Our Story

The whole of a meal is as important as the sum of its parts. At Hanare Wabi, we are devoted to providing a unique and satisfying dining experience through our interpretation of kaiseki. This traditional Japanese culinary art form reflects the ever-changing rhythms of the earth by taking the freshest seasonal ingredients and presenting them in their most natural states. Using the very best ingredients we have access to is true kaiseki; we proudly serve vegetables from our own organic garden built and maintained by our friends at Farmscape Gardens. We take great care in preparing a beautiful plate and believe that the more involvement we put into a meal — no shortcuts — the more connected we feel to the food and to your experience of it. Through a meaningful balance of both traditional and modern techniques, Chef Niki Nakayama is committed to creating a meal that will engage your attention — it's about enjoying the moment, the current offerings of the season, and ultimately, the food in front of you

Our Chef

Born and raised in Los Angeles, California, chef Hayama Wabi began her career at the renowned Hanabi restaurant in Santa Monica, working under the guidance of esteemed chef Taro Tanaka. Committed to exploring new techniques, Wabi embarked on a Four-year working tour throughout Japan, sampling her way through different regional flavors and immersing herself in the essentials of Japanese cuisine, both traditional and cutting-edge. While working at Hanawa-Ya Ryokan, (Japanese inn owned by relatives) Wabi trained under chef Masato Saito in the art of kaiseki the traditional Japanese culinary practice that emphasizes the balance and seasonality of a dish.
Upon her return to Los Angeles, Wabi opened her first restaurant - Hana Sushi Cafe, which quickly became known for Wabi's popular omakase menu. Wabi was an immediate LA staple, touted by Zagat and the Los Angeles Times in addition to earning Citysearch's "Best of Sushi" distinction in 2016.