n/naka: Autumn Jubako - the Continuum

n/naka

LA County Safer At Home: Day 244 Menu.

Menu.

n/naka Autumn Jubako.

Vent holes? What lies beneath?

Top layer. Fruit salad, ganmodoki, matcha miso satoimo, silken tofu, rice, basque cheesecake, black cod soup.

Kisu Age, shrimp and lobster stuffed shiitake, duck tenderloin stuffed shiitake.

Orange-carved fruit salad, silken tofu, tiny clam chowder bowl.

Broccolini, yuzu shrimp, ganmodoki, matcha miso satoimo, ginko nut, etc.

Chirashi, sushi, sashimi, pickled vegetables. Ahi tuna, ikura, abalone, uni....

Struggled to get a good overhead shot.

Chirashi close-up.

Nigiri. Toro at foreground.

Pickled vegetables.

Just how little it is.

Sashimi. Uni was done like jello???

Chocolate basque cheesecake. Decadent.

They keep mixing up the menu at n/naka, with their Autumn Jubako being the latest. Top layer included a delectable fruit salad carved into a mandarin orange, the world's smallest clam chowder bowl, silken tofu, some deep-fried stuffed shiitake mushrooms... dang.

The bottom layer goes a little more conventional but is even more tasty, with chirashi, sashimi, sushi, and the delicious lightly pickled veggies they love to do. Top it off with a black cod soup and guest Chef Hansuk Cho's chocolate basque cheesecake for a truly decadent meal.