Naka

Ick. I was not impressed. Dark, cold, unpleasant joint. We did not eat any food here so my review is only for the bar area.
We came in for a drink on a Friday night. There was lots of seating and we sat at the bar on barstool. The drinks were undrinkable. Very gross and $ 10-​$ 15 per drink. My bad for not going with my regular Hendricks and tonic.
Sorry I hate giving bad reviews. I was surprised when I mentioned to the bartender the drink was bad he didn’t give me any alternative options. Like maybe offer me a new drink?

Service: A
Décor: B+
Food: A
Pricing: A–
2 options: Omakase (kaiseki style) only seating or Bar menu seating.
The bar menu is not your typical bar menu. Had their special of the day– hickory smoked wagyu, wagyu katsu, chicken bowl, and a seafood tartare (everything was really really good!) Each order of beef was only $ 35−39…didn’t understand why but it was melt in your mouth deliciousness.
There’s a small full bar in the front area. The back (better lit and fancier room area) is for omakase customers.
Omakase options are from $ 75 – 120.
I definitely recommend a try! I’ll be coming back here for sure the next time I’m in town.

We came back to Naka for a second tasting and Chef Shota kept his promise. Our meals were hand selected delicacies. Some we have never tasted before. Every single dish is a collection of food art and poetry. The thoughtfulness demonstrated in the balance of taste and presentation. Every bite is an experience. Great casual ambience, great service, the amazing taste menus sealed it for us… We know where to go next time we want to spoil ourselves!
Thank you, Chef Shota! You are an artist!

Naka has become our favorite restaurant in Seattle since our first visit for our anniversary. We thought the tasting menu would be an amazing experience for a special night but their menu became a go to for us. We are obsessed now! Just took my Dad straight from the airport to Naka for him to experience the incredible food. Beyond the fabulous flavors, Naka delivers artistic presentation. I will definitely be back again soon!

I’ve done Naka twice now, once for the full chefs tasting menu and once exploring the bar menu. Both experiences were different and both were amazing in their own way. We did the 15 course Kaiseki for our anniversary, 15 courses which took about 3 hrs. One of us did the wine pairing while the other did the sake, not sure which one we liked more, they were both so good. The service was excellent the entire way through and our waiter did a great job explaining the dishes to us as well as the pairings.
Each course was unique and featured attention to detail that is rare to find. Our personal favorite was a dish inspired by a fishing trip with Chef Shota’s father. The plating featured river rocks from the trip as well as a piece of a thatch roof. The dishes were intricate, delicate and allowed the ingredients to be the star of the show. There was one course featuring Dungeness crab and a micro sliced cucumber that was something I had never experienced texturally before. Thinking back, there were many dishes that I will not forget and zero that I did not thoroughly enjoy.
Now to the Bar Menu…
WOW. The Chicken Mabushi Rice Bowl is maybe a top 5 dish all time for me. I will say that this flavor profile is in the top for me, but the execution is flawless. We also did the Yams, the Fried Chicken Tatsuta, Chiecken Noodles. They were all amazing. The icing on the cake from our bar experience was wonderful service from Nik the bar manager. We will be regulars at Naka going forward, I can’t wait to try the Wagyu Katsu next time!

