JAPAN HOUSE Los Angeles had announced the launch of UKA, a new dining destination that aimed to elevate the art of kaiseki, perfectly timed with its highly anticipated five-year anniversary in Hollywood. Positioned high above Hollywood Blvd, UKA transformed the jewel box space of the esteemed cultural center, offering a meticulously crafted omakase menu and an enchanting dining experience.
The doors of UKA were now open in its permanent location within JAPAN HOUSE Los Angeles. It introduced the haute culinary tradition of kaiseki, a multi-course Japanese dinner renowned for its intricate preparation, to the modern palate. The restaurant sought to capture the essence of time, place, and the finest elements of Japanese cuisine through its carefully curated menu. UKA brought the tradition of kaiseki small plates to life, engaging all the senses and presenting a delicate and unforgettable approach to quality, inspiration, and flavor. The restaurant paid homage to the exquisite beauty of Japanese culinary culture, inviting guests on a timeless journey through its customs. The choice of the name “UKA” was inspired by “Ukanomitama-no-Kami,” an ancient Japanese deity revered for its association with grain and fertility.
The culinary team at UKA was led by esteemed Chef Yoshitaka Mitsue and Chef Shingo Kato. With their extensive experience in Japanese restaurants spanning Tokyo, France, Osaka, and more, along with their personal appointments as private chefs to the UN Ambassador for Japan in New York, they brought a wealth of expertise to UKA. The chefs’ meticulous precision and passion shone through their use of locally foraged ingredients and the careful aging and curing methods applied to premium fresh seafood. Chef Mitsue’s early training in the fish markets of Japan added a revered touch to the flavors of the fish. Chef Kato’s background in French cuisine also influenced the UKA experience, incorporating elements from the esteemed culinary cultures of France. Under their guidance, UKA showcased a seamless fusion of Japanese and French culinary traditions, evident from perfectly paired sauces to homemade desserts and pastries.
UKA presented a nine-course prix fixe menu, showcasing their signature dishes that perfectly captured the essence of the restaurant. The Omakase Kaiseki Menu featured a delightful array of culinary delights, starting with the Dashi for the Five Senses, a traditional broth made from kombu kelp and smoked bonito flakes.
The Seasonal Appetizer delighted the palate with chef’s daily creations of bite-sized starters, including seafood, sesame tofu, bamboo shoots, lotus root, and myoga. The Sansho Pepper Fish Broth delighted with its honegiri-cut fish filet in a flavorful dashi broth accompanied by seasonal vegetables and sansho pepper leaves.
The Chef’s Choice Sashimi tantalized with a selection of tuna, sea bream, and horse mackerel, while the Savory Egg Custard pleased with its steamed custard topped with uni, okra, and freshly-grated wasabi. The Sautéed Yellowtail with Asparagus combined the succulent teriyaki-grilled hamachi with a French-inspired asparagus cream sauce and seasonal vegetables. The Wagyu Steak Duo presented a luxurious pairing of aged Washugyu ribeye from the USA and Wagyu filet mignon from Japan, served with a luscious burdock cream sauce, yuzu salt, and greens. The Koshihikari Rice with Miso Soup and Pickles provided a delicate harmony of flavors, with seasoned rice prepared in an earthenware pot, accompanied by miso soup and tsukemono. Finally, the dessert showcased a delectable Hojicha tea cheesecake, accompanied by homemade vanilla ice cream and Kyoto-grown organic Hojicha tea, leaving patrons with a sweet and satisfying conclusion to their culinary journey at UKA.
The menu at UKA paid meticulous attention to the selection of seasonal, premium ingredients sourced from both Japan and California. The accompanying tableware, including the elegant “Shigaraki ware” and “Echizen lacquerware,” further enhanced the kaiseki tradition with their meticulous craftsmanship, material selection, and pottery style. UKA went the extra mile to provide diners with a comprehensive reference guide on its website, offering detailed information about the origins of the ingredients and tableware. This served as a reminder of the restaurant’s commitment to ensuring a thoughtful and immersive UKA experience for every guest. Additionally, the restaurant’s wine and sake sommeliers curated carefully selected pairings to complement the culinary offerings, further enhancing the overall dining experience.
UKA found its permanent home within the restaurant space of JAPAN HOUSE Los Angeles, which had hosted various restaurant pop-ups since 2018. The intimate dining room, spanning 1,187 square feet and designed by Ryu Kosaka, blended soft gray hues with warm, natural tones of wood in its paneling, tables, and countertops. Lantern-inspired lighting and subtle accents of bonsai trees and bamboo contributed to the inviting ambiance. Through the large windows, guests were treated to sweeping views that stretched from Hollywood to Downtown Los Angeles.
UKA had officially opened its doors at JAPAN HOUSE Los Angeles, and reservations were necessary to secure a dining experience, which could be made through the Tock platform.
HOURS:
Tue. – Sun. | 5:30 PM – 10:30 PM (PDT)
Mon. | Closed
LOCATION:
JAPAN HOUSE Restaurant, Level 5
6801 Hollywood Boulevard,
Los Angeles, CA 90028
