Naka's Chef Shota Nakajima pays homage to the ancient Japanese tradition of Kaiseki with an artful, modern spin that focuses on color, texture and sustainable ingredients. The Cured Egg Yolk is the perfect example of Nakajima's art. It's simple, yet forward thinking which is partially attributed to the appropriately regal presentation. Yolks from Lopez Island are cured for an hour and then cooled in ice water. It then gets cured again with kombu salt to create a texture similar to soft cheese. The yolks get topped with clean tasting white sturgeon caviar and 24k gold flakes, then sprinkled with lightly thickened Dashi broth.