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Chef Niki Nakamaya stands out for her artful approach to kaiseki. She grows her own organic vegetables, and the dishes take your taste buds on a seasonal journey. The ever-changing menu might include blue crab with zucchini blossom and carrot sorbet or miso-marinated trout with asparagus, roasted tomato, and beet chip.

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n/naka

Chef Niki Nakamaya stands out for her artful approach to kaiseki. She grows her own organic vegetables, and the dishes take your taste buds on a seasonal journey. The ever-changing menu might include blue crab with zucchini blossom and carrot sorbet or miso-marinated trout with asparagus, roasted tomato, and beet chip.