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LA Chef Niki Nakayama Explains & Plates a Series of “Kaiseki” Dishes

In this short film by The Art of Plating, chef-owner Niki Nakayama of n/naka – a high end kaiseki  restaurant in Los Angeles – plates a selection of dishes from her tasting menu while explaining what kaiseki means to her. From the restaurant:

At n/naka, we are devoted to providing a unique and satisfying dining experience through our interpretation of kaiseki. This traditional Japanese culinary art form reflects the ever-changing rhythms of the earth by taking the freshest seasonal ingredients and presenting them in their most natural states.

According to the AoP, the dishes being plated in the film are as follows…

Zensai, seasonal ingredients presented as an appetizer with lobster shumai, grilled duck, calamari with blue crab, and hirame ceviche.

Saki Zuke, a pairing of something common and something unique with a lobster potato with cold corn soup, crème fraiche, and ikura.

Modern Zukuri, a modern interpretation of sashimi with Japanese scallop, bell pepper gellee, golden kiwi, and dill.

Otsukuri, traditional sashimi with Oh Toro, hirame, kampachi, nama toko, kumamoto oyster

Niku, a meat course with Japanese ishiyaki wagyu beef.

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