Producer Spotlight of the Day: Niki Nakayama

Niki Nakayama

Niki Nakayama is a pioneering Japanese-American chef and the co-owner of the acclaimed Los Angeles restaurant n/naka. She is widely recognized for her innovative approach to kaiseki, a traditional Japanese multi-course dining experience, which she adapts to reflect the seasonal bounty of California.

Background

Born in 1975 in the Koreatown neighborhood of Los Angeles to Japanese immigrant parents who worked in the seafood distribution industry, Nakayama developed an early appreciation for high-quality ingredients. After graduating from the Institute of Culinary Education in Pasadena in 1997, she began her professional career at the sushi restaurant Takao. Seeking to deepen her expertise, she spent three years in Japan, including a formative stint at a ryokan in Niigata Prefecture, where she immersed herself in the rigorous techniques of kaiseki. Upon returning to Los Angeles, she opened Azami Sushi Cafe and later a pop-up venture called Inaka. In 2011, she founded n/naka in the Palms neighborhood of Los Angeles, where she works alongside her wife and co-chef, Carole Iida-Nakayama.

Signature Work

Nakayama’s signature contribution is her "modern kaiseki" philosophy. At n/naka, she serves an elaborate 13-course tasting menu that follows the traditional kaiseki structure—moving from raw to grilled, steamed, and fried dishes—while incorporating local, sustainable California produce. A notable example of her creative fusion is her signature spaghettini, which features abalone, pickled cod roe, and summer truffles. Her work is characterized by a deep commitment to the integrity of ingredients, many of which are sourced from her own garden.

Philosophy

Nakayama’s approach is rooted in the Japanese principle of omotenashi, or wholehearted hospitality, which prioritizes the guest's experience above all else. Because kaiseki has historically been a male-dominated field, Nakayama has navigated industry barriers by focusing on the food itself rather than the chef's identity. She utilizes shoji screens in her kitchen to maintain a sense of focus and privacy, ensuring that diners engage with the artistry of the meal without preconceived notions about the gender of the person preparing it.

Recognition

Niki Nakayama has received significant critical acclaim for her work. She gained international visibility through her appearance on the Netflix series "Chef's Table." In 2014, she was honored with the StarChefs Rising Star Chef Award. Her restaurant, n/naka, has been awarded two Michelin stars, marking a historic achievement for a kaiseki-focused establishment in the United States.

Signature Recipe

Modern Kaiseki-Style Seared Scallops with Seasonal Greens

A delicate, balanced dish that highlights the natural sweetness of fresh scallops paired with the bright, earthy notes of local seasonal greens.

Prep time: 20 min | Cook time: 10 min | Total time: 30 min | Yield: 2 servings | Difficulty: Medium

Ingredients

• 6 large sea scallops, patted dry
• 2 tbsp neutral oil (such as grapeseed)
• 1 tsp sea salt
• 100g fresh seasonal greens (such as baby bok choy or spinach)
• 1 tbsp soy sauce
• 1 tsp mirin
• 1 tsp yuzu juice or lemon juice
• Optional: edible flowers or microgreens for garnish

Instructions

1. Season the scallops lightly with sea salt on both sides.
2. Heat the oil in a heavy-bottomed skillet over medium-high heat until shimmering.
3. Place the scallops in the pan, ensuring they do not touch, and sear for 2 minutes without moving them until a golden-brown crust forms.
4. Flip the scallops and sear for an additional 1–2 minutes until opaque and just cooked through. Remove from the pan and set aside.
5. In the same pan, add the seasonal greens and sauté quickly for 1 minute until just wilted.
6. Whisk together the soy sauce, mirin, and yuzu juice in a small bowl.
7. Arrange the greens on a plate, top with the seared scallops, and drizzle with the prepared sauce. Garnish with edible flowers if desired.

Notes

Serve immediately while the scallops are warm. This dish pairs well with a crisp, dry sake or a light white wine. For a variation, you may substitute the greens with blanched asparagus or snap peas depending on the season.