Against big odds, Niki Nakayama is one of the few elite American practitioners of kaiseki, considered the apex of Japanese cuisine. Plus: the stories of women who are keeping alive family memories of the Japanese-American internment camps. Also, a visit with a women-owned seaweed farm in the Bay Area.
Niki Nakayama, “memory keepers,” and Mori Onodera’s return
From this Episode:
Kaiseki her way: Niki Nakayama’s journey
Recently the New Yorker profiled Niki Nakayama, calling her Palms restaurant n/naka the most prominent kaiseki restaurant in America.
Memories of Japanese-American internment
In a haunting photo essay for Vogue called “The Memory Keepers,” Bridget Read spoke with women survivors of the Japanese internment, plus their descendants who have...
Market Report: Green Garlic
Schaner Family Farms in Valley Center sells green garlic this time of year at the Santa Monica Farmers Market. The green garlic is pulled from the ground in early spring...
Mori Onodera’s return to the sushi bar
The rise of sushi in Los Angeles can be seen through chef Morihiro Onodera’s professional arc, including stints at Katsu, R-23, Matsuhisa, and his own restaurant Mori...
Garrett Snyder on Sushi I-Naba
LA Magazine food editor Garrett Snyder is always on the hunt for superlative sushi.