Elevating the Art of Kaiseki

UKA introduces the kaiseki haute culinary tradition of a multi-course, intricate Japanese dinner to a modern-day palate with a refined omakase menu that seeks to capture a particular essence of time, place, and the very best of Japanese cuisine. At UKA, the kaiseki small plates tradition comes to life not only via the considered, interlocal menu but through the experience itself, conveying a delicate and memorable approach to quality, inspiration, and flavor, and engaging all of the senses along the way. It’s an homage to the beauty of Japanese culinary culture and its many facets and a voyage through its timeless customs. In August 2024, UKA was one of the seven new restaurants awarded a coveted Michelin Star for the 2024 edition of Michelin Guide California.

UKA is at the helm of esteemed Chef Yoshitaka Mitsue whose passion and careful precision have led him to the heights of the culinary world, with experience in Japanese restaurants from Osaka to France to New York and beyond, alongside personal appointments as private chef to the UN Ambassador for Japan in New York. The chef’s exquisite approach to interlocally foraged ingredients and accoutrements at UKA shines alongside his careful aging and curing methods of preparing premium fresh seafood that draws out the flavor of the fish, a revered nod to Chef Mitsue’s early training in the fish markets of Japan.