UKA

The servers were very friendly, the food was a choice menu offering truly excellent courses, and I loved every dish the chef made.The atmosphere was great, the kids and I sat in a large room, very cozyWhat could be better?

UKA did not disappoint me here tonight! Had a 9 course meal and a bottle of wine recommended by the restaurant's bartender. Each dish was beautifully prepared and like a work of art. The flavors were refreshing and full of umami.The service was impeccable.I loved the wine that went with each course.We will definitely come back to celebrate our next event

I've been wanting to try this place ever since it opened, as I've had many of the previous popups + ANN INN by Japan House. Luckily, I snagged a reservation for valentine's day. I purposely chose table seating over counter seating for a more intimate dining with my partner as well as the view of hollywood from the window. I got a sparkling yuzu juice and Muryozan sake which I have to recommend if you didn't get the pairing.First dish was a dashi which was incorporated throughout almost every dish of the night. I loved the clean and clear taste of the konbu + bonito. It essentially prepped me for the dinner as a palate cleanser.Second dish was a seasonal appetizer, which the most notable was a carrot in the shape of a demon head and the brown sugar cracker stick as a club of sorts to ward off the demon. Taste wise, everything was so light and delectable. I loved how the demon head carrot was contained in a box made from a cut daikon radish. The seared fish resting next to the radish also gave a light smoky flavor too, although it was probably unintentional(?).Third dish used the dashi again but with a cooked tai, some greens, and bamboo shoots. These were some of the best bamboo shoots I've had and are very different from ones in ramen. I'd say it tastes pretty close to sweet corn without the strong corn flavor. The extra ingredients in the dashi changed the taste and it was quite refreshing.The fourth and fifth dish were the seasonal sashimi with the first one being dry aged seafood and the second one being traditional sashimi cuts. I especially liked the generous amount of bafun uni.Sixth dish was a simmered salmon kenchin style, my favorite dish of the entire meal. The dashi is used again, with some egg being wrapped by the salmon. I've never had anything quite like this before. The salmon was rich and flavorful + the taste of egg on every bite. Combine that with the dashi and carrot/crysantheum shavings on top was just chef's kiss.Seventh dish was a close favorite runner up, yellowtail teriyaki. A giant filet of cooked yellowtail teriyaki with a seared turnip covered in teriyaki sauce and another green sauce made from turnip leaves. I'm not a turnip fan, but this turnip with that green sauce I could eat every day. The yellowtail was flavorful though the meat was a bit tougher than I expected. I just assume thats how the meat is granted this was the first time I even had yellowtail cooked. It was still delicious though, no complaints at all.Eighth dish was actually a surprise dish of a seared cheese with oysters and veggies contained in a lemon shell. I don't eat cheese but I liked this one. I could also taste lemon throughout this dish too. It was a nice refreshing break in between the meal.Ninth dish was a wagyu shabu shabu using miyazaki A5 wagyu. Taste was great and the A5 wagyu was lightly cooked to perfection. The dashi + tofu had more of a beefy taste which I enjoyed. Personally though, I've never been a fan of A5 wagyu because it's too fatty for my taste. If you do like A5, this is it.Last dish before dessert was a chirashi sushi. It came wrapped with a thin layer of egg with rice, greens, lotus root(?), and crab meat. This was the dish I was not crazy about. I could really only taste the rice and egg, not so much anything else unless I picked it apart. Maybe I ate it the wrong way, but it didn't give me the wow factor. The miso soup and hojicha tea on the other hand were delicious though. I had at least 4 cups of that hojicha tea before even getting to the dessert.Dessert was a red bean jelly, matcha ice cream, fried mochi chip, and a strawberry ichigo. I'm not big on red bean either but I devoured that jelly so fast. The matcha ice cream was more like matcha sorbet, I did like the super strong matcha flavor though. The fried mochi chip was an interesting texture and went well with both the ice cream and jelly. Lastly, those strawberry ichigo were amazing and super sweet, not a hint of sourness.Overall, I regret not trying this place earlier. This was such an amazing meal for $350 per person and the sheer amount of food. I'm a pretty big eater and I was getting full by the sixth dish. Side note, my partner does not eat mushrooms and they changed the dishes to accommodate that, opting to use shrimp instead. I think her's was actually even better with the shrimp substitutes. Service was stellar and this was an amazing dinner experience for our valentines day. I'm definitely coming back to try the next seasonal menu when it changes.

Had this amazing opportunity to experience authentic Japanese cuisine at UKA, where a series of small, intricate dishes are served It was cool to see the chef work on all the details up close at the counter The sashimi was so fresh and you could really taste the natural ingredients. The course was beautiful, and we tried several different sakes (even found my favorite!) The staff was incredible! Super attentive and took time to explain each dish as it was served. The chef was not only talented but also sharing little stories about the food and techniques. The big windows let you see Hollywood while you eat dinner, which makes the whole experience even better. If you want real Japanese food where you can taste the true ingredients, UKA is worth it. Such a special night!!

