Came for Valentine's Day and wasn't disappointed. I can see why they're on the Michelin guide. Pricy, but worth it. Felt like a curated experience, and loved that I got bar seating because you can see the check prepare your meal for you, and it's well worth the show. The location was a little bit hard to find, but ask around and they can show you where it is (in the Japanese Library). The food was very traditional and there were multiple dishes where the chef would bring out the ingredients in each dish and show you how the food came to the plate (so cool!) I would definitely recommend this spot for a romantic celebration, like for an anniversary or Valentine's Day or even date night! No misses and very intimate! read more

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Definitely one of a kind experience. You can't even find the restaurant until you enter Japan House and the restaurant is in the back. We sat at the counter, and each dish felt like a work of art. I really enjoyed the appetizer plate, it was so interesting and although there was a lot going on, each item was delicious and painstakingly intricate. I LOVED their A5 steak, which I've had before, but I felt like this place was the best. (Can you have different grading within A5??). It was seriously eye popping delicious. We also did the sake pairing, and it was very informative and interactive. I felt like I learned so much about different sakes and how some sakes taste so much like wine. The venue has a gorgeous view of Hollywood if you sit at one of the tables, but I'm glad we sat at the counter. There wasn't much interaction with the chef, but I loved watching him in action. The evening was lovely and perfect for a special occasion. Mostly couple were dining the night we went. Service was immaculate. read more

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Me and my girls walked in just for a quick lychee martini since they had never tried one before. We grabbed seats at the bar, and I'll admit--I was a little nervous at first when the bartender started reading the recipe off her notes and mixing everything really slowly. But she totally surprised us because the drinks turned out really good! Good enough that we went for another round. The place itself looks like a nice spot for a full dining experience, but since we'd just come from brunch, we didn't try the food this time. Still, Japan House definitely made it onto our list of options for our next girls' date. read more

If you're a book lover and a food lover, Uka is the place to be. The waiting area is actually a library, which is such a brilliant touch--I could've happily sat there for an hour just browsing through books before dinner. So if you're like me and adore books, definitely come a little early to soak in that part of the experience. Inside, the vibe was elegant and calm, with a sense of intimacy even though the dining space wasn't large. The service stood out immediately--the waitresses were not only attentive but genuinely helpful, and every staff member spoke Japanese, which made the entire interaction feel authentic and seamless. Being able to communicate in Japanese added another layer of comfort and connection to the meal. The sake pairing was thoughtfully done and matched beautifully with each course. Watching the chef at work while savoring each dish felt like a performance of culinary artistry--fresh ingredients, delicate presentation, and flavors that built upon one another. Almost everything was spot on: from the way the dishes were timed to how carefully they were plated. That said, I did notice one drawback--the rice wasn't fully cooked through, leaving it slightly harder to chew than expected. It wasn't enough to ruin the experience, but it did stand out given how perfect the rest of the meal was. Also, since I was seated in the middle of the room, I could hear both sides of my neighbors' conversations quite clearly. So if you're planning a private or personal talk, just be aware that the acoustics make it easy for others to overhear. Overall though, Uka delivered an experience that was both refined and warm. It's rare to find a restaurant that blends literature, service, and cuisine so thoughtfully. For me, the library waiting area alone made the evening special, but paired with the kaiseki artistry and top-notch hospitality, it's a place I'd gladly revisit. read more

