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n/naka

Commercial Project

Project Summary

Farmscape has been collaborating with Chefs Niki Nakayama and Carole Iida-Nakayama to grow fresh produce for their two-Michelin-star restaurant n/naka since it opened more than a decade ago. During that time, we’ve built and managed gardens in San Gabriel and Culver City, providing abundant fresh produce. The Culver City garden was profiled in Sunset Magazine and is a great case study in maximizing production from a small space.

SERVICES PROVIDED

Design
Installation
Maintenance

Location Details

LOCATIONCULVER CITY
PROJECT AREA700 SQ FT
SUNSET ZONEZONE 22
CHILL HOURS~100 HOURS
WINTER SUN6 HRS/DAY
SUMMER SUN8 HRS/DAY
ANNUAL RAINFALL14 INCHES

Project Goals

  • Grow Japanese vegetables and herbs that thrive in California’s climate, such as hakurei turnips, kyoto red carrots, momotaro tomatoes and shishito peppers
  • Yield highly perishable produce essential to plating n/naka dishes, such as edible flowers, microgreens and fresh herbs
  • Incorporate year-round fruit production within the 700-sq.-ft. project envelope, as space allows
  • Provide a connection to California’s seasonality, which is central to kaiseki, a multi-course Japanese meal
Redwood raised beds

Their front yard lawn was converted to redwood raised beds, decomposed granite pathways and blue washed stone planting areas. The resulting garden used less water, while yielding a wide variety of fresh produce for the restaurant.

Before
After
Kobocha Vine
Pink lemonade lemons
Peach blossoms
Abundant summer garden

“The best representation of shishito peppers are ones you grow at home. They’re sweeter with more tender skin.”

– Chef Niki Nakayama

Quit landscaping.
Start Farmscaping.

Are you ready to start enjoying fresh produce from your backyard year round while supporting pollinators and saving water? Contact us today to schedule your consultation.

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