Let me begin by saying that our meal at Naka was unhesitatingly wonderful and delicious. We chose the Naka Kaiseiki, which is a 10 course tasting menu showcasing traditional Japanese cuisine. I had not tried the kaiseiki dining style previously, so I didn’t quite know what to expect. Our dinner at Naka was extremely memorable — I would highly, highly recommend it.
The options on the menu for the main restaurant are: Naka Kaiseiki (10 courses, $ 120pp); Chef Kaiseiki (15 courses, $ 170pp and requires 1 week advance notice); Tasting Menu ($ 75pp). I inquired how much food was included in the Tasting Menu, and was told that it is a 5 course full meal. However, we were pretty hungry, and it was our first time at this restaurant so I figured we should opt for their classic Naka Kaiseiki. No regrets there!
There was good variety in our 10 courses, including a sashimi course with blue-​fin tuna, cedar-​smoked black cod, a pickled appetizer course, and sorbet palate cleanser. The flavor profile of each dish was excellent. If you expect to be dazzled by the high drama of molecular gastronomy and the latest trends, this is not the place for you. This is traditional kaiseiki, which highlights subtle flavoring and harmonies between fresh ingredients. This review is veering off toward the side of the philosophical; but bear with me… Naka highlights the inherent flavors of food, rather than masking them in overly strong sauces or spices.
I thoroughly enjoyed our meal here. Only –1 for the price; I take no issue with this price for a 10 course tasting, especially when the technique and presentation are excellent as they are here. However I do think it is overpriced for the amount of food received (i.e. ~$ 100 I would find exceedingly fair; somehow $ 120 seems slightly overpriced to me, perhaps this is arbitrary). This in no way takes away from the quality of the food here. It only limits this to a special occasion rather than a casual weekly dinner.
Service was very polite and courteous; however the waitress we had struggled slightly to remember each of the ingredients for the courses. As the restaurant is very new, I’m completely willing to overlook this but it did take away slightly from the overall level of polish one would expect at this caliber.
If anything, after trying the Naka Kaiseiki I am intrigued to try the a la carte bar menu!

I’ve been to Naka twice now. The first time was to try their kaiseki in their dining room area and the second time was for their happy hour menu in the bar area.
When we first walked in and got seated, we were a little surprised how empty it was but then again we had an early dinner reservation (5pm) but we were the only table in the restaurant so far besides the couple people at the bar. They asked us if we had reservations then got seated right away by the window. We decided to try their Chef Tasting Menu which was their 5 course kaiseki. Their dining room menu consists of only three kaiseki options: 5, 10, or 15 courses. If you want to try their 15 course kaiseki, you need to reserve it with them at least a week in advance. I really liked the way the restaurant was minimalistic in décor with an open kitchen where you can look in and see the chef at work.
After they took our order, we only had to wait a little while before our courses started coming out. We were all very impressed by the presentation of each course and the serving size was quite generous for being a tasting menu which in my past experience is normally smaller portions. One of the waitresses told us that they try to make the portions for the 5 course menu a little bigger to make sure we get enough food which the 10 and 15 courses, the portions are a little smaller. Overall, I enjoyed all 5 courses we had but the one that probably stuck out to me the most was the smoked cod dish. They gave us a pretty big portion and the cod was cooked perfectly. They ended our meal with a deconstructed flan dessert (which might have been on the house since we went for my sister’s birthday) because that would have been our 6^th course of the meal.
Last night I went back with a friend to try their happy hour/​bar menu which is only available in their bar/​lounge area. It was a little strange to me that their drinks happy hour is available from 5−7pm and their food happy hour menu is from 9−11pm. We ordered a lot off their happy hour/​bar menu to try a little bit of each and I must say I almost like their bar menu items just as much if not more than the kaiseki I had here last weekend. The fried chicken was delicious, not too much breading and the chicken was moist and juicy. The fresh catch over rice was also very good which had chopped up seafood with fish roe over «special» rice. I only wish the portion was slightly bigger, but still very good. The steamed local Manila clams were good but what stood out to me the most were the mushrooms that were in the dish. So good! I can’t remember the name and it’s not listed on their menu. The braised pork belly also came with the same delicious mushrooms on the side and we ordered a side of rice to go with it. We ordered 4 of their oysters to try and they were also very tasty with a very pretty presentation. My favorite dish off their bar menu was probably their beef wagyu katsu. I’ve never had A4 beef wagyu in katsu form before but it was pretty amazing. It’s priced pretty high for a bar menu item ($ 39.00) so you would only expect it to be amazing and it held up in my expectation! It was breaded in Japanese breading but still rare in the inside. The melt in your mouth type of meat — delicious!
Overall, I really liked both my experiences here but almost wished they had more food options in their dining room area and not just the three tasting menus. I will definitely be back for their bar/​happy hour menu!