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My wife surprised me with a dinner at this restaurant for my birthday, and as new parents, I couldn't have been more excited. I've been to over 15 Michelin-starred restaurants, and unfortunately, this restaurant and Orsa & Winston have been the worst 1-star Michelin experiences I've had. This one takes the top spot due to the $350 price point, which is higher than some 2-star and comparable to 3-star Michelin restaurants. The quality and cost of ingredients simply do not justify the price. Dish 1: Dashi for the Five Senses This was a small bowl of dashi with salt on the side, bonito flakes, and kombu kelp. The staff suggested tasting the salt with the dashi and mentioned the bonito flakes were mostly for presentation. Having this as a listed course felt criminal--it could easily be made at home with instant dashi powder and hot water. The cost to them was probably under $1. It should have been a complimentary amuse-bouche. Dish 2: Seasonal Appetizer This dish represented Kaiseki well, with multiple small bites presented beautifully. However, none of the items featured premium ingredients. The "steamed uni on maitake mushrooms" was disappointing--the steaming removed all flavor from the uni, which became tasteless. I confirmed this later when fresh uni was served in another dish. The ingredients likely cost under $5 total: chestnut, Japanese sweet potato, small pieces of mackerel and eel, and a pickled radish that looked like salmon. Two courses in, and the total ingredient cost was maybe $20. Dish 3: Hamo Matsutake Soup with Seasonal Vegetables A small bowl of clear broth with a delicately cut piece of eel shaped like a flower. Minimal flavor, mostly like another dashi soup. Ingredient cost likely under $5. Nothing memorable. Extra Dish: Torched Mackerel A pleasant surprise and my wife's favorite dish. It had a nice flavor and smokiness from the torch. Dish 4: Chef's Choice Sashimi Fresh uni, aged tuna, snapper, and another fish. All tasted fresh. The only issue I had with this dish was when I ate the top piece of the otoro and found out that the piece underneath was not the same. It was a medium fatty tuna. This made me feel like they wanted to present you with the best marbled piece of otoro, and then to cut costs, they placed the medium fatty tuna underneath with minimal marbling. I was disappointed at the small spread of items for this dish as it couldn't have costed more than $10. Dish 5: Wagyu Sirloin The wagyu was cooked shabu-shabu style and cooled in ice water. It tasted fine but felt simple. The grilled eggplant jelly and pear compote didn't pair well with the sesame cream sauce, which overpowered the dish. Extra Dish: Skinned Tomato with Caviar and Tart Jelly Tasted fine but unimpressive. Another low-cost filler dish. Dish 6: Kamasu Sake Yaki Grilled barracuda with asparagus and truffle shavings. The barracuda had a good charcoal-grilled flavor, but the truffles had no aroma or taste. Dish 7: Abalone Steak The sauce was flavorful, but the abalone was chewy and overcooked. Also, only three of the five pieces was actual abalone. The other two pieces were just daikon in disguise which was annoying. Dish 8: Seven Grain Rice with Japanese Sweet Potato At this point in a Michelin meal, the value of each dish typically increases. However, with this dish, it was literally just some rice with a miso soup that used red and white miso. There was nothing special about this rice and the two cubes of sweet potato in the bowl. The miso soup tasted better than the rice. To have this as the last dish and it was literally plain rice but lets make it fancy and mix different grains of rice in it, was underwhelming and To have this as the last dish, and it was literally plain rice, but let's make it fancy and mix different grains of rice in it, was underwhelming. It reminds me of the purple rice I get when eating at a Korean soon tofu restaurant. This should not be a standalone course in a $350-per-person meal. Dessert: Matcha Mousse and Red Bean Chestnut Dorayaki Both were underwhelming and lacked any sense of sophistication or technical skill. Final Thoughts I found the experience surprisingly underwhelming. Kaiseki is meant to be the pinnacle of Japanese cuisine and a balance of subtlety, seasonality, yet the meal lacked the depth and resonance that make kaiseki feel transcendent. I wouldn't have paid more than $150 for this meal and I would still have the same commentary and feedback. The only thing that truly stood out was the service. Our waiter was attentive and gracious. read more

