CHEF NIKI NAKAYAMA   Born and raised in Los Angeles, California, Niki began her career at the renowned Takao restaurant in Brentwood, Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish.   Niki’s ambitious second venture N/NAKA allowed Niki to do what she enjoys: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. N/NAKA has been ten years in the making and is the expansion of Niki’s previous endeavors, applying the artistic and technical notions of kaiseki to create an  ever-evolving seasonal narrative within each meal .

CHEF NIKI NAKAYAMA

Born and raised in Los Angeles, California, Niki began her career at the renowned Takao restaurant in Brentwood, Niki trained under chef Masa Sato in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish. 

Niki’s ambitious second venture N/NAKA allowed Niki to do what she enjoys: creating a thoughtful and cohesive series of dishes that provides a personal experience for each diner. N/NAKA has been ten years in the making and is the expansion of Niki’s previous endeavors, applying the artistic and technical notions of kaiseki to create an ever-evolving seasonal narrative within each meal.

KAISEKI   Kaiseki is traditional Japanese thirteen course meal, the menu emphasizes seasonality, and the courses are structured to showcase ingredients using a sequence of preparations: A raw dish is followed by a grilled dish, then a braised or steamed dish, then a fried dish and so on, from light to heavy to light again. Niki makes what she calls “modern kaiseki,” grounded in the Buddhist custom but open to interpretation.

KAISEKI

Kaiseki is traditional Japanese thirteen course meal, the menu emphasizes seasonality, and the courses are structured to showcase ingredients using a sequence of preparations: A raw dish is followed by a grilled dish, then a braised or steamed dish, then a fried dish and so on, from light to heavy to light again. Niki makes what she calls “modern kaiseki,” grounded in the Buddhist custom but open to interpretation.

SITE 9033 Santa Monica Blvd. Los Angeles, CA

The central location of West Los Angeles has made it a focus of commercial development, with several high-rise office buildings along Olympic, Santa Monica, and Wilshire Boulevard.

AXONOMETRIC

MATERIAL AND FURNISHING

APPROACH

ENTRY

BAR LOUNGE

OPEN KITCHEN

EXTERIOR DINING