Chef-Owner Niki Nakayama reimagines traditional Japanese kaiseki—a procession of meticulous small plates—for today’s adventurous diner. The beverage program is equally split among wine and saké, making for some fascinating pairings with the 13-course menus.
From the Sommelier: “I’m excited to integrate more Italian wines into our pairings because the Italians just offer so many unique varietals. For example, the 2016 Giovanni Almondo Roero Arneis Bricco delle Ciliegie is a recent favorite; it has a lovely, creamy mouthfeel, good acidity, and good minerality. I always have this white wine during the summer and pair it with Chef Niki’s Modern Zukuri dish, which is her modern interpretation of sashimi. I also love the 2015 Casadei Sogno Mediterrano Toscana – it’s nice and dry, with lovely tannins, and nice long finish that goes so well with our Wagyu from Miyazaki.” —Jeffrey Undiarto, n/naka
Dish We Loved: Saki Zuke: Sazae conch, potato purée, roasted konbu soup, konbu dashi foam, caviar