The Art of Kaiseki with Niki Nakayama
Here’s an intimate video of Niki Nakayama, one of the world’s only female kaiseki chefs, explaining what kaiseki is and what it means to her. The video features the n/naka chef-owner plating a selection of poetic dishes from her 13-course tasting menu.
Zensai, seasonal ingredients presented as an appetizer with lobster shumai, grilled duck, calamari with blue crab, and hirame ceviche.
Saki Zuke, a pairing of something common and something unique with a lobster potato with cold corn soup, crème fraiche, and ikura.
Modern Zukuri, a modern interpretation of sashimi with Japanese scallop, bell pepper gellee, golden kiwi, and dill.
Otsukuri, traditional sashimi with Oh Toro, hirame, kampachi, nama toko, kumamoto oyster
Niku, a meat course with Japanese ishiyaki wagyu beef.
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