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I've been wanting to try this place ever since it opened, as I've had many of the previous popups + ANN INN by Japan House. Luckily, I snagged a reservation for valentine's day. I purposely chose table seating over counter seating for a more intimate dining with my partner as well as the view of hollywood from the window. I got a sparkling yuzu juice and Muryozan sake which I have to recommend if you didn't get the pairing. First dish was a dashi which was incorporated throughout almost every dish of the night. I loved the clean and clear taste of the konbu + bonito. It essentially prepped me for the dinner as a palate cleanser. Second dish was a seasonal appetizer, which the most notable was a carrot in the shape of a demon head and the brown sugar cracker stick as a club of sorts to ward off the demon. Taste wise, everything was so light and delectable. I loved how the demon head carrot was contained in a box made from a cut daikon radish. The seared fish resting next to the radish also gave a light smoky flavor too, although it was probably unintentional(?). Third dish used the dashi again but with a cooked tai, some greens, and bamboo shoots. These were some of the best bamboo shoots I've had and are very different from ones in ramen. I'd say it tastes pretty close to sweet corn without the strong corn flavor. The extra ingredients in the dashi changed the taste and it was quite refreshing. The fourth and fifth dish were the seasonal sashimi with the first one being dry aged seafood and the second one being traditional sashimi cuts. I especially liked the generous amount of bafun uni. Sixth dish was a simmered salmon kenchin style, my favorite dish of the entire meal. The dashi is used again, with some egg being wrapped by the salmon. I've never had anything quite like this before. The salmon was rich and flavorful + the taste of egg on every bite. Combine that with the dashi and carrot/crysantheum shavings on top was just chef's kiss. Seventh dish was a close favorite runner up, yellowtail teriyaki. A giant filet of cooked yellowtail teriyaki with a seared turnip covered in teriyaki sauce and another green sauce made from turnip leaves. I'm not a turnip fan, but this turnip with that green sauce I could eat every day. The yellowtail was flavorful though the meat was a bit tougher than I expected. I just assume thats how the meat is granted this was the first time I even had yellowtail cooked. It was still delicious though, no complaints at all. Eighth dish was actually a surprise dish of a seared cheese with oysters and veggies contained in a lemon shell. I don't eat cheese but I liked this one. I could also taste lemon throughout this dish too. It was a nice refreshing break in between the meal. Ninth dish was a wagyu shabu shabu using miyazaki A5 wagyu. Taste was great and the A5 wagyu was lightly cooked to perfection. The dashi + tofu had more of a beefy taste which I enjoyed. Personally though, I've never been a fan of A5 wagyu because it's too fatty for my taste. If you do like A5, this is it. Last dish before dessert was a chirashi sushi. It came wrapped with a thin layer of egg with rice, greens, lotus root(?), and crab meat. This was the dish I was not crazy about. I could really only taste the rice and egg, not so much anything else unless I picked it apart. Maybe I ate it the wrong way, but it didn't give me the wow factor. The miso soup and hojicha tea on the other hand were delicious though. I had at least 4 cups of that hojicha tea before even getting to the dessert. Dessert was a red bean jelly, matcha ice cream, fried mochi chip, and a strawberry ichigo. I'm not big on red bean either but I devoured that jelly so fast. The matcha ice cream was more like matcha sorbet, I did like the super strong matcha flavor though. The fried mochi chip was an interesting texture and went well with both the ice cream and jelly. Lastly, those strawberry ichigo were amazing and super sweet, not a hint of sourness. Overall, I regret not trying this place earlier. This was such an amazing meal for $350 per person and the sheer amount of food. I'm a pretty big eater and I was getting full by the sixth dish. Side note, my partner does not eat mushrooms and they changed the dishes to accommodate that, opting to use shrimp instead. I think her's was actually even better with the shrimp substitutes. Service was stellar and this was an amazing dinner experience for our valentines day. I'm definitely coming back to try the next seasonal menu when it changes. read more

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Attended a Private Event at Japan House and UKA was catering. What a treat to sample their cooked menu :) Butterfly Cucumber! Salmon! Tempura! Chirashi! Fried Chicken Thigh! Chawanmushi! Tamagoyaki! The Evening was Fantastic and the Food was enough for the attendees. My personal Favorite was the Salmon and Lotus. The Fried Chicken Thigh was a crowd pleaser. Do not sleep on the diverse veggies and shrimp Tempura. Overall, I was extremely please with the taste and quality of their tasting. read more

