JAPAN HOUSE Los Angeles
Cultural center · Hollywood ·
Japanese art, design, culture, events, library, restaurant
Japanese art, design, culture, events, library, restaurant
"At Japan House in Hollywood, I observed Uka receive a Michelin star as one of the new entrants." - Cathy Chaplin
"Located on the fifth floor of the expansive Ovation Hollywood complex, Uka at Japan House comes from decorated chefs Yoshitaka Mitsue and Shingo Kato. Multiple menu options are available, including a nine-course kaiseki priced at around $300 per person (before tip and tax), with wine and sake pairings available for about $120 per person." - Eater Staff, Mona Holmes
"Hosting a shojin ryori event on Saturday, January 27, Japan House Los Angeles will hold sessions at 10:30 a.m. and 2 p.m.; the $36 program includes a lecture from Soto Zen monk Taiga Ito and a tasting session." - Cathy Chaplin
"In Hollywood, Japan House is hosting a lecture and tasting on shōjin ryōri (vegetarian Buddhist cooking) on Saturday, September 2 with Soto Zen monk Shumyo Kojima, offering two sessions (10:30 a.m. to 12:15 p.m. or 2 p.m. to 3:45 p.m.) with reservations available on Eventbrite for $35 per person." - Cathy Chaplin
"A multi-level showcase for design, culture, and food sponsored by the Japanese government, Japan House has additional locations in London and São Paulo and for the past five years the towering fifth-floor space in Hollywood has hosted pop-ups and special dinners highlighting Japanese cuisine in Los Angeles. I’ve seen the venue serve as a launchpad for chefs—sushi chef Morihiro Onodera started with a sushi pop-up here called Inn Ann before turning it into his namesake Michelin-star omakase in Atwater Village—while more recent uses have included a ramen pop-up that presented various noodle styles last summer and a modern kaiseki from Hiroo Nagahara (known for the Chairman Truck in San Francisco and Bao Hiroo in LA’s Arts District) last winter. The fifth-floor location sits high atop Ovation Hollywood (formerly Hollywood & Highland), making it a somewhat difficult-to-access but potentially bona fide dining destination when a stable restaurant like Uka takes over." - Matthew Kang