We heard UKA in Hollywood just got their 1 Michelin star and our anniversary was approaching, so we decided to check it out. Located on the 5th floor at Ovation, the instruction provided to find them was easy, but if you decided to walk around first instead of going from the parking lot right away, finding them could be challenging. The restaurant was spacious with plenty of seats and limited counter seats. Chef Yoshitaka Mitsue was the only one running around and taking care everyone's dinner. We took the counter seats and went with the full tasting menu and sake pairing. The restaurant offered modern kaiseki cuisine using seasonal ingredients. Eight dishes were listed on the menu but some extra ones were given to us. Everything we had was delicious and not a single bad dish was served. The most exciting dish for us was the seasonal appetizer. It featured multiple flavors and textures on one plate while giving us a colorful eye catching experience. The least attentioned but loved dish for us was the wagyu roast yahata maki. We had wagyu often so we didn't usually think wagyu would impress us, but the wagyu here was not drenched in fat. Instead, the roll had a charred flavor and geniusly used burdock roots puree and burdock root pickles to add texture to the rolls. Overall experience was just excellent. The sake pair made perfect sense with our food and elevate the food taste. With the drinks, the food, the service, and the chef, even though this experience was not what we would call a everyday meal, we would go back for sure especially after finding out that they change their menus on a quarterly basis.

Attended a Private Event at Japan House and UKA was catering. What a treat to sample their cooked menu :) Butterfly Cucumber! Salmon! Tempura! Chirashi! Fried Chicken Thigh! Chawanmushi! Tamagoyaki! The Evening was Fantastic and the Food was enough for the attendees.My personal Favorite was the Salmon and Lotus. The Fried Chicken Thigh was a crowd pleaser. Do not sleep on the diverse veggies and shrimp Tempura. Overall, I was extremely please with the taste and quality of their tasting.

Uka is the shortened name of Uka no Mitama-no-Kami, the god of grain and fertility in the ancient native Shintō religion. Uka resides in the elegant, Japanese minimalist space designed by Ryū Kōsaka with large windows offering a 5 stories high panoramic view of Hollywood  and Downtown L.A. skyscrapers. Uka inherited this space from the former Inn Ann Restaurant which hosted many pop ups featuring noted Japanese chefs such as Hiro'o Nagahara, Katsumi Kusumoto, David Schlosser, etc. and hosted the 2022 Rāmen Series where one could sample various Rāmen weekly from all over Japan by visiting chefs all under the aegis of Japan House, an organization that promotes Japanese Culture and Arts.   Kaisèki is an elegant multi-course menu dégustation that originated as a simple meal from Sadō, Japanese Zen Buddhist  Tea Ceremony which is a form of meditation. After many centuries, the simple meal has evolved into an elaborated state that still hews to the original principles of Sadō. Its ingredients are "Shun", seasonally at its peak in flavour, and the ingredients must speak for themselves so that accompanying sauces, flavourIngs are subtle and not overpowering. The Kaisèki setting must reflect nature of the season in using dinnerware, art work, floral arrangements, sometimes even to the style of Japanese Kimono worn by the staff. Guests are encouraged to be meditative, introspective, aware of the moment and the surroundings. Appropriate conversations would focus on the experience at hand to give feed back to enhancing the moment. Loud talk, business deals or just random social gab takes away from the Kaisèki experience since Kaisèki is meant to take you away from the mundane and every day.   Of course, Sakè (sah keh) which has evolved along with Japanese cuisine for 3000 years is an excellent pairing especially if it is "Gèntèi", seasonally limited. Tonight was to showcase the craftsmanship of artisanal Sakè (sah keh) by noted Sakè maker Kuhèiji, and only its ultra premium Junmai Daiginjō class was paired to the elegant fare.  Uka is now manned by Chefs Yoshitaka Mitsuè & Chef Shingo Katō both of whom are deeply skilled in their "Elevating the Art of Kaisèki". Besides Kaisèki elements, an added touch of  highly compatible Haute Cuisine Française, particularly in the realm of sauces & pâtisseries, is introduced by the expert hands of Chef Katō. Their expert knowledge of knowing when and which fish to properly cure & age for maximum flavour, texture, bouquet is a negation of most amateur Sushi eaters who always want their fish "fresh".  Imported Japanese ingredients as well as local are interweaved together to create seasonal dishes cooked and raw that are subtle and nuanced into 9 courses.  1) Dashi for 5 Senses: Kombu/kelp & Smoked Katsuo/bonito broth accompanied by Wakamè chip, shards of meaty dried bonito, Awaji sea salt 2) Hassun/Seasonal Appetizer: Sweet fish Dèngaku w/ sweet Miso,  broccolini, snap pea,  Goma/sesame seed Tōfu topped w/ Kègani crab, candied chestnut, Dashi broth braised Yama Imo/Mt. Yam, steamed Japanese sweet potato2a) Bètsu Atsuatsuraè, Yamada Nishiki 2021 3) Owan/soup: Fried puréed shrimp Terrine, Matsutakè mushroom, Tai/sea bream, Yuzu/Japanese citrus in a clear Dashi. 3a) Eau du Désir, Yamada Nishiki 2022 4) Sashimi) Ōtoro, Chūtoro, Akami Maguro/bluefin tuna. Hiramè/flounder on jewel like packed ice. 4a) Hinokishi, Yamada Nishiki 20205) Chawan Mushi: Rather loose Japanese egg custard soup w/ sweet, plump shrimp, Mitsuba leaf, Shimèji, Matsutakè mushrooms, Tartuffo Nero/Italian black truffle shavings.6) Yaki Mono/flamed foods: Miso marinated Sawara/Spanish mackerel in a fennel root cream sauce & leaf garnish.5-6a) Kyōdèn, Tokuto Omachi 2021 & 2022  7) Yakimono: Washū Gyū/Japanese style beef filet butter sautéed mushroom, Japanese sweet potato. 7a) Takō, Yamada Nishiki 2018 & 20198) Oshokuji/rice dish: Koshi Hikari rice steamed in earthenware pot, sweet soy sauced Hamon fish, chiffonade of green Shiso leaf, Daikon.Miso soup, Tsukèmono/Japanese salted pickles. 8a) Organic Hōji Cha toasted tea9) Crème Brûlée, seasonal berriesHayato, N/Naka, Sushi 715, Èigiku Tèi, Kanèyoshi have elevated the Japanese food scene. Now Uka, a new star in the Japanese restaurant firmament, will rise and take part in furthering L.A. as the capital of Japanese cuisine in the Western Hemisphere.

