Tucked away on the fifth floor of Ovation Hollywood, Uka offers a traditional Japanese kaiseki in a serene dining room that feels worlds away from the tourist-baiting craziness down below. Executive chef Yoshitaka Mitsue and his sous chef Shingo Kato craft dishes like chawanmushi and sashimi that evolve with the seasons, with options for both six-course ($200) and nine-course ($300) options. A hybrid shabu-shabu and kaisaki experience ($400) made with A5 Wagyu beef is also available for two guests each day.
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