As Seattle’s first and possibly only kaiseki restaurant, this place was a cool experience for my own birthday dinner. Keep in mind that the dining room only has 3 options for kaiseki that starts at $ 75, so you’ll want to stick to the bar for a different ala carte menu. It is a pretty cool experience, so save up and check it out.
Although they have 3 options for kaiseki, their 15-​course Chef kaiseki requires a week’s notice. You can walking in for their 5-​course tasting menu or their 10-​course Naka kaiseki whenever you please. Not being overly hungry since we came for an early (5pm) dinner, we chose the 5-​course tasting menu. It is a beautiful, thoughtful meal composed of fresh fish, pickled vegetables, and beautiful plating. Each dish is described by the server; he will even give you instructions if required.
Our first dish came on a rectangular tray and we were instructed to eat it from right to left: a cube of pickled daikon, soud vide duck rolled up and skewered by a toothpick, a large piece of eggplant, japanese squash shaped and colored like pumpkin, tofu topped with a dollop of red miso, and a bite of pickled fish.
Second dish was sashimi with the same fish as what was pickled in round 1 (I didn’t catch the type), hamachi, and toro. Plus a tiny wooden spoon of roe. Delicate and delicious.
Third dish was a amazingly silky and creamy chawanmushi, or steamed egg. True to form, it was perfectly steamed with the consistency of tofu. It held a bite of cod, some mushrooms, and some crab. I didn’t get the crab, but the dish as a whole was warm, soothing, and lovely.
Fourth dish was a generous portion of cedar smoked buttery black cod with a side of pickled okra, lotus root, and onions. The fish could have been a little warmer for my taste, but it was still yummy and filling.
Fifth dish was a two-​parter. There was a small bowl of fried rice with mushrooms accompanied by a small bowl of miso soup with manilla clams and a tiny dish of pickled radish or something. Again, could have been warmer. I think the soup was warmer than the rice, but we lingered over the cod from the last course.
To our surprise, the staff surprised us with a six course: dessert. They knew it was my birthday and brought out a deconstructed flan with a birthday candle! It was creamy and luscious, along with the rich caramel sauce, blueberries, and fruit chip on top.
The staff were friendly, unobtrusive, and knowledgeable. We were greeted heartily by the bartender when we walked in– since the bar is RIGHT BEHIND the hostess stand. As you walk by the kitchen, you can see Chef hard at work assembling his beautiful creations.
It was an awesome birthday dinner and I am excited to try their happy hour bar menu!

(disclaimer: I was there for a Unilocal event, but this review is for dinner and drinks afterwards)
As mentioned above, I was here for an Elite event beforehand, and as a result I got to chat with Nick a bit as everyone rolled in. This is a man who not only knows his cocktails, but knows how to hold a party. He greeted everyone with a warm smile, had tons of jokes, and just made everyone feel welcome. His cocktails were spot on and creative. Just tell Nick what you’re feeling, and he’ll make you feel that much better.
On the food side, my wife and I did a handful of items from the bar menu. We had the fresh catch on rice (unimaginative name, very imaginative dish), the wild mushroom tempura (not greasy, perfectly fried, and really brought out the flavors of the mushrooms), and the wagyu tartare (I’m a sucker for tartare, and this absolutely did not disappoint).
It’s spendy, for sure, but for special occasions this would be a great place to visit.

For me Japanese food is all about using the highest quality fish, delicate flavors, and executing seemingly simple dishes well. Naka does these things very, very well. I came here for the Unilocal event and stayed for dinner and enjoyed everything I had here. A huge thumbs up to Nick who is their bartender as he can make some very good cocktails. I would say go off menu and tell him the things you like and wait for the delightful surprise.
They have a pretty good happy hour special and I would highly recommend the fish bowl as it was just the perfect balance of ingredients. The best part was the sprinkling of caviar that added just the perfect amount of saltiness to the dish. The was a good variety of textures, the rice was cooked perfectly, and just simply good. Seating is a bit limited here and this is bound to be a popular place so make reservations ahead of time. Prices are on the higher end of things but this is a date night spot no doubt. Beautiful interior and designed geared towards that evening crowd.

