Japanese egg custard tofu, with grilled freshwater eel, cucumbers and a garnish of baby cucumber with its yellow blossom. (Glenn Koenig / Los Angeles Times)
A look at the food and atmosphere at n/naka restaurant in Los Angeles.
Miso-marinated Tasmanian sea trout with asparagus, roasted tomatoes, red beet chip, lemon slice, watercress leaf and dots of ponzu soy gel. (Glenn Koenig / Los Angeles Times)
Chef Niki Nakayama in the kitchen at n/naka in Los Angeles. The restaurant is a chef-driven kaiseki (multi-course) place. (Glenn Koenig / Los Angeles Times)
A dish soon to be featured on the foie gras menu is steamed abalone slivers with foie gras poached in the abalone broth, garnished with julienned green onions. (Glenn Koenig / Los Angeles Times)
The atmosphere is serene and open at n/naka. (Glenn Koenig / Los Angeles Times)
Sesame and green tea tofu, left, with lobster, sea urchin, asparagus knot and a purple pansy petal. And a Japanese egg custard tofu with grilled freshwater eel, cucumbers and a baby cucumber blossom. (Glenn Koenig / Los Angeles Times)
The sashimi are, tuna, halibut, kanpachi, oyster with uni, and live sweet shrimp. (Glenn Koenig / Los Angeles Times)
