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/
