Research and order delicious food from the up-to-date
n/naka Menu : Modern Kaiseki |
| 13 Course $165. Optional Pairing $85. A Deep Exploration Of Traditional Kaiseki Service With Modern Accents In Technique And Flavor Pairings. |
| Sakizuke | a pairing of something common and something unique. tasmanian sea trout tartare, asparagus knot, asparagus butter, nasturtium leaf. | |
| Sakizuke | french sparkling, domaine rosier “cuvee jean philippe”, blanquette de limoux, france 2010. | |
| Zensai | main seasonal ingredient presented as an appetizer. fanny bay oyster with sesame aioli; lobster with carrot puree, roasted carrots; kanpachi (amber jack) with pickled daikon from the chef’s garden; u | |
| Zensai | verdejo, martinsancho, rueda, spain 2010. | |
| Modern Zakuri | a modern interpretation of sashimi. washington state diver scallop, santa barbara spot prawn, santa barbara uni, yuzu, dashi broth. | |
| Modern Zakuri | pinot balnc, dopff & irion, alsace, france 2007. | |
| Suimono | a broth for sipping. japanese sea bream, young bamboo rice, bamboo, bamboo broth. | |
| Suimono | roero arneis, giovanni almondo “bricco del ciliegie”, piedmont, italy 2011. | |
| Otsukuri | traditional sashimi. toro (fatty big eye tuna), tai (japanese snapper), shima aji (striped jack), kumomoto oyster with yuzu. | |
| Otsukuri | sake junmai ginjo, ” shichida” tenzen brewery, saga, japan. | |
| Mushimono | steamed dish. kegani (hari crab), jidori egg, dashi, yuzu zest. | |
| Mushimono | muller thurgau, kurtatsch cortaccia, alto adige, italy 2010. | |
| Yakimono | grilled dish. washington state razor clams, shimeji mushrooms, brussels sprout potatoes. | |
| Yakimono | picpoul de pinet, domaine de laurier, languedoc, france 2010. | |
| Shiizakana | not bound by tradition, chef’s choice dish. spaghettini with shaved black abalone, pickled cod roe, italian summer truffles, garlic, ponzu, daikon radish sprouts. | |
| Shiizakana | greco di tufo, villa mathilde, campania, itally 201. | |
| Niku | meat course. japanese matsuzaka a5 rib eye on ishiyaki rock. | |
| Niku | pinot noir, ampelos cellars “fiddlestix vineyard”, santa rita hills, ca 2008. | |
| Sunomono | salad. hotaru ika japanese firefly squid, yuzu miso. | |
| Sunomono | yuzu sake, yuzu omoi, yamamoto, japan. | |
| Shokuji One | rice dish-sushi. tai (japanese snapper), o-toro (fatty big eye tuna), wild aji (spanish mackerel), amaebi (sweet shrimp), santa barbara uni (sea urchini), seared toro. | |
| Shokuji One | sake junmai yamahai karakuchi, tenzen “shichida” brewery, saga, japan. | |
| Shokuji Two | rice dish. soba noodles, freshly grated wasabi, kombu dashi. | |
| Mizumono | dessert. kabocha cheesecake, seasonal fruit, black sesame creme brulee.. | |
| Mizumono | muscat de beaumes de venise, delas, rhone valley, france 2010 |
n/naka Menu : Vegetarian Tasting |
| 13 Course $150. Optional Wine Pairing $85. Reinterprets A Modest Modern Kaiseki Menu With Purely Vegetarian Elements. We Respectfully Decline Vegan Requests. |
| Sakizuke | a pairing of something common and something unique. maui onions, russet potato dashi, sanbaizu gelee, baby red-veined sorrel and pansy from niki’s garden. | |
| Sakizuke | french sparkling, domaine rosier “cuvee jean philippe”, blanquette de limoux, france 2010. | |
| Zensai | main seasonal ingredient presented as an appetizer. erengi, shimeji, baby shitake mushrooms, black mission figs, gruyere, hazelnut ponzu vinaigrette. | |
| Zensai | verdejo, martinsancho, rueda, spain 2010. | |