Saw some of these pictures and reviews and decided to give it a try and it is close by my place.
Sat down, was ready to order and was told they are too busy to serve Kaiseki meal for one person. Sort of odd so don’t dine here if you are coming alone? By the way there were not even full. A bit disappointed and maybe should note on the menu that you don’t serve Kaiseki meal for one person.

Naka me everyday! Yes, please.
Naka took over a beautiful spot le zinc. it’s a given that it will stay beautiful if not better. I’ve dined at the bottom floor/​main level/​downstairs each time only because I enjoy watching the space, the stairs and the dining room buzzing. You can observe the whole restaurant from there pretty much.
Now: one should definitely come here for kaiseki meals since that’s what they are known for. I’ve been here a few times for work dinners and got a sneak peak of what they offer. Kaiseki is definitely on my radar for next visit.
Fish on a plate~ I actually saw the process of this! You get variety of raw fish on a beautiful plate! And all you need is that wasabi soy. Such a beautiful dish! And so tasty!!!
Shigoku oyster shots! I particularly enjoy these oysters. Their ponzu was a nice touch.
Manila clams with wild morels and sake? yes please! its so buttery! So beautiful!
Wagyu beef tartare: Hmmmm Love the taro chips!
My favorite preparation of it all: Cedar smoked black cod! Fish will never look the same. It is so beautiful. Almost too beautiful to eat.
Service was a tad slow for both times I’ve visited but they have just opened. And I wasn’t in a rush so it was a ok. With food so beautiful, I can’t really complain. Kaiseki would definitely be my return meal for sure!

I could go on about the minimal décor, or chic atmosphere, or cozy appeal… but that is not what this place is about. It is about the culinary masterpieces leaving the kitchen.
I was lucky enough to tuck in for the Chef’s Kaiseki with a few friends. Reservations must be made 1 week in advance so the chef can plan your dynamite menu, it is worth the wait.
The food was so beautiful, thoughtfully constructed, and prepared with the greatest skill. The thinly sliced cucumbers w/​the crab ‘palette cleanser’ blew out collective mind with their amazing knife work. The Kabocha squash soup was so creamy and unctuous with the slightest hint of smokiness. Perfect pacing, with a satisfying ebb and flow. SAY YES to the wine pairing.
The wait staff is second to none, friendly and upbeat they made us feel like we’d been invited into our best friend’s kitchen. Xavier, you deserve this dollar!

A beautiful, upscale addition to the hill with fantastic service.
I am keeping my fingers crossed that Naka can survive better than it’s predecessor. Although the interior still feels a little sterile (maybe in need of some art on the walls?), it really is a nice space.
The menu is stocked with rich, flavorful items. The Wagyu Tartar was phenomenal and the chicken was easily our favorite. So much flavor in the broth and the garlic spears were so tasty. We will have to come back and try the tasting menu, all the food they were bringing out looked beautiful.
What stood out most was the service. No opening kinks at all. They were so attentive and helpful and made for a very enjoyable meal.

Naka currently has my vote for best non-​Ramen Japanese restaurant in the Seattle area.
Had the Chef Kaiseki last night for my birthday. I think it came in at 15 dishes and took about 3 hours. All the dishes were delicate and really accentuated the individual ingredients with the preparation rather than really focusing on preparation or saucing. We took the ending rice dish to go and had it for breakfast (I really think this dish is to make sure that super western eaters don’t go home hungry). I will go with the Naka Kaiseki next time to save a few dollars as this came to $ 453 for two with tax and tip and 3 glasses of wine included. I would have expected the Chefs Kaiseki come with A5 Wagyu instead of the standard A4 Wagyu on the menu.
The 15 dishes in the Kaiseki should give you the idea that this is a small plates restaurant and you will have to order a number of plates per person for normal appetites.
Service is good. Compared to Michelin restaurants at this price level I would have hoped for stories and explanation of the chef’s intent. Food descriptions were just of ingredients and preparation without suggestion of how to eat them. Restaurant has a contemporary modern feel as opposed to the traditional Japanese that one might expect.