UKA - The UKA PLATE - Japanese Near Me - Los Angeles, California

We heard UKA in Hollywood just got their 1 Michelin star and our anniversary was approaching, so we decided to check it out. Located on the 5th floor at Ovation, the instruction provided to find them was easy, but if you decided to walk around first instead of going from the parking lot right away, finding them could be challenging. The restaurant was spacious with plenty of seats and limited counter seats. Chef Yoshitaka Mitsue was the only one running around and taking care everyone's dinner. We took the counter seats and went with the full tasting menu and sake pairing. The restaurant offered modern kaiseki cuisine using seasonal ingredients. Eight dishes were listed on the menu but some extra ones were given to us. Everything we had was delicious and not a single bad dish was served. The most exciting dish for us was the seasonal appetizer. It featured multiple flavors and textures on one plate while giving us a colorful eye catching experience. The least attentioned but loved dish for us was the wagyu roast yahata maki. We had wagyu often so we didn't usually think wagyu would impress us, but the wagyu here was not drenched in fat. Instead, the roll had a charred flavor and geniusly used burdock roots puree and burdock root pickles to add texture to the rolls. Overall experience was just excellent. The sake pair made perfect sense with our food and elevate the food taste. With the drinks, the food, the service, and the chef, even though this experience was not what we would call a everyday meal, we would go back for sure especially after finding out that they change their menus on a quarterly basis. read more

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Had this amazing opportunity to experience authentic Japanese cuisine at UKA, where a series of small, intricate dishes are served It was cool to see the chef work on all the details up close at the counter The sashimi was so fresh and you could really taste the natural ingredients. The course was beautiful, and we tried several different sakes (even found my favorite!) The staff was incredible! Super attentive and took time to explain each dish as it was served. The chef was not only talented but also sharing little stories about the food and techniques. The big windows let you see Hollywood while you eat dinner, which makes the whole experience even better. If you want real Japanese food where you can taste the true ingredients, UKA is worth it. Such a special night!! read more

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Having dined at several Michelin-starred restaurants (around 10 to date), I can confidently say this was, unfortunately, the most disappointing experience I've had at this level. The service overall was decent, though one issue stood out: my guest requested salt and was told they could not have any and to eat the food as is. While I understand and respect the server's position, if a dish tastes bland, I feel there should be some accommodation like salt available. As for the menu, I found it deeply underwhelming. At a price point of $1,000 for 2 people, the quality did not come close to my expectations. The seafood often tasted unpleasantly fishy, the abalone was so tough and chewy that it was inedible, and the rice (which was supposed to be the star of the show) lacked flavor. The steak, rather than being tender and seasoned, seemed boiled and flavorless, with a slimy peanut eggplant sauce underneath that did not complement it at all. Overall, the meal was poorly executed and not reflective of Michelin standards. The one positive I will note is the ambience, which was well done. However, I would much rather have exceptional food than an exceptional setting. I am truly at a loss for how this restaurant received a Michelin star, and I left very disappointed by the lackluster experience. read more

