n/naka
japanese
We hold 301 venues in Los Angeles, CA and could score 189 of them. Positions are counted against those 189.
v1.7.4 34.2/100 = sourcing 10.1/50 (named-farm 2 distinct [dock-to-dish (brand-program/solid) x0.38, pascal-baudar (producer/None) x0.60], named-region 2 distinct, attribute 0 distinct, buzzword 0 distinct; +15% corroboration lift from sourcing press) + farm partners 8.7/20 (best: dock-to-dish at 43.3, linked by a named-farm claim) + registry 0.0/12 (none listed) + press 15.4/18 (capped at 35% of the 18.8-point evidence base).
seafood
Chef Niki Nakayama sources fish through the Dock to Dish sustainable-fishing program (local waters)
Named farm“I was so pleased to discover the Dock to Dish program that finds sustainable fish in local waters”
found online · source ↗
produce
Forager Pascal Baudar supplies garden/foraged ingredients for n/naka's sunomono course (chef-named)
Named farm“forager Pascal Baudar”
found online · source ↗
protein
Book on Tock ↗link checked Aug 24, 2026
Authority & awards
- MICHELIN Guide 2026: One Star ↗
MICHELIN Guide
Award
Local authority
- How Japanese Restaurant N/Naka Changed Los Angeles’s Dining Scene Forever ↗
Eater LA
Local authorityMay 6, 2021
“10-year retrospective feature. Chef Carole Iida-Nakayama recounts building an (unnamed) lobster purveyor relationship through informal industry trust -- anecdotal, no specific purveyor named.”
mentions sourcing
Lifestyle coverage
- One Michelin Star Kaiseki Restaurant in Los Angeles – n/naka (With Video) ↗
Travelling Foodie
Local lifestyleApr 22, 2025
“Independent course-by-course blog review naming 'A5 Miyazaki Wagyu Beef' in the niku (meat) course -- a specific named grade and region, reporter-observed via the menu's own description.”
mentions sourcing - Exclusive Interview: N/Naka Chef Niki Nakayama On The Art Of California Kaiseki ↗
Forbes
National lifestyleDavid Hochman · Dec 21, 2016
“Q&A with chef Niki Nakayama. Names the Dock to Dish sustainable-fishing program ('I was so pleased to discover the Dock to Dish program that finds sustainable fish in local waters') and forager Pascal Baudar by name for the garden-focused sunomono course. Chef also volunteers, unprompted, an honest limiting disclosure kept exactly as stated rather than rounded up: 'we still source mostly from Japan, about 95 percent' for sake -- i.e. NOT a local-sourcing claim for that category.”
mentions sourcing - Restaurant Review: n/naka | Blog | Gastronomy Blog by Cathy Chaplin ↗
Gastronomy Blog
Local lifestyleCathy Chaplin · Oct 30, 2015
“Independent blog review naming 'A5 grade Matsuzaka Wagyu beef' in the niku course -- a specific named grade and region, reporter-observed.”
mentions sourcing