And so the countdown begins: only 53 more days until the California foie gras ban goes into effect on July 1. We’ll be eating as much of the delicacy as we can before then, in any form possible— now including sushi! Chef Niki Nakayama of n/naka has created a seven-course foie gras kaiseki menu, which will highlight different cooking methods of foie gras complemented by various Japanese flavors: miso, dashi, soy sauce, unagi, and tara (cod). And, of course, the meal wouldn't be complete without foie gras sushi. The menu will be available for the entire month of June, until we say our sad goodbyes on July 1.
3455 S. Overland Ave.