UKA in Los Angeles is a Michelin-starred standard-bearer for contemporary kaiseki, delivering an intricate, seasonal, and exquisitely paced multi-course Japanese experience in a refined, view-filled setting. Awarded its first Michelin star in 2024, it quickly became a destination for connoisseurs who prize precision, seasonality, and the cultural storytelling of washoku refracted through modern technique.
Culinary signature
- Kaiseki meets omakase: UKA’s culinary identity honors classic kaiseki structure—seasonal progression, balance, and restraint—while embracing a modern omakase sensibility in presentation and pacing. Courses are meticulously composed to highlight peak ingredients from California and Japan, with textures and temperatures calibrated for clarity and nuance.
- Seasonal sourcing, refined methods: The kitchen draws on premium seafood flown in from Japan and market-driven produce from California, applying careful aging and curing to deepen umami and extend flavor while preserving delicacy. Stocks, dashi, and condiments anchor the menu with quiet complexity, allowing each plate to feel focused rather than ornate.
- Multiple menu paths: Guests can opt for approachable or immersive formats—three-course omakase around $75, five-course around $150, and expanded experiences such as the UKA Kaiseki Experience (about $300) or Shabu Shabu x Kaiseki Experience (about $400). All are prix fixe and shift with season and availability, encouraging repeat visits to trace the year’s arc.
Atmosphere and setting
- Serene design language: The space, located at JAPAN HOUSE Los Angeles, blends soft gray and warm wood tones with lantern-inspired lighting and subtle bonsai/bamboo accents, creating a room that’s both contemplative and contemporary. Seating is capped at roughly 30 across a chef’s counter and intimate tables, sustaining a quiet, attentive cadence.
- Panoramic city views: Large windows frame Los Angeles from Hollywood to Downtown, giving the experience an expansive sense of place while the dining room’s hushed design keeps focus on the plate. Twilight into evening service amplifies the theatrical reveal of each course.
- Inclusive, upscale warmth: UKA’s ambiance is cozy, trendy, and upscale—with a notably welcoming posture toward solo diners and the LGBTQ+ community. The tone is elevated yet personal, emphasizing hospitality as a companion to craft.
Chef Leadership
- Chef Yoshitaka Mitsue: At the helm, Chef Mitsue brings international perspective and classical rigor—experience ranging from Osaka fine dining to private-chef roles for the Japanese UN Ambassador in New York, plus time in France. This global lens informs a kitchen that remains steadfastly rooted in Japanese technique.
- Precision with soul: Chef Mitsue is celebrated for his nuanced handling of seafood, foraged elements, and seasonal accoutrements, and for advanced aging/curing that coaxes depth without weight. His fish-market training in Japan shows in cut, cure, and knife-work, translating into dishes that feel transparent yet resonant.
- Washoku foundations, modern expression: The culinary narrative foregrounds washoku—balance, seasonality, and harmony—while accommodating contemporary tastes in pacing and plating. The result is a modern kaiseki that retains the soul of tradition.
Practical Information
- Location: JAPAN HOUSE, Ovation Hollywood, 6801 Hollywood Blvd, Level 5, Los Angeles, CA 90028. The elevated setting offers convenient access while remaining a peaceful retreat above the boulevard.
- Hours: Wednesday–Sunday, 6:30–10:30 pm; closed Monday and Tuesday. Single-evening service windows help maintain pacing and attention to detail.
- Reservations: Recommended and often essential due to limited seating; private dining and special event menus may be arranged by request for tailored experiences.
- Accessibility and amenities: Wheelchair access covers entry, seating, and restroom. Paid lot and valet are available; payment via credit/debit and NFC is supported. Pricing reflects the premium ingredient sourcing and labor-intensive craft (most tasting paths $150–$400 before beverages, tax, and service)
Menu arc and highlights
- A composed progression: Expect an opening calibration of palate—purified broths and dashi—or a seasonal appetizer with bite-sized compositions that change frequently. Sashimi and seafood courses emphasize pristine sourcing and subtle contrasts in temperature and texture.
- Signature elements (subject to change):
- Dashi for the Five Senses, drawing on aged katsuobushi to reveal layered umami.
- Seasonal appetizer flight, showcasing vegetable craft, tender seafood, and delicate gels or pickles.
- Chef-selected sashimi with fresh wasabi; precise knife cuts aim for textural finesse.
- Seven Grain Rice set, miso soup, and Kyoto-grown hojicha—an homage to the comfort and structure at the heart of kaiseki.
- Seasonal dessert emphasizing clarity and restraint rather than overt sweetness.
- Plateware as narrative: Traditional “Shigaraki ware” and “Echizen lacquerware,” among other vessels, reinforce material culture and seasonality, turning each presentation into a tactile extension of the menu’s story.
Standout Features
- Seasonal finesse: Diners consistently praise the clarity of seasonal seafood, the elegance of plating, and a balanced progression that never feels rushed. Each course respects the previous one, building a coherent arc from opening sips to final sweets.
- Artistry with integrity: The kitchen’s aging and curing techniques are applied with restraint, serving the ingredient rather than a trend. The result is an experience that reads as timeless instead of experimental for its own sake.
- Hospitality as craft: Service is informative but measured, with succinct explanations of provenance and technique that enrich the meal without crowding it. The staff’s calm, confident cadence mirrors the kitchen’s discipline.
Who will love UKA
- Kaiseki seekers and omakase enthusiasts who value seasonality, minimalism, and the poetics of temperature and texture will find a deeply satisfying throughline here. The intimate scale suits solo diners and pairs alike, while the inclusive atmosphere broadens its appeal.
- Guests looking for one of LA’s most refined Japanese culinary journeys—where tradition, artistry, and hospitality converge—will recognize why the Michelin star arrived swiftly and why UKA’s reputation continues to build.
For more information, please visit UKA