Boyfriend and I dropped in here on a whim for date night and tried the 5 course tasting menu. While the prices were a bit high even for Capitol Hill, the service was wonderful, and the food truly awesome. Super glad Naka has replaced the French place that used to be here, hopefully it’s here to stay!
The assortment of courses included a lot of different things, but the ones I remember most: a filet of black cod, a selection of very high-​quality sashimi, and a cedar-​smoked ice cream with sugar detailing for dessert. Everything was really well executed and presented in a super unique way. Honestly, we didn’t know what to expect from some of the ingredients we were seeing (fiddlehead ferns??) but it was all great.

I really enjoyed real Kaiseki Dining.
We ate Naka Kaiseki for a special dinner.
Food is just amazing, especially fish, including Sashimi, Nimono and Grilled.
I can’t wait next visit.

Naka is special, and it may take a moment for some to be educated about what that means related to dining. Every piece, each bite, each ingredient has been done with careful precise and thoughtful training. The result is a sensory experience best shared with those that care about the entire experience… Visual, texture, taste.
I enjoyed the fish on a plate, it’s a must, and the steamed clams in savory miso broth, and the pork belly (melts), and my mouth is watering to return.

I don’t mind paying high prices for mind blowing food, but sadly this place had laughable teeny portions, outrageously expensive, poorly trained front of house, and snails pace of dishes to come out. We left hungry.
Food taste was actually super tasty, and the hostess maya was the only one hustling tables, training other servers, and being a hostess at the same time. It was obvious she was the only person knowing what was going on.

First and foremost, I think every experience is what you make of it. If you’re visiting a new business and looking around every corner for mistakes or shortcomings, you’re going to have a less than awesome experience. Seeing the glass half empty will always do that. And I’m certain all businesses want to open their doors and execute perfect service and meals, but it’s extremely hard to do. Knowing there might be hiccups, we came in with an open mind and had an amazing time.
The décor is lovely, the space offers bar seating, casual dining on the same level as the bar, and then in a sunken main dining room you can have a quieter, more intimate dinner experience. We opted to eat downstairs and try the chef’s tasting menu over some wine. Then after the meal we popped by the bar for a nightcap and some coffee. It was the perfect way to see the space and interact with different staff.
Our server was extremely sweet and attentive. Just a few days into service and you can tell that there’s a lot of information she’d been trying to memorize and present. Talk about pressure! But at no point did it affect our meal because she was sincerely doing her absolute best. Like a hawk she was quick to refill waters, ask if we wanted more wine, and reset the napkins on our table when we returned from a visit to the washroom. Cute touch!
The food itself was stunning. Kaiseki meals are all about seasonal, beautiful executions of different cooking styles that are often pieced together like mini works of art. It was fun to see the various dishes come out on unique plates or beds of ice. Sometimes the spoons were wooden, sometimes we used chopsticks, it was all very detail oriented. From smoked dishes to seared meats and raw, we had a little of everything. Many items included morel mushrooms and black cod. Two things I love! I also absolutely loved the Wagyu beef and the smoked cedar ice cream. Among the dozen or so courses we tried they were definite standouts. Nothing was forgettable and a few dishes were some of the best I’ve had in recent months. I’ll also mention that I was in NYC and ate at a few Michelin starred places and many these dishes were definitely on par with those.
The wine list was great, the cocktails were awesome, and they serve Slate coffee which is the best you can get in Seattle. As I mentioned, we had a huge dinner and then went to the bar to enjoy a nightcap. The bar was full of people hanging out and enjoying their Sunday evenings. The separation of the spaces is nice because there’s more of a social vibe there where in the dining room it’s quieter and better for dates or quieter meals. Very fun spot!