UKA

"Located on the fifth floor of the expansive Ovation Hollywood complex, Uka at Japan House is an ambitious kaiseki restaurant from decorated chefs Yoshitaka Mitsue and Shingo Kato. The kaiseki experience, served at the chef’s counter or at a table, is priced at $350 a person and changes with the seasons. The menu may include dishes like dashi made with smoked bonito flakes, a chef’s choice sashimi, cauliflower chawanmushi, and wagyu roast. A shorter version of the menu is available for only $50 a person. A wine and sake pairing is available to add on for $150. Book a reservation on Tock." - Rebecca Roland, Matthew Kang

"Find Michelin-starred UKA on the fifth floor of Japan House in the heart of Hollywood. Presiding over the fine dining experience is Yoshitaka Mitsue, a kaiseki master who prepares a winding, hyper-seasonal menu in front of diners using impeccably sourced ingredients. The current menu priced at $350 per person begins with a kombu kelp broth followed by a selection of appetizers, sashimi, wagyu shabu shabu, and more. An abbreviated menu using the same ingredients is offered after 8:30 p.m." - Eater Staff, Rebecca Roland, Matthew Kang, Mona Holmes

"Uka is a highly-rated fine-dining restaurant located in Los Angeles, coming in second in the rankings for top Google reviews among Michelin-starred restaurants. It specializes in Japanese cuisine." - Stacey Leasca Stacey Leasca Stacey Leasca is an award-winning journalist and co-founder of Be a Travel Writer, an online course for the next generation of travel journalists. Her photos, videos, and words have appeare

"Two chefs (both formerly of the Permanent Mission of Japan to the United Nations) and two waiters take great care with the details at this sleek hideaway nestled within Japan House at the Ovation Hollywood. Here, the fish is sourced from Japan and flown in twice weekly, then cured in house. Bonito is made in house and other products are sourced locally for the best quality. It's all part of the kaiseki dining experience at UKA, where guests are invited to savor six or nine courses. Most of the menu leans traditional, as in the kabutamushi, a dumpling made with shredded turnip and filled with Japanese sea bream, while French influences make their way into dishes like grilled abalone with a butter ponzu sauce and wagyu with a red wine jus and miso butter sauce." - MICHELIN Guide

"Two chefs (both formerly of the Permanent Mission of Japan to the United Nations) and two waiters take great care with the details at this sleek hideaway nestled within Japan House at the Ovation Hollywood. Here, the fish is sourced from Japan and flown in twice weekly, then cured in house. Bonito is made in house and other products are sourced locally for the best quality. It's all part of the kaiseki dining experience at UKA, where guests are invited to savor six or nine courses. Most of the menu leans traditional, as in the kabutamushi, a dumpling made with shredded turnip and filled with Japanese sea bream, while French influences make their way into dishes like grilled abalone with a butter ponzu sauce and wagyu with a red wine jus and miso butter sauce." - Michelin Inspector