Stories about n/naka

A New Restaurant from the N/Naka Team Traces the Immigrant Journey from Japan to America

Hailey Eber • Los Angeles Magazine • April 14, 2021

serve as a vehicle for more than just takeout,” says Iida-Nakayama. “It can tell a story. It can bring us together with other collaborators.” The two have long been known for their modern kaiseki restaurant in Culver City,n/naka. When COVID-19 forced

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   

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

DTLA’s Camphor Wants Patrons to Get Lost in Spice

Heather Platt • Los Angeles Magazine • June 1, 2022

environment with upscale brasserie food and cocktails.1541 Wilcox Ave., Hollywood, mesamisla.com. N/soto, West AdamsThe pop-up from N/naka duo Niki Nakayama and Carole Iida-Nakayama, serving izakaya-inspired small plates (below) and mains like miso-baked bone

What to eat now: A tartare that tastes of one thing: carrots

Jenn Harris • Los Angeles Times • May 23, 2022

vegetable in Los Angeles at the moment. The tartare arrives in a perfect circle, hidden under coins of orange, white, yellow and purple carrots. A few slivers of raw fennel lounge across the top. The Nakayamas, who are also behind the two Michelin-star n

/naka in Palms, use no fewer than five preparations of the star vegetable. Carrots are peeled and then broken down into wider and more narrow sections. The wider cuts are roasted. The smaller cuts are pureed into a carrot cream. The skins are dehydrated

How to eat at Hollywood’s 'it' restaurant tonight

Bill Addison • Los Angeles Times • April 23, 2022

details on where to eat at Coachella if you’re headed to the desert for the festival’s second weekend. — n/soto, the new izakaya from Niki Nakayama and Carole Iida-Nakayama of n/naka, has opened in Mid-City ... and this week’s other must-know L.A

Porridge + Puff's Minh Phan debuts Hollywood pop-up Phenakite

Bill Addison • Los Angeles Times • October 21, 2020

service or take care of someone.” Women friends in the industry — particularly n/naka’s Niki Nakayama and Carole Iida, who gave Phan ceramics made for a Vespertine collaboration as a “permanent loan” for Phenakite — encouraged Phan to embrace the chance

and her team have hardly been idle. The number of group efforts in which Phan has a hand can make the eyes blur: collaboration meals with n/naka and Alta Adams and (with other women chefs) Cochon555; partnerships that feed seniors and that support

The best tasting menus in Los Angeles

Jenn Harris • Los Angeles Times • February 23, 2022

vichyssoise at Phenakite in East Hollywood (Silvia Razgova/Silvia Razgova) Minh Phan says a collaboration dinner with Niki Nakayama and Carole Iida-Nakayama of n/naka, one of the most lauded kaiseki menus in the country, inspired her to open Phenakite, her

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

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