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Uka is the shortened name of Uka no Mitama-no-Kami, the god of grain and fertility in the ancient native Shintō religion. Uka resides in the elegant, Japanese minimalist space designed by Ryū Kōsaka with large windows offering a 5 stories high panoramic view of Hollywood  and Downtown L.A. skyscrapers.  Uka inherited this space from the former Inn Ann Restaurant which hosted many pop ups featuring noted Japanese chefs such as Hiro'o Nagahara, Katsumi Kusumoto, David Schlosser, etc. and hosted the 2022 Rāmen Series where one could sample various Rāmen weekly from all over Japan by visiting chefs all under the aegis of Japan House, an organization that promotes Japanese Culture and Arts.    Kaisèki is an elegant multi-course menu dégustation that originated as a simple meal from Sadō, Japanese Zen Buddhist  Tea Ceremony which is a form of meditation. After many centuries, the simple meal has evolved into an elaborated state that still hews to the original principles of Sadō.  Its ingredients are "Shun", seasonally at its peak in flavour, and the ingredients must speak for themselves so that accompanying sauces, flavourIngs are subtle and not overpowering. The Kaisèki setting must reflect nature of the season in using dinnerware, art work, floral arrangements, sometimes even to the style of Japanese Kimono worn by the staff.  Guests are encouraged to be meditative, introspective, aware of the moment and the surroundings. Appropriate conversations would focus on the experience at hand to give feed back to enhancing the moment. Loud talk, business deals or just random social gab takes away from the Kaisèki experience since Kaisèki is meant to take you away from the mundane and every day.    Of course, Sakè (sah keh) which has evolved along with Japanese cuisine for 3000 years is an excellent pairing especially if it is "Gèntèi", seasonally limited. Tonight was to showcase the craftsmanship of artisanal Sakè (sah keh) by noted Sakè maker Kuhèiji, and only its ultra premium Junmai Daiginjō class was paired to the elegant fare.   Uka is now manned by Chefs Yoshitaka Mitsuè & Chef Shingo Katō both of whom are deeply skilled in their "Elevating the Art of Kaisèki". Besides Kaisèki elements, an added touch of  highly compatible Haute Cuisine Française, particularly in the realm of sauces & pâtisseries, is introduced by the expert hands of Chef Katō.  Their expert knowledge of knowing when and which fish to properly cure & age for maximum flavour, texture, bouquet is a negation of most amateur Sushi eaters who always want their fish "fresh".  Imported Japanese ingredients as well as local are interweaved together to create seasonal dishes cooked and raw that are subtle and nuanced into 9 courses.   1) Dashi for 5 Senses: Kombu/kelp & Smoked Katsuo/bonito broth accompanied by Wakamè chip, shards of meaty dried bonito, Awaji sea salt  2) Hassun/Seasonal Appetizer: Sweet fish Dèngaku w/ sweet Miso,  broccolini, snap pea,  Goma/sesame seed Tōfu topped w/ Kègani crab, candied chestnut, Dashi broth braised Yama Imo/Mt. Yam, steamed Japanese sweet potato 2a) Bètsu Atsuatsuraè, Yamada Nishiki 2021  3) Owan/soup: Fried puréed shrimp Terrine, Matsutakè mushroom, Tai/sea bream, Yuzu/Japanese citrus in a clear Dashi.  3a) Eau du Désir, Yamada Nishiki 2022  4) Sashimi) Ōtoro, Chūtoro, Akami Maguro/bluefin tuna. Hiramè/flounder on jewel like packed ice.  4a) Hinokishi, Yamada Nishiki 2020 5) Chawan Mushi: Rather loose Japanese egg custard soup w/ sweet, plump shrimp, Mitsuba leaf, Shimèji, Matsutakè mushrooms, Tartuffo Nero/Italian black truffle shavings. 6) Yaki Mono/flamed foods: Miso marinated Sawara/Spanish mackerel in a fennel root cream sauce & leaf garnish. 5-6a) Kyōdèn, Tokuto Omachi 2021 & 2022   7) Yakimono: Washū Gyū/Japanese style beef filet butter sautéed mushroom, Japanese sweet potato.  7a) Takō, Yamada Nishiki 2018 & 2019 8) Oshokuji/rice dish: Koshi Hikari rice steamed in earthenware pot, sweet soy sauced Hamon fish, chiffonade of green Shiso leaf, Daikon. Miso soup, Tsukèmono/Japanese salted pickles.  8a) Organic Hōji Cha toasted tea 9) Crème Brûlée, seasonal berries Hayato, N/Naka, Sushi 715, Èigiku Tèi, Kanèyoshi have elevated the Japanese food scene. Now Uka, a new star in the Japanese restaurant firmament, will rise and take part in furthering L.A. as the capital of Japanese cuisine in the Western Hemisphere. read more

