Nice Kaiseki Dinner with Kuheiji Sake Pairing Event.
Premium & innovative sake with fruity aroma. Pure & refreshing. After having the greatest pleasure to meet Mr. Kuno Kuheiji & Matei Nicolae from Kuheiji at Ototo the night before, we tailgate into Night 2 of Kuheiji with Matei-san again. Glad that I went to both events, because the 2 consecutive Kuheiji events had a different focus. At UKA, Matei-san started the evening off with video and overview presentation on Kuheiji. 7 glasses of Kuheiji sake were presented in the sake pairing & for comparison. Matei-san is an amazing Kuheiji expert and answered all my questions regarding Kuheiji. Kaiseki dinner with Kuheiji sake pairing event $350 per person. 5pm seating. Validated
parking at Hollywood & Highland structure $19.
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Chef's Choice Sashimi
otoro, chutoro, akami, hirame (flounder)
Paired with HInoKISHI Yamadanishiki Vintage 2020 |
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Tailgating into Kuheiji Night 2 with Matei Nicolae from Kuheiji again
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Kuheiji Display
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Freshly Sliced Katsubushi (Bonito Flakes)
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Preparing Dashi
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Dashi for the Five Senses
traditional broth of kombu kelp & smoked bonito flakes |
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| Betsu Atsurae Yamadanishiki Vintage 2021 |
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| Betsu Atsurae Yamadanishiki Vintage 2021 |
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Seasonal Appetizer
chef's daily creation of bite-sized starters, sesame tofu, sweetfish dengaku, chestnut
Paired with Betsu Atsurae Yamadanishiki Vintage 2021 |
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Seasonal Appetizer
chef's daily creation of bite-sized starters, sesame tofu, sweetfish dengaku, chestnut
Paired with Betsu Atsurae Yamadanishiki Vintage 2021 |
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Seasonal Appetizer
chef's daily creation of bite-sized starters, sesame tofu, sweetfish dengaku, chestnut
Paired with Betsu Atsurae Yamadanishiki Vintage 2021 |
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| Betsu Atsurae Yamadanishiki Vintage 2021 |
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Fried Shrimp Dumpling in Fish Borth
Japanese sea bream & shrimp w/ matsutake mushroom, yuzu |
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| Eau du Désir 2022 |
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| Eau du Désir Vintage 2022 |
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Fried Shrimp Dumpling in Fish Borth
Japanese sea bream & shrimp w/ matsutake mushroom, yuzu
Paired with Eau du Désir Vintage 2022
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Hirame (Flounder) Sashimi
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Chef's Choice Sashimi
otoro, chutoro, akami, hirame (flounder)
Paired with HInoKISHI Yamadanishiki Vintage 2020 |
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| HInoKISHI Yamadanishiki Vintage 2020 |
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| Kyouden Tokuto Omachi Vintagem2021 |
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Savory Egg Custard
steamed egg custard, shrimp & shimeji mushroom, truffle
Paired with Kyouden Tokuto Omachi Vintage 2021 & 2022 (comparison) |
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| Kyouden Tokuto Omachi Vintage 2021 & 2022 (comparison) |
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Miso Marinated Sawara
miso marinated Japanese sawara w/ French inspired fennel cream sauce |
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Miso Marinated Sawara
miso marinated Japanese sawara w/ French inspired fennel cream sauce |
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Tako Yamadanishiki Vintage 2018 (decanted)
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| Tako Yamadanishiki Vintage 2018 (decanted) |
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| Vintage Comparisons |
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Washu Beef Fillet Steak
with sweet potato & sautéed mushrooms
Paired with Tako Yamadanishiki Vintage 2018 & 2019 (comparison) |
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| Tako Yamadanishiki Vintage 2018 & 2019 (comparison) |
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Traditional Koshihikari Rice Course (served with Miso Soup & Pickles)
delicately seasoned rice prepared in earthenware pot |
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Traditional Koshihikari Rice Course (served with Miso Soup & Pickles)
delicately seasoned rice prepared in earthenware pot,
served with miso soup and tsukemono (Japanese pickles)
and Kyoto-grown organic Hojicha Tea |
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Miso Soup
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Dessert
cream brûlée with berry fruits |
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Dessert
cream brûlée with berry fruits |
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Chef Yoshitake Mitsue at UKA & Matei Nicolae from Kuheiji
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UKA Team: Chef Shingo Kato, Manager Toshi-san, Chef Yoshitake Mitsue, & General Manager Anthony-san
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Shota-san, the man behind the scenes from Fifth Taste
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Japan House Daytime Scenery before dinner
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| Japan House Nighttime Scenery after dinner |
UKA
6801 Hollywood Boulevard,
Japan House Los Angeles Level 5 (walk towards courtyard and pass Forever 21 for elevator)
Los Angeles, CA 90028
www.japanhousela.com/restaurant/uka/
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