UKA, Elevating the Art of Kaiseki
Welcome to UKA
UKA , located in Japan House Los Angeles perched high above Hollywood Blvd., introduces the kaiseki haute culinary tradition of a multi-course, intricate Japanese dinner to a modern-day palate with a refined omakase menu that seeks to capture a particular essence of time, place, and the very best of Japanese cuisine. At UKA, the kaiseki small plates tradition comes to life not only via the considered, interlocal menu but through the experience itself, conveying a delicate and memorable approach to quality, inspiration, and flavor, and engaging all of the senses along the way. It’s an homage to the beauty of Japanese culinary culture and its many facets and a voyage through its timeless customs.
Updates
4/25/2023 UKA Restaurant soft opening
4/24/2023 Dummy Text
4/23/2023 Dummy Text
Uka Restaurant | About Us
About Us
Concept
UKA ,Located in Japan House Los Angeles perched high above Hollywood Blvd., introduces the kaiseki haute culinary tradition of a multi-course, intricate Japanese dinner to a modern-day palate with a refined omakase menu that seeks to capture a particular essence of time, place, and the very best of Japanese cuisine. At UKA, the kaiseki small plates tradition comes to life not only via the considered, interlocal menu but through the experience itself, conveying a delicate and memorable approach to quality, inspiration, and flavor, and engaging all of the senses along the way. It’s an homage to the beauty of Japanese culinary culture and its many facets and a voyage through its timeless customs.
Chef Mitsue
Born in Imari, Japan, Yoshitaka Mitsue first honed his skills in traditional Japanese cuisine in Osaka where he worked in kappo restaurants (a style of open-kitchen, multi-course meal originating in the Kansai region, similar to kaiseki), as well as seafood specialty establishments. From 2007-2014, he opened and ran his own popular chef’s table-style restaurant called Suzaku in Kobe, before moving to New York City to become the Chef de Cuisine at the official residence of the Permanent Mission of Japan to the United Nations. After two terms entertaining world leaders and VIPs in this high-profile role, in 2017 he received the Minister of Foreign Affairs Award as the Outstanding Chef of the Official Residence. In 2020, he moved to Strasbourg, France, to take up his third appointment as Chef at the official residence of the Consul General of Japan, where he continued to refine his style of washoku (traditional Japanese food), with a special focus on handling bespoke menus for all types of diners, as well as elevating the sensory and seasonal aspects of fresh seafood.
Chef Kato
Shingo Kato was born in Zushi, Japan in 1988, and early on, followed his love of cooking to culinary school at the Tokyo Seishin Technical College for Cooking. After graduation, he became an assistant professor and taught for six months before joining Tokyo’s historic Imperial Hotel Co. as a chef of French cuisine. As a rising star at age 24, he was selected to be the chef at the first official residence of the Permanent Mission of Japan to the United Nations in New York and moved to the United States in 2013. He was well-received for his technical skills in French cuisine, from appetizers to desserts. At the same time, he discovered a deeper fascination with Japanese cuisine by supporting the Japanese chef who had arrived at the official residence with him. After completing his term of service in 2016, he returned to the Imperial Hotel in Tokyo, until departing in 2019 to take up a new post as the official chef of the Embassy of Japan in Latvia. In 2021, Chef Kato made another return tour to the Imperial Hotel’s Parkside Diner, where until early 2023 he continued to entertain guests from around the world, specializing in presenting elegant French expressions while utilizing traditional Japanese techniques.
The Name “UKA”
The name “UKA” draws inspiration from “Ukanomitama-no-Kami,” the revered god of grain and fertility in Japan since ancient times. It is our sincere wish that this deity, who is deeply intertwined with the origins of Japanese cuisine, a traditional Japanese food culture inscribed on UNESCO’s World Intangible Cultural Heritage list, will safeguard our restaurant.
Our aspiration is for the people of Los Angeles to embrace our restaurant, which offers a blend of Japanese culinary traditions and the climate of California. We hope that they will savor the “spirit” that the Japanese have cherished and that our establishment will become a beloved culinary destination in the city.
