashimi including tai and uni, tea soba, and desserts of pumpkin chee

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    198 views1 page

    N-Naka Modern Kaiseki 4 24

    Uploaded by

    ZagatBuzz
    This menu for a modern kaiseki meal at n/naka restaurant includes 20 courses that showcase seasonal seafood and vegetables. The meal begins with saki zuke and zensai appetizers featuring carrots, foie gras, and fish. Several courses feature different preparations of scallops, uni, salmon roe, snapper soup, and tai, hamachi, and toro. Other dishes include lobster, black cod, chawanmushi, foie gras poached in bamboo broth, abalone pasta. The meal concludes with wagyu beef, ceviche or oranges, another course of sashimi including tai and uni, tea soba, and desserts of pumpkin chee

    Copyright:

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    of 1

    Modern Kaiseki — Spring 2011

    Saki Zuke
    K YOTO CARROT “DROP” CALIFORNIA STURGEON CAVIAR

    Zensai
    FOIE GR AS, EEL IN CUCUMBER, AOYAGI, SEA TROUT, ASPAR AGUS

    Modern Zukuri
    SCALLOPS, UNI, MARINATED SALMON ROE

    Owan
    SNAPPER SOUP, BABY CARROTS, MITSUBA

    Otsukuri
    TAI, HAMACHI, TORO, UNI, KUMAMOTO OYSTERS

    FOR THE FOLLOWING, THE CHEF WILL CHOOSE THE BEST SELECTION
    BASED ON THE MENU FLOW

    Agemono
    LOBSTER, SEASONAL VEGETABLES

    Yakimono
    BLACK COD IN SAIK YO MISO ON CEDAR

    Mushimono
    CHAWANMUSHI WITH UNI, CR AB AND TRUFFLE

    Nimono
    FOIE GR AS POACHED IN BAMBOO BROTH WITH BAMBOO RICE

    Shiizakana
    ABALONE PASTA, ABLONE LIVER, TRUFFLE SAUCE

    Niku
    AUSTR ALIAN WAGYU TEPPAN

    Sunomono
    CEVICHE, SATSUMA OR ANGES

    Shokuji One
    TAI, TORO, A JI,HIR AME, HAMATORO, UNI, AMAEBI

    Shokuji Two
    TEA SOBA

    Dessert
    N/NAK A GARDEN K ABOCHA PUMPKIN CHEESECAKE
    GREEN TEA SOUFFLE WITH RED BEAN CRÈME ANGLAISE

    SOME ITEMS MAY VARY BASED ON AVAILABILITY

    n/naka 160
    3455 S. Overland Avenue Los Angeles, CA 90034 | 310 836 6252

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