A Culinary Journey

I may not be the ideal companion for this type of culinary journey. Honestly, I know myself. I am a picky eater, I like to have a choice in what I eat, and I’ve been told on more than one occasion that I eat like a bird. So, why would someone ask me to accompany them to an expensive dinner at an exclusive restaurant that may have taken them months, if not years, to get a reservation at? Good question! Yet, much to my surprise, I’ve taken part in not one, but three of these events in the last five years.

After reading about Chef Niki Nakayama’s modernized kaiseki menu, then learning her restaurant was located in SoCal, Robert decided he wanted to experience a multi-course seafood omakase meal. When he asked me if I’d come along, offhandedly, I said sure. That’s what spouses do. I didn’t really give it another thought until three months later, when he secured four very pricey seats. Located in West Los Angeles, the two Michelin starred restaurant N/Naka offers one seating each Wednesday through Saturday for 26 people. While we knew many people who love Japanese food, we had to wonder who would be willing to fork over a substantial amount of money and travel through L.A. traffic mid-week for a three-hour dinner? Robert’s brother and our niece happily obligated.

As the date for our N/Naka dinner approached, Robert became more excited and I became more…concerned. I mean the word omakase literally translates to “I’ll leave it up to you.” If that wasn’t disconcerting enough, I’m not a huge sushi fan or fish eater for that matter, and after being informed that it would be 13 courses, I could feel my anxiety rise and my stomach expand.

When the day arrived, Robert called an Uber and ironically the driver had a penchant for “sea shanties” which we listened to the entire hour and ten-minute trek there! Once we met up with Barry and Lily, we were promptly shown to our table and the tasting began.

From my journal: July 15, 2021, Newbury Park, California

“…service was impeccable…the food was beautiful…I ate things I’d normally never try like oysters, mussels, toro, barracuda, and fish roe!”

What I enjoyed about this meal besides our enthusiastic company, was that each of the courses was artistically curated and presented. The combination of color, texture, and tastes were harmonious. The attention to detail was extraordinary. Everything from the portions, knife cuts, to the arrangement on the plate or in a bowl was expertly executed. I also loved learning from the staff about the seasonal ingredients sourced from Japan and found or grown locally. Beginning with Sakizuke, this first course was comprised of uni, cauliflower puree, carrot coconut ice, trout roe, and nori sable, and ending with Muzumono, the last course of lychee sorbet and shiso lime granita followed by a ginger poached plum, lavender ice cream, and honey crumble tuille, the food awakened all of my senses. At the end of the evening, Chef Niki came out from the kitchen to thank us. We, in turn, thanked her and applauded.

As I initially thought, some of the dishes, while absolutely stunning, were too much for me, in both taste and size. That’s where Robert stepped in.  He was more than glad to lend a hand.

Within the last year, we’ve added two more omakase dinners to our dining repertoire. What has amazed me is that all three were truly unique. Vastly different from N/Naka was Sushi Tanaka. Not only did it take over two years to get a reservation there, the owner Chef Sei Tanaka is the sole creator and server. His restaurant is located in a strip mall in Simi Valley, CA and seats seven at the sushi bar. Minimalistic in décor, Tanaka’s 15-course meal included specialties such as bluefin tuna, Hokkaido sea urchin, and torched sea perch. And Kaze, a new Japanese restaurant in our town, has a distinct vibe. It too is situated in a strip mall, however there is no signage out front, just frosted glass doors where a hostess greeted us and welcomed us into a speakeasy like setting. Accommodating 12 people at their counter, owner and head Chef Sean Balanon and his staff of four served us a 19-course meal offering such delicacies as naga negi and butternut squash, kinmedai, and kampachi.

After three experiences, I now know more about the omakase concept of dining, the Dos and Don’ts, if you will. The first Do is relax. Not having to choose from a menu gives you the chance to be totally in the moment. Trust the chef. The food will be premium grade with the freshest ingredients and seasoned to perfection. Also, interact with the chef and staff. When eating at the counter, we could easily listen to and talk with Chef Sei and Chef Sean. Learning what each dish was composed of really enhanced this experience, and both welcomed all questions asked. Their suggestions as to how to eat each course was appreciated, too. Hands and chopsticks were both acceptable and most often we were to eat each serving in one bite. Eating the food immediately was also encouraged because it is prepared with specific attention to temperature, texture, and balance of seasonings.

Now for the Don’ts. Don’t be late. Arrive 15 minutes early to meet the other guests, settle in, and perhaps enjoy a sip of sake before the meal begins. Don’t wait until you arrive to mention any dietary restrictions, do so when making your reservation. And don’t wear strong fragrances or scented lotions, which can interfere with the subtle aromas of the food.

Besides omakase etiquette, I’ve gotten better at keeping an open mind about the food served, tasting each course, and being present throughout each culinary journey. It is said that omakase is composed like music beginning with delicate flavors, then moving on to richer ones, and ending on a sweet note. I can appreciate this metaphor as well as the artisanal craftmanship of the chefs, the attentive wait staffs, and the pure beauty and care taken to make the fresh, high quality, and carefully curated ingredients sing.