| Modern Zakuri | a modern interpretation of sashimi. portabello mushroom, daikon oroshi, shiso leaf, shishito pepper, ponzu. | |
| Modern Zakuri | pinot balnc, dopff & irion, alsace, france 2007. | |
| Suimono | still water. matsutake dobin, matsutake broth. | |
| Suimono | roero arneis, giovanni almondo “bricco del ciliegie,” piedmont, italy 2011. | |
| Otsukuri | traditional shahimi. kabocha squash, white konyaku, heirloom cherry tomatoes from niki’s garden, fresh tofu, nanohana, bok choy. | |
| Otsukuri | sake junmai ginjo, “shichida” tenzen brewery, saga, japan. | |
| Mushimono | steamed dish. japanese turnips, truffles. | |
| Mushimono | muller thurgau, kartatsch cortaccio, alto adige, italy 2009. | |
| Yakimono | grilled dish. cauliflower, bell peppers, butter lettuce, vinegar dashi. | |
| Yakimono | picpoul de pinet, domaine de laurier, languedoc, france 2010. | |
| Shiizakana | not bound by tradition, chef’s choice dish. tofu, spicy tomato cream. | |
| Shiizakana | pinot noir, ampelos cellars “fiddlestix vineyard”, santa rita hills, ca 2008. | |
| Teppanyaki | grilled on metal. mochi, abura age. | |
| Teppanyaki | pinot noir, elke, anderson valley, california 2007. | |
| Sunomono | salad. cucumbers from niki’s garden, pickled wakame, daikon, watermelon radish. | |
| Sunomono | yuzu sake, yuzu omoi, yamamota, japan. | |
| Shokuji One | rice dish-sushi. baby cucumber with ume, avocado, okra, nasu (eggplant), shiitake mushroom, kabocha squash. | |
| Shokuji One | sake junmai yamahai karakuchi, “shichida” tenzen brewery, saga, japan. | |
| Shokuji Two | rice dish-sushi. omen noodles, kombu dashi, freshly grated ginger. | |
| Shokuji Two | sake junmai yamahai karakuchi, “shichida” tenzen brewery, saga, japan. | |
| Mizumono | dessert. passion fruit, french vanilla bean ice cream, nata de coco, black sesame creme brulee, kyoho grape. | |
| Mizumono | hojita tea and muscat de beaumes de venise, delas, rhone valley, france 2010. |
n/naka Menu : Beer |
| Asahi Kuronama | $6.00 | black. |
| Hitachino Nest White Ale | $24.00 | kiuchi brewery, ibaraki, japan |
| Hitachino Nest White Ale | $12.00 | kiuchi brewery, ibaraki, japan |
| Koshihikari Echigo | $13.00 | niigata, japan |
| Orion Premium Draft | $9.00 | okinawa, japan |
| Sapporo | $9.00 | sapporo, japan |
n/naka Menu : Sparkling |
| Domaine Rossier “Cuvee Jean Philippe” Brut | $12.00 | brut, blanqutte de limoux, france’ 10 |
n/naka Menu : White |
| Chardonnay | $16.00 | carpe diem, anderson valley, ca’ 10 |
| Chablis | $16.00 | domaine christian moreau pere & fils’ 11 |
| Greco De Tufo | $14.00 | villa matilde, campania, italy’ 10 |
| Pinot Blanc | $14.00 | domaine schlumberger, alsace, france’ 11 |
| Riesling “Impulse” | $12.00 | c.h. berres, mosel, germany’ 09 |
| Sauvignon Blanc | $13.00 | groth, napa valley, ca’ 12 |
| Sancerre | $17.00 | pascal jolivet, loire valley, france’ 12 |
| Verdejo “Martinsancho” | $14.00 | bodegas angel rodriguez, rueda, spain’ 12 |
n/naka Menu : Red |
| Beaujolais | $10.00 | “chateau des reyssiers” regnie, france’ 11 |
| Cabernet Sauvignon | $12.00 | alamos, catena, mendoza, argentina’ 11 |
| Pinot Noir | $22.00 | au bon climat “la bauge au-dessus”, santa maria valley, ca’ 08 |
| Bordeaux | $25.00 | chateau haut beausejour, st esthepe, france’ 10 |
n/naka Menu : Dessert |
| Late Harvest Sauvignon Blanc/Semillon | $16.00 | maldonado family vineyard, napa valley’ 08 |
| Muscat De Beaumes De Venise | $12.00 | delas, rhone valley, france’ 09 |
| Tawny Port | $13.00 | ramos pinto 10 year “quinta do ervamoira”, duoro, portugal |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.