UKA | Elevating the Art of Kaiseki
© JAPAN HOUSE Los Angeles
UKA 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. In August 2024, UKA was one of the seven new restaurants awarded a coveted Michelin Star for the 2024 edition of Michelin Guide California.
UKA is at the helm of esteemed Chef Yoshitaka Mitsue whose passion and careful precision have led him to the heights of the culinary world, with experience in Japanese restaurants from Osaka to France to New York and beyond, alongside personal appointments as private chef to the UN Ambassador for Japan in New York. The chef’s exquisite approach to interlocally foraged ingredients and accoutrements at UKA shines alongside his careful aging and curing methods of preparing premium fresh seafood that draws out the flavor of the fish, a revered nod to Chef Mitsue’s early training in the fish markets of Japan. *Chef bio available, below.
Located at JAPAN HOUSE Los Angeles’ restaurant space, home to various restaurant pop-ups since its inception in 2018, UKA’s new permanent space features an intimate dining room and Chef’s counter accommodating up to 30 guests per seating. The 1,187 square foot space, designed by Ryu Kosaka, juxtaposes soft gray hues with warm, natural tones of wood in paneling, tables, and countertops, punctuated throughout by lantern-inspired lighting and bonsai tree and bamboo accents. Large windows allow for sweeping views from Hollywood to Downtown Los Angeles.
MENU:
Scroll down or click here to see the two Autumn Menus, two Holiday Menus and the Beverage Menu
HOURS:
(Open) Wed. – Sun. | 6:30 PM – 10:30 PM
(2024 Holiday Schedule)
• Closed: Wed. Dec. 25, 2024
• Open: Mon. Dec. 30 – Tue. Dec. 31, 2024
(2025 Holiday Schedule)
• Closed: Wed. Jan. 1 – Tue. Jan. 7, 2025
• Open: From Wed. Jan. 8, 2025
LOCATION:
JAPAN HOUSE Restaurant, Level 5
6801 Hollywood Boulevard,
Los Angeles, CA 90028
(213) 808-2021 / info@ukarestaurant.com
Menu
Photos: © UKA Restaurant *To view the flipbook in full screen, please click on the "Fullscreen" icon from the window above.
Kaiseki Experience
Omakase Kaiseki prix-fixe nine-course menu $450
Time: 6:30 PM reservations only
*Price excludes beverages, tax, and service fees.
**Menus are subject to change without notice. Ingredients and course details are subject to change daily. Please consider the menu below as an example.
Holiday Menu Price: $450 per person
Period: 12.11 (Wed.) – 12.31.2024 (Tue.) *
*Subject to change
Chef's Recommended Assortment & Dishes
Omakase Kaiseki prix-fixe three-course menu
Omakase Kaiseki prix-fixe five-course menu
Appetizers and seasonal dessert options also available.
Time: 8:30 PM reservations onward
*Price excludes beverages, tax, and service fees.
**Menus are subject to change without notice. Ingredients and course details are subject to change daily. Please consider the menu below as an example.
Holiday Menu Price:
• Three courses for $75
• Five courses for $150
Period: 12.11 (Wed.) – 12.31.2024 (Tue.) *
*Subject to change
Beverage Menu
Alcohol (sake, Japanese whisky, wine, etc.) and non-alcohol options offered.
Dietary Restrictions
If you have severe allergies, please contact UKA at info@ukarestaurant.com before making your reservation.
Private Dining and Special Events
For personalized private dining and event menus, please contact UKA at info@ukarestaurant.com.
Meet the Chef
Chef | Yoshitaka 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.
Sensory Journeys | Tableware Series
Of the many elements that make UKA a unique dining experience, tableware is key. UKA’s team have curated the tableware to spotlight ceramics made by some of Japan’s leading artisans and makers to ensure each meal is a treat for all senses. Learn more in the flipbook below.
*To view the flipbook in full screen, please click on the "Fullscreen" icon from the window above.
Our Name “UKA”
The name “UKA” draws inspiration from “Ukanomitama-no-Kami,” the ancient god of grain and fertility in Japan. A symbol of food and abundance, this deity is deeply intertwined with the origins of Japanese cuisine, and we chose our name as an auspicious tribute to this heritage.
UKA welcomes the people of Los Angeles to discover our blend of Japanese culinary traditions and California’s agricultural bounty. We hope to become a destination where local diners can experience the timeless yet fresh spirit of true Japanese cuisine.
Photo by Wonho Frank Lee