n/naka

the idea for n/soto when the COVID-19 pandemic forced them to close n/naka, their globally famed 26-seat ode to kaiseki in Palms. The elaborate bento boxes they began selling to stay afloat led to collaborations with other chefs and a pop-up at the

n/naka their attention at night when indoor dining resumed, so they invited chef Yoji Tajima, whose Beverly Hills sushi restaurant Yojisan closed in 2020, to lead n/soto's kitchen. Locally or nationally, fewer restaurants bill themselves these days

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

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   

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

previously-granted awards, including Michael Cimarusti’s Providence, Niki and Carole Iida-Nakayama’s N/Naka, Josiah Citrin’s Santa Monica restaurant Melisse, and Hayato in DTLA; all of these mentioned have retained their two-star ratings. Still, there has yet

the second restaurant from Niki Nakayama and her wife, Carole Iida-Nakayama, was nearly as difficult a reservation as their fine-dining flagship n/naka. That’s because the tranquil covered patio wasn’t quite ready at first. With its izakaya model

— small to midsize plates that incorporate myriad culinary techniques, matched with a thoughtful beverage program — a table doesn’t require anything close to the combination of calendar reminders and blind luck that booking at n/naka does. n-soto.com An

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

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

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

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