UKA Opening Night. Creative Kaiseki with a Play of the 5 Senses, especially with the interactive Dashi opening course. At the chef's counter, we had the pleasure to see Chef Yoshi-san cutting and "fanning out" Ainame fish for the soup. My favorite dish was the Egg Custard. It's a new style - flat instead of tall with delicious choice of vegetables integrated. I wasn't sold for the Yellowtail. Wagyu Steak was interesting served with 2 kinds for comparison with the Miyazaki Wagyu Beef. We took leftover Koshihikari rice home as well as in onigiri form. Great team service. Kuheiji Junmai Daiginjo Eau Du Désir ($84) is one of my go-to sake. They also have Ohmine. Music of the 4 seasons in background. Kaiseki $300 per person. Sake pairing $120. We were gifted engraved wooden Masu sake drinking cups with pleasant Cypress aroma at the end of the meal. They also serve amazing premium tea. Validated parking at Hollywood & Highland structure $15. Looking forward to visit again in July.
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Picture with Shota-san from Fifth Taste, Shingo-san, and Yoshi-san
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Dashi for the 5 Senses
traditional broth of kombu kelp & smoked bonito flakes
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Ainame for the Soup
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Kuheiji Junmai Daiginjo Eau Du Désir $84
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| Shota-san, Sake Sommelier from Fifth Taste |
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Seasonal Appetizer
chef's daily creation of bite-sized starters featuring seafood, sesame tofu, paprika, beets, broccolini & sugar snap peas
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Sansho Pepper Fish Broth
honegiri-cut filet of Ainame in dashi broth with seasonal vegetables and sansho pepper leaves
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Chef's Choice Sashimi
tuna, kinmedai, horse mackerel
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Akabu Junmai $80
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Savory Egg Custard
steamed egg custard, topped with uni, shrimp, okra, and wasabi
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Teriyaki Sautéed Hamachi (Japanese Yellowtail)
with French-inspired asparagus cream sauce
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Wagyu Steak Duo
pairing of aged washugyu ribeye (Oregon, USA) and wagyu filet mignon (Miyazaki, Japan)
served with burdock cream sauce, yuzu salt, wasabi and greens
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Kyoto-grown organic Hojicha Tea
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Pickles and Miso Soup
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Koshihikari Rice (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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| Koshihikari Rice |
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Cheers with Yoshi-san & Shota-san with Akabu
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Dessert
hojicha tea cheesecake, served with fruits
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Signing with Yoshi-san
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Signing with Shingo-san
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Wooden Masu Engraved with Uka's Name
(received on Grand Opening Night)
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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/
