A selection of wines and sakés by the glass, as well as a growing beer list, under Wine Director Jeffrey Undiarto achieves the delicate task of complementing Chef Niki Nakayama’s 13-course kaiseki tasting menu, without overwhelming its subtle and elegant flavors.
From The Sommelier: “I am always excited about pairing food and beverages, and recently I’ve integrated some really interesting beer into our menu. Ginga Kogen is from Iwate prefecture in Japan, and it’s an unfiltered beer from a region that sees more snowfall than anywhere else in the country. I also love Kagua Blanc, which is made in Belgium but is a Japanese-style ale. For wine, I’ve always been a fan of Alsace’s drier styles, and they pair really well with Japanese food.” —Jeffry Undiarto, n/naka
Dish We Loved: Seabass, uni butter, lotus root chip, cucumber salad, pickled radish