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Everything is excellent perfect, we had great time. Food is good, service is great, atmosphere is awesome. read more

UKA - Japanese Near Me - Los Angeles, California

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My girlfriend and I chose UKA for an anniversary dinner because while it's not as pricy as some of the other kaiseki options in LA, the reviews and photos looked stellar. They delivered. First off: the atmosphere. The restaurant is located in a rooftop corner, well secluded from the Ovation mall below. Inside was elegant and refined. The space was clean, smelled delicious, the table seating was comfortable, and soft jazz piano was playing throughout our visit. Second, the table staff were attentive and kind. They described the preparation and concept of each dish as it came out, and answered all of our questions. They even adjusted my table setting after noticing that I'm left-handed. Finally, the food was fresh and expertly executed. We ordered the 6-course meal with sake pairings. The flavors, textures, and presentation were just as carefully considered as our first kaiseki in Kyoto last year. Our favorite bites were the arare shrimp, whole fried fish, chawanmushi, and washugyu. We couldn't have asked for a better experience dining here. Thank you to the chefs and staff at UKA! read more

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Parking: We took an Uber because we were drinking. Otherwise, they have a parking structure at the Ovation. Ambiance/Service: The service was great! Although the Chef is a little shy, his staff make up for it and really were attentive. They explain every dish and wine/sake with precision. Food/Drinks: Kaiseki Menu Dashi for the Five Senses - 7/10 Traditional broth of Kombu kelp and smoked bonito flakes When you first taste it, you think bland. But once you add the salt provided it changes into a delicious broth. Was lacking a lot in the beginning and too watered down without the salt. But once you add the flavors provided, it makes you appreciate it more. Seasonal Appetizer - 9/10 Chef's daily creation of bite-sized starters featuring seafood, cucumber with homemade miso, mozuku and baby cauliflower Every bite was different and delicious. This was a very generous dish and filled me up. Hairy Crab Dumpling in Fish Broth - 10/10 Hairy crab and Japanese sea bream dumpling dashi broth with ginger Soooooo comforting and reminds me of the feeling I used to get with my grandma's matzo ball soup. Chef's Choice Sashimi - 10/10 Tuna, Hamo and Sawara I didn't want this sashimi plate to end. Even the fresh wasabi and shiso leaf were tasty. Tosa Marinated Tomato - 8/10 Tosa and tomato consommé jelly with caviar and dill This dish fits summer so well and is very cooling and refreshing. The dill is a great compliment to the tomato and caviar. Fried Tilefish with Summer Vegetables - 9/10 Fried Tilefish with zucchini, peppers and brussels sprouts, served with French-inspired teriyaki butter sauce The sauce is completely different than what you imagine it to taste like before trying it. Way better and way less sweet than your typical teriyaki sauce. The fish was cooked perfectly and the veggies complimented it well. Ribeye Duo - 7/10 Pairing of dry-aged Washugyu ribeye (USA) and Wagyu ribeye Japan), with grilled eggplant sauce and mixed greens Although this one came out way too overcooked (the back house's fault I'm guessing) it was still good in flavor and was super tender. The blasphemy of being cooked almost well done was a turn off though for the price you pay for the dinner. Luckily the taste and consistency were still good enough to enjoy. Traditional Koshihikari Rice Course - 7/10 Delicately seasoned rice prepared in earthenware pot, with miso soup and Tsukemono Japanese pickles) and Kyoto-grown organic Hojicha tea This dish was good but not my favorite of the night. Once I poured some of the miso soup into the rice, I was very impressed by the combination of flavors. The rice was cooked perfectly but I wasn't too into the corn part of it. Seasonal Dessert - 9/10 Apricot compote, yogurt mousse and almond cake. Such a good end to the night! They even gave me a special birthday wish on the plate, nice touch. Overall I would return because their menu is seasonal and the service was 10/10! read more