My girlfriend and I chose UKA for an anniversary dinner because while it's not as pricy as some of the other kaiseki options in LA, the reviews and photos looked stellar. They delivered.First off: the atmosphere. The restaurant is located in a rooftop corner, well secluded from the Ovation mall below. Inside was elegant and refined. The space was clean, smelled delicious, the table seating was comfortable, and soft jazz piano was playing throughout our visit.Second, the table staff were attentive and kind. They described the preparation and concept of each dish as it came out, and answered all of our questions. They even adjusted my table setting after noticing that I'm left-handed.Finally, the food was fresh and expertly executed. We ordered the 6-course meal with sake pairings. The flavors, textures, and presentation were just as carefully considered as our first kaiseki in Kyoto last year. Our favorite bites were the arare shrimp, whole fried fish, chawanmushi, and washugyu.We couldn't have asked for a better experience dining here. Thank you to the chefs and staff at UKA!

Celebrated my husband's birthday here tonight and UKA did not disappoint! We had the 9 course meal with a bottle of sake recommended by the restaurant sommelier. Each dish was prepared with exacting detail and came to our table like pieces of art. The flavors were clear and full of umami. The chef even added a "special" dish, making it 10 courses! The service was also impeccable. We throughly enjoyed each dish with our wine pairing. We will definitely be back to celebrate our next special event!

Went for the 8:30 5 course menu (a paired down version of the standard kaiseki menu) and had a wonderful evening. The ambiance of the room is sophisticated but comfortable, with grand views of Hollywood through the wrap around windows. The tables have nice pillows and the lighting is relaxed. The service team was incredibly engaging and friendly. Both the chef himself and the front of house team made me feel welcome and taken care of. Several of the front of house team jokes around with me and had nice conversations, even when I was the last person in the restaurant.The food was delicious! Even the paired down 5 course menu was refined and tasty. The opening bites were all flavor bombs, with my favorite being the sardine wrap with miso and fig.The botan hamo (conger eel soup) was soothingly warm and filled with amazingly feathery hamo, matstutake mushrooms, and asparagus.The sashimi course was possibly the best I've ever had, with aged shiro amadai, meltingly soft chutoro, umami forward noduguro, and perfectly textured shima aji. The oxtail soup was tasty and reminded me of home. The final course of hamo croquette with burdock sauce and crispy burdock was a total home run, possibly the best course of the night. I added on the unagi and both desserts. The unagi was prepared perfectly, paired with brightly acidic bell pepper and zesty sansho pepper. The matcha tiramisu and crème brûlée were delightful and a nice way to end the night.Tl;dr Uka is delicious, and their 8:30 option is an absolute steal, even with the added courses. The service team is fantastic, and the food is on point!