![]() ![]() ![]() Expect nine courses, including dashi savoy egg custard with uni, egg yolk, and fresh wasabi grated tableside and aged Washugyu ribeye and filet mignon with burdock sauce. However, Uka is a departure from the roving pop-up style operation, settling into something more lasting in order to establish the somewhat difficult-to-access floor into a bona fide dining destination. More recently, a ramen pop-up last summer served various styles of noodle soups while last winter the space hosted a modern kaiseki from Hiroo Nagahara, a chef who operated the Chairman Truck in San Francisco and Bao Hiroo in LA’s Arts District. Years ago, sushi chef Morihiro Onodera used the venue as a launchpad, starting with a sushi pop-up called Inn Ann that he morphed into his namesake Michelin-star omakase restaurant in Atwater Village. Japan House has been a multi-level showcase for design, culture, and food sponsored by the Japanese government, with additional locations in London and São Paulo. ![]() With a nine-course kaiseki priced at around $300 per person (before tip and tax), with available wine and sake pairings at $120 per person, Uka is poised to become the most rarefied Japanese food experience in Hollywood, certainly aiming for Michelin recognition in the coming months and years. Now the restaurant will permanently become a kaiseki destination called Uka under the direction of celebrated chefs Yoshitaka Mitsue and Shingo Kato, who will occupy the 30-seat restaurant and tasting counter with one of the highest-end expressions of Japanese cuisine in town in early June 2023. For the past five years, the towering space on the fifth floor of Japan House in Hollywood has hosted pop-ups and special dinners highlighting Japanese cuisine here in Los Angeles. ![]()
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