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Me and my boyfriend celebrated my birthday here at UKA tonight and we had such a great time thanks to the delicious food & amazing staff. The ambience was very intimate and cozy which is right up our alley! We wanted to give a shoutout to Christina because she was so incredibly sweet and attentive, she definitely made our experience memorable here tonight! read more

Amazing experience all around. Did the Chefs Recommended Menu as we were at the later seating (8:30 pm) and loved it. It felt a hair more casual vibe wise as we were not at chefs counter, but we could see him prepare several of our dishes that were brought to us immediately. Each of the five courses were delicious and we also threw in a couple a la carte add ons which were excellent (Santa Barbara uni and ebi sandwich). Oh, and the staff was elite. So much attention and knowledge. read more

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I have been to Japan House for events before. Uka is a hidden restaurant just right next to Japan House, after you walk through an outdoor scenic corridor of the Hollywood scene. I came here with my friends for opening night and sat at the chef's counter, where we had to pleasure to see Chef Yoshi-san cutting and "fanning out" Ainame fish for the soup. Their Kaiseki is creative with a play of the 5 senses, especially with the interactive Dashi opening course. My favorite dish was the Egg Custard with Bafun Uni. It's not like the traditional chawanmushi you will have at Japanese restaurants. It's flat instead of tall with delicious choice of vegetables carefully integrated. The flavor of uni stands out and also compliments the egg. We took leftover Koshihikari rice home as well as in onigiri form. They work in teams - meaning that there's no one assigned server for your table and no headache for looking for your designated server. The team service is great. Kuheiji Junmai Daiginjo Eau du Désir is one of my go-to sake. They also have Ohmine, which is my favorite as well. Kaiseki is $300 per person. Sake is pairing $120. Parking at Hollywood & Highland structure after validation is $15. read more

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This was one of the most exquisitely delicious and delightful experiences that I have ever had. From the moment you enter through the library to when you are seated in an intimate room. The nine courses were unique and flavors, smell, textures and touch were divine. We savored every morsel. Service is impeccable and the attention to detail impressive. The chef came over to sign our menus and a thrill to see him work and of course to meet the master was the perfect way to end the evening! read more

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Celebrated my husband's birthday here tonight and UKA did not disappoint! We had the 9 course meal with a bottle of sake recommended by the restaurant sommelier. Each dish was prepared with exacting detail and came to our table like pieces of art. The flavors were clear and full of umami. The chef even added a "special" dish, making it 10 courses! The service was also impeccable. We throughly enjoyed each dish with our wine pairing. We will definitely be back to celebrate our next special event! read more

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Went for the 8:30 5 course menu (a paired down version of the standard kaiseki menu) and had a wonderful evening. The ambiance of the room is sophisticated but comfortable, with grand views of Hollywood through the wrap around windows. The tables have nice pillows and the lighting is relaxed. The service team was incredibly engaging and friendly. Both the chef himself and the front of house team made me feel welcome and taken care of. Several of the front of house team jokes around with me and had nice conversations, even when I was the last person in the restaurant. The food was delicious! Even the paired down 5 course menu was refined and tasty. The opening bites were all flavor bombs, with my favorite being the sardine wrap with miso and fig. The botan hamo (conger eel soup) was soothingly warm and filled with amazingly feathery hamo, matstutake mushrooms, and asparagus. The sashimi course was possibly the best I've ever had, with aged shiro amadai, meltingly soft chutoro, umami forward noduguro, and perfectly textured shima aji. The oxtail soup was tasty and reminded me of home. The final course of hamo croquette with burdock sauce and crispy burdock was a total home run, possibly the best course of the night. I added on the unagi and both desserts. The unagi was prepared perfectly, paired with brightly acidic bell pepper and zesty sansho pepper. The matcha tiramisu and crème brûlée were delightful and a nice way to end the night. Tl;dr Uka is delicious, and their 8:30 option is an absolute steal, even with the added courses. The service team is fantastic, and the food is on point! read more