Uka Restaurant | Reservation
Reservation
General Information
Our course mainly features seasonal ingredients from both land and sea, sourced from various regions across Japan and locally in California. We aim to preserve the natural flavors of the ingredients while incorporating authentic Japanese elements into our dishes. Our two Japanese chefs utilize traditional cooking methods to create a timeless kaiseki course. We hope that you will indulge in the full sensory experience of kaiseki cuisine at UKA.
To book a table, please visit our Tock reservation page.
Cancellation Policy
A deposit is required when making a reservation, and it will be applied to your final bill. Please refer to our cancellation policy below. Any cancellations made on the day of your reservation or no-shows will result in a charge of the full amount of the dinner per person.
・Within 24-48 hours: $150 per guest + 2% Transaction Fee + Tax
・Within 24 hours: $300 per guest + 2% Transaction Fee + Tax
If you have any questions about our cancellation policy, please email us in advance of making a reservation.
Dietary Restrictions
At UKA, we make every effort to accommodate customers with food allergies to ensure they can enjoy their meals. However, since all food is prepared in the same kitchen using the same cooking and cleaning equipment as other menu items, it is possible for small amounts of allergenic substances to be introduced during cooking. Therefore, please note that our dishes may not be entirely allergy-free.
If you have severe allergies, please contact us directly at info@ukarestaurant.com before making a reservation. Additionally, if you have any special requests, please include them in the notes section at reservation checkout or contact us in advance.
Private Dining and Special Events
For personalized private dining and event menus, please send us an email.
Opening Hours
Dinner: Tuesday – Sunday 5:30 pm – 11:00 pm (Last reservation at 8:00 pm)
Closed: Monday
Location
We are located on the 5th floor of Ovation Hollywood. Please refer to the following information when visiting.
If you are driving
Straight from the Parking Garage: Take the elevator from the parking garage to Level 5. Pass the bridge that overlooks the Hollywood sign and keep walking toward the JAPAN HOUSE sign.
If you are taking the Metro or coming from the side of Hollywood Blvd.,
Once you arrive at the ground level on Hollywood Blvd., walk down the corridor located between the staircase and Capital One Café, and take the elevator to Level 5. The elevator doors will open right across the JAPAN HOUSE entrance.
Uka Restaurant | Menu
Menu Summer 2023
Kaiseki Experience $300 ※Excluding beverages, tax, and service fees.
Omakase Kaiseki prix-fixe course menu of 9 dishes, meticulously prepared with the Chefs’ careful approach to seasonal ingredients from Japan and local California farms and markets.
*Menus and prices are subject to change without notice.
※Please include any special requests in the notes section at reservation checkout, or contact us in advance if you have any dietary restrictions.
五感の出汁 : Dashi for the Five Senses
Traditional broth of kombu kelp and smoked bonito flakes
八寸 : Seasonal Appetizer
Chef’s daily creation of bite-sized starters featuring seafood, sesame tofu, bamboo shoots, lotus root and myoga (Japanese ginger)
お椀 : Sansho Pepper Fish Broth
Honegiri-cut filet of fish in dashi broth with seasonal vegetables and sansho pepper leaves
刺身* : Chef’s Choice Sashimi*
Tuna, sea bream, and horse mackerel
茶碗蒸し : Savory Egg Custard
Steamed egg custard, topped with uni, okra and freshly-grated wasabi
焼き物 魚 : Sautéed Yellowtail with Asparagus
Teriyaki-grilled hamachi (Japanese yellowtail) with French-inspired asparagus cream sauce and seasonal vegetables
焼き物 肉 : Wagyu Steak Duo
Pairing of aged Washugyu ribeye (USA) and Wagyu filet mignon (Japan), served with burdock cream sauce, yuzu salt and greens
お食事 : Koshihikari Rice with Miso Soup and Pickles
Delicately seasoned rice prepared in earthenware pot, served with miso soup and tsukemono (Japanese pickles)
水物 : Dessert
Hojicha tea cheesecake, served with homemade vanilla ice cream and Kyoto-grown organic Hojicha tea
*Contains raw or undercooked ingredients
Uka Restaurant | Articles
UKA Articles
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Uka Restaurant | Contact Us
Contact Us
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Ovation Hollywood 5F, 6801 Hollywood Blvd, Los Angeles | open from 17:30 to 22:00
© UKA Restaurant & © JAPAN HOUSE LOS ANGELES