n/naka

Stories about n/naka

Take-Out Tip of the Day: In-Demand Sushi and Sashimi from N/naka

Hailey Eber • Los Angeles Magazine • April 24, 2020

Set your alarm for tomorrow morning. N/naka, long one of the city’s harder to score reservations, also has some of the hardest to get takeout. The restaurant opens up reservations on Tock for its to-go meals for the week every Saturday at 10 a.m

. and they’ve been selling out within minutes, according to a representative for n/naka. The acclaimed kaiseki spot from Niki Nakayama has two items for pickup and makes about 150 meals per day. The $38 bento with sushi includes an assortment of items

L.A. special occasion takeout and delivery recommendations

Bill Addison • Los Angeles Times • April 15, 2020

classic like rigatoni all’Amatriciana to your own taste. It will be magnificent. Delivery or pickup. 1023 Abbot Kinney Blvd., Venice, (424) 387-8622,felixla.com Kaiseki jubako from n/naka. (Bill Addison / Los Angeles Times) n/naka A 2015 episode on

Auburn    Bavel    Bestia    Bon Temps    Broken Spanish    The Brothers Sushi    Cassia    Crustacean    Dialogue    Pasjoli    Felix    n/naka    Shunji    Vaca    Vespertine   

In the Waning Days of the Shutdown, L.A. Takeout Has Gotten Elaborate

Hailey Eber • Los Angeles Magazine • June 19, 2020

, Rossoblu reopened for in-restaurant dining with distancing guidelines in place. At n/naka, takeout comes in gorgeous bento boxes sourced from Japan. The roughly 150 takeout meals available each night, priced at $38 or $85 a person, sell out in minutes. Chef

L.A. restaurants can reopen, but most will remain closed

Andrea Chang, Jenn Harris, Peter Meehan • Los Angeles Times • May 30, 2020

region’s most popular restaurants — Alimento, n/naka, Ronan, Birdie G’s, Cassia, Lawry’s the Prime Rib and Sonoratown among them — takeout will remain the status quo for a while. Calling the latest developments “head-spinning,” Bar Amá chef-owner Josef

5 things you can do to help L.A. restaurants

Patricia Escárcega • Los Angeles Times • March 28, 2020

open for takeout. Bill Addison shares seven favorites so far. Also from Bill: how the coronavirus shutdown has affected two L.A. bars. — Vespertine for $49, Auburn for $39, n/naka for $38, Dialogue for $35. Deputy editor Andrea Chang reports on the

What California reopening will look like, from food to retail

Sam Dean, Patricia Escárcega, Hugo Martín, Bill Shaikin, Ryan Faughnder • Los Angeles Times • May 6, 2020

might struggle harder to make ends meet. Niki Nakayama, chef and owner of the 26-seat Japanese kaiseki restaurant n/naka, expects her restaurant will be able to stay profitable at 50% capacity, but it will require her to cut back on the number of staff

working every night. “Maybe we would have to alternate the shifts so that everybody gets to work, but just not together at the same time,” she said. A normal dinner service at n/naka seats about 50 guests in one evening, but Nakayama thinks her restaurant

What rings true and false for Los Angeles in Michelin's new California guide

Bill Addison • Los Angeles Times • June 4, 2019

mostly useful for any added attention it brings to the city and the briefly diverting debates it will spark. Six L.A. restaurants earned two stars: n/naka, Providence, Somni, Sushi Ginza Onodera, Urasawa and Vespertine. I’d align with half of those (the

Dialogue: a far grander setting, a lot of mediocre cooking. So … fun to carp and quip over, right? I don’t disparage the value Michelin might bring. If the guide introduces more diners to deserving, exemplary Southern California chefs — n/naka’s Niki

Wild, wonderful Somni in Beverly Hills breaks all rules of LA fine dining

Bill Addison • Los Angeles Times • November 27, 2019

around art and craft and theater like taffy. It’s also proof that unruly creativity can thrive on every level in Los Angeles dining. Somni has few local peers in price and bleeding-edge originality: Niki Nakayama’s n/naka, Dave Beran’s Dialogue, Brandon

Somni   

Review: Good luck scoring reservations at Hayato, a tiny tasting-menu wonder

Bill Addison • Los Angeles Times • April 11, 2019

years he spent staging at temples of modern Japanese cooking such as Tokyo’s three-Michelin-starred Ishikawa. Similar to Niki Nakayama’s n/naka, another extraordinary restaurant that builds on kaiseki traditions, a reservation at Hayato has become the

Decade in dining: How Los Angeles became America's best and most exciting food city

Bill Addison • Los Angeles Times • January 3, 2020

and restaurants from the last decade that come to mind: Wes Avila of Guerrilla Tacos, Nyesha Arrington, n/naka, [pastry chef] Isa Fabro, Susan Yoon (the executive chef at Orsa & Winston), Josef Centeno and Chris Yang. A city that honors specificity