N/Naka

5 out of 5 Stars

It's taken me so long to write a review for this restaurant because I was completely mystified by the entire experience.  This three hour, thirteen course tasting menu takes you on a journey of flavors and textures, leaving you in a state of sheer ecstasy. 

The restaurant itself is an unmarked building, not the kind of restaurant you just stumble into.  The interior, like the exterior, is understated and quiet.  With just a few tables, the atmosphere at N/Naka is relaxed and pleasant.  In addition to the lovely atmosphere, the service at N/Naka is extraordinary.  With every dish, our waiter explained what was on the plate, where it came from, how it was cooked, and how to eat it.  Overall, the staff was friendly, helpful, and very attentive.  When my boyfriend accidentally knocked over a shot glass of sake, they cleaned up the mess and brought us both complementary shots.  I was pleasantly surprised and also slightly amazed by the whole experience at N/Naka.  The combination of relaxed atmosphere, friendly service, and mind-blowing food took this meal to a level I have never experienced.

Even more amazing that the service at N/Naka is the food.  Every dish was simple, elegant, and beautifully executed.  Although my experience at N/Naka was indescribable, here are some pictures and descriptions of the dishes to try to give you an idea of my experience.

1) Cucumber blossom- this tiny starter course really set the tone for the rest of the meal.  It was simple and beautiful, yet packed a flavorful punch, prepping the palate for the next 12 courses.

2) Prawn, yellowtail ceviche, tuna rose, seaweed, and monkfish liver

The complexity of flavors in this simple dish was astounding.  The flavors of the dish maintained a perfect balance between sweet, sour, savory, and spicy.  Each small piece complemented the plate as a whole, yet worked on an individual level. 

3) Scallop with snap pea, foam, soy reduction, and green pea puree

Immediately, this dish intrigued and perplexed me.  With a just a gentle nudge from my fork, the scallop split tenderly in half, exposing the silky smooth center.  The scallop itself was flavored beautifully, but the soy reduction and pea puree took the dish to the next level.  The  sweet scallop, salty soy reduction, and slightly bitter pea puree created the perfect combination of flavors. The buttery texture of the scallop was also perfectly offset by the crunch of the peas and the airiness of the foam and puree.  Overall, this dish looked simple, yet brought forth complex flavors and textures in astounding ways.

4) Sea Bass and Zucchini Soup- This lightly savory soup was the perfect palette cleansing dish, preparing my senses for another journey.

5) Lobster in mandarin orange, tuna, oyster, and snapper

In order to fully enjoy this plate, we were instructed to eat in a counter-clockwise order and to dip certain pieces into specific sauces.  This chef absolutely knows what she's doing and creates a playful way for people to enjoy her food.  Each piece is tender and flavorful, so it's hard not to love everything that she serves you.

6) King Crab leg with Butter and Shiitake Mushrooms

As someone who has never particularly enjoyed eating crab, I was pleasantly surprised by this dish.  The shiitake mushrooms complemented the buttery crab leg while the acidity of the lemon juice lightened everything up.  The balance of rich flavors and light acidity worked perfectly in this dish.

7) Yam, truffle, and sea bass-The truffles in this dish created an umami flavor that balanced the sweetness of the yam and the tenderness of the sea bass.

8) Pasta with Truffles

This dish may not look spectacular, but it's the best pasta you'll ever have.  The creamy, umami mix of the mushrooms and truffles in the pasta created an overwhelming richness that I had never experienced before.  This dish epitomizes the flavor of umami with a deep richness that elevates the simple pasta to a noteworthy level.

9) Wagyu Steak with Asparagus and Brussels sprout

This was my first experience with Wagyu beef, so my standards are now extremely high.  The steak was so juicy and tender that it fell apart as I ate it. The Wagyu was savory, succulent, and juicy, the perfect combination of textures and flavors.  It's the kind of steak that makes you want to get up out of your chair to kiss the chef.  And it was only about two bites. 

10) Oyster and Sake

After the decadence of truffles and Wagyu, the oyster and sake helped cleanse the palate for the dishes to come.  The saltiness of the oyster with the sweet, citrus sake paired perfectly together.

11) Sashimi Course
Halibut with Ponzu sauce & Tuna with Soy

Mackerel & Shrimp

Unknown fish & Uni

Each piece of sashimi was served warm with freshly cooked rice and sauce or vinegar infused in the rice for flavor.  There's no need to dip these pieces of sashimi in soy sauce, the flavors are too perfect on their own to be covered up.  Although I do not typically enjoy eating sashimi, this sashimi was perfectly executed and tasted phenomenal.  These dishes made me reconsider everything I thought I knew about good sushi and sashimi. 

12) Soba noodle soup-  This last soup was a final palette cleanser before the dessert portion.  The soba noodles were tasty and filling, while the broth of the soup performed its cleansing function.

13) Chestnut Crepe, Chocolate Crème, and Green Tea

This dessert was the perfect culmination to an amazing meal.  The richness of the chocolate and chestnut flavors send you into a food-coma-like state as your body tries to process the extent of amazing flavors experienced throughout the night.

I'm still in awe of my experience at N/Naka.  Every flavor in every dish is simple and powerful, complementing the silky textures.