n/naka x yam'tcha
earlier this month, we finally went and had dinner at n/naka in culver city. it wasn’t their standard service but a special collaboration dinner with chef adeline grattard of yam’tcha in paris. our good friends from san francisco were the ones who managed to snag the reservations when it was announced and flew down just for it.
pick-your-own sake cup.
tea, sake, lychee (i think!).
sakizuke: shigoku oyster, sorrel cream, sea grape, mint.
i wasn’t sure what a french chinese modern kaiseki collaboration dinner would be like, but i loved it. the format of the kaiseki meal mixed with the comforting flavors of childhood (for me) was particularly special.
zensai: har gau, miyazaki wagyu beef nikogori, ika sashimi, jade roll, caviar chawanmushi, sichuanese cucumber salad, green plum gelee.
for the zensai appetizers, there was a har gau and it was the. best. har gow. i’ve. ever. eaten. and i’ve eaten a lot of har gows in my life.
har gau closeup.
caviar chawanmushi closeup.
modern zukuri: cured kinmedai, pea tendril, fennel, pickled kabu, shrimp paste aioli.
owan: kabu, chicken soup.
another highlight was the owan above, which took me back to this one breakfast spot in taichung, taiwan, where i spent many a childhood summer. i don’t know where it’s located or what it’s called but they serve a savory sticky rice dish that i’ve never had anywhere else that is one of my absolute favorite things on the planet, and this soup had the exact flavor of that rice.
otsukuri: king crab sashimi.
agemono: sweet and sour spiny lobster, tomatillo, finger lime.
mushimono: abalone, broccoli, shiitake, yuzu.
as expected, every plate was beautifully plated and presented. it was both a feast for the eyes and the tastebuds.
shiizakana: char siu, baby corn, hoisin sauce.
shokuji: lo mei fan, dry scallop shrimp, lap cheong, shiitake, chive, xo sauce.
mizumono: chinese mochi, chestnut.
grape sorbet.
almond tofu, almond cookie, sabayon, white truffle.
after the amazing meal and experience, we had the opportunity to meet the chefs! the amount of talent in the room was humbling, yet they were all such humble souls themselves. and i’d be remiss if i didn’t mention how amazing the service was. our server hanny and team really took care of us with impeccable attention to detail.
chefs from yam’tcha and n/naka after service.
parting gifts.
biscotti and tea.
3455 Overland Ave., Los Angeles, CA 90034