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uka - I had a phenomenal time here. we had the chefs table kaiseki experience - our first time having kaiseki! first, uka is so good about emailing you + texting about where to park and how to get to the restaurant. the area is quite busy (as one would expect hollywood to be) but when you step into japan house, you are transported to another place. everyone is also so KIND. our somm was amazing and gave us such a unique sake recommendation that tasted like apples and wine and sake - crisp and fresh and paired so well with all of the seafood we ate. also loved all of the waitstaff who went out of their way to ensure a good experience and make the space feel cozy!! and lastly, the food is just incredible. carefully prepared and beautifully presented - we had the joy of sitting at the chefs counter and it was so cool being able to see the chef at work (our chef was also very cool and explained parts of his process to us) in the least corny, least cliche way possible, I say: as I ate the food at uka, I felt like I was falling in love. I don't really know how to put it. it was warm, inviting, care-filled, kind, genuine. and fun. an experience I'll hold for a long time and I would recommend to anyone. read more

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Recommended for date night and special occasions. Chefs and staff elevated experience with superb hospitality. Beautifully presented delicious Japanese food with hard to find wine/sake selection. Comfortable booth seats with large windows overlooking Hollywood skyline further to DTLA. A place to impress or have intimate quality time. read more

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We had a chance to try the Uka and it was a very enjoyable experience. From the really high quality courses to the impeccable service, it was definitely worth the price of admission and the trek to Hollywood. There are a lot of sushi omakase options in Los Angeles but not many for traditional kaiseki dinner. Both Chef Yoshitaka Mitsue and Chef Shingo Kato showcase their art and skill in every dish. read more

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Nope. I spend a lot of time hitting Michelin rated restaurants. This tasting was a top end price point at $350 pp so figured it would be outrageously good. Everything from presentation to flavor was mediocre at best. Wagyu #5 roll with carrots and gravy and some fried wrapper was a prime example. Meat was tender but cooked medium well and was way overpowered by the veggies and gravy. Meat certainly was not the highlight, it was like omakase so predominantly fish. Was the fish fresh? Yes. But not any tastier than what I get from my local sushi place for $50. More importantly, no creativity in plating, in ingredient combos, furthest thing from exciting. Sure the had some truffles in the lobster dish and 2 small servings of uni but left wondering where they could have derived $350 pp in f value. Guessing the price only relates to the rent they pay for a small room atop the center of Hollywood. I pay for food, not for views. Biggest Michelin disappointment to date. read more

Wonderful omakase at Japan House. Wonderful Chefs and staff. Accommodated our special requests and attentive to all of our needs. read more

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The ambiance was so nice and the food was soooo good! Everyone was so friendly and made us feel comfortable at these type of fancy settings. :) read more

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Top notch food, service, and ambiance. Highly recommend this place to everyone. A hidden gem in Hollywood for sure. read more

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We really enjoyed our meal at UKA. We sat at the chef's counter and received great food and service from Chef Mitsue, Chef Kato, and Reina-san. The space was well laid out with a great view. The kaiseki meal took about 2.5 hours and the multiple appetizers, wagyu beef, and special Halloween dessert were excellent. Parking in the Ovation complex was easy and partially validated by the restaurant. We arrived too late to check out Japan House, but will do that next time. We highly recommend this overlooked gem. read more

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Amazing food and generous portions (rare for sushi restaurants) Loved the kind staff and the interior design! An overall great experience read more

Serene, minimalist beauty. Presentation of the courses unrivaled in California. Quality of each dish top-level. A bit hard to find, with mystifying parking. An experience worthy of the elevated price. Staff will make you feel welcome and appreciated. Lucky we are to have UKA in our city. read more

Unbelievable meal with incredible attention to detail. True Kaiseki experience and one-of-a-kind customer service. I've been to many omakase/japanese top restaurants and this one is by far the best experience read more

Went for our anniversary dinner. Food, service and ambience were top notch. Overall a very special meal. Thank you to the chefs and staff for a very enjoyable evening! read more