Plate-by-plate of chefs Niki Nakayama and Carole Iida-Nakayama’s tasting menu ($395) at Michelin-starred n/naka on Friday, July 2, 2026. [Previously: Modern Kaiseki (2015).]

Zen views in West L.A.

Guava welcome sipper.

SAKIZUKE | Maine Lobster, Carrot, Onion, Milk Bread.

CHAMPAGNE “PRESLE” | Julien Prélat, Aube, France 2023.

SAKIZUKE | continued.

ZENSAI | Shrimp + Caviar, Wagyu Tsukune, Sashimi Tartlet, Corn Tempura, Ume Sömen, Melon + Mango, Tomato.

Shrimp + Caviar.

Wagyu Tsukune.

MODERN ZUKURI | Tachiuo, Avocado, Myoga, Plum, Ponzu.

GANGI “YUUNAGI” | Yaoshin Shuzo, Yamaguchi, Japan.

OWAN | Whitefish, Chayote, Okra.

OTSUKURI | Traditional Sashimi.

SAVAGNIN “JURASSIQUE” | Théo Dancer, VdF, France 2024.

YAKIMONO | Kinmedai, Giant Kelp, Snap Pea, Kabosu, Sakura.

KAMO KINSHU TOKUBETSU JUNMAI | Kanemitsu Shuzo, Hiroshima, Japan.

MUSHIMONO | Shrimp, Dungeness Crab, Tomato Dashi.

TINTO “TANIS” | Pablo Soldavini, Galicia, Spain 2022.

SHIIZAKANA | Spaghetti, Abalone, Mentaiko, Truffle, Kaiware.

IZUMIBASHI RAKUFUMAI KIMOTO JUNMAI DAIGINJO | Izumibashi Shuzo, Kanagawa, Japan.

NIKU | A5 Wagyu, Squash, Corn, Finger Limes, Eggplant Purée, Ponzu.

GRENACHE “DORIGO FAMILY VINEYARD” | A Tribute to Grace, Ballard Canyon, California 2023.

SUNOMONO | Orange, Kiwi, Raspberry, Lemon Verbena, Tapioca.

SHOKUJI | Nigiri | Ikejime Tai, Maguro -zuke, Managatsuo.

YAMA NI KUMO GA “ZAAA ZAAA” | Kawazawa Shuzo, Kochi, Japan.

Miso soup.

SHOKUJI | Nigiri continued | Shiokko, Masu, Uni ikura.

Blue crab hand roll.

MIZUMONO | Cantalope, Honeydew, Mint, Sansho.

RIESLING “HOFBERG” SPATLESE | AJ Adam, Mosel, Germany 2021.

Sobacha-Almond, Honey Tuile, Mango, White Peach, Vanilla, Meringue.

Matcha.

Mignardise.

Tea and madeleines for later.