Special InterviewExperience Kaiseki cuisine with all five senses Mitsue Yoshitaka, "UKA"
Profile
Born in Imari, Japan, Yoshitaka Mitsue first honed his skills in traditional Japanese cuisine in Osaka where he worked in kappo restaurants (a style of open-kitchen, multi-course meal originating in the Kansai region, similar to Kaiseki cuisine), as well as seafood specialty establishments. From 2007-2014, he opened and ran his own popular chef's table-style restaurant called Suzaku in Kobe, before moving to New York City to become the Chef de Cuisine at the official residence of the Permanent Mission of Japan to the United Nations. After two terms of entertaining world leaders and VIPs in this high-profile role, in 2017 he received the Minister of Foreign Affairs Award as the Outstanding Chef of the Official Residence. In 2020, he moved to Strasbourg, France, to take up his third appointment as Chef at the official residence of the Consul General of Japan, where he continued to refine his style of washoku (traditional Japanese food), with a special focus on handling bespoke menus for all types of diners, as well as elevating the sensory and seasonal aspects of fresh seafood.Kaiseki cuisine "UKA" is located in the JAPAN HOUSE Los Angeles, which has been established by the Ministry of Foreign Affairs as a base for promoting Japan's traditions to the rest of the world. The restaurant's name is inspired by "Ukanomitama no Kami," the god of grain and fertility. The restaurant offers a special approach to Japanese cuisine by purchasing seasonal ingredients and using a delicate approach to bring out the best flavors. We interviewed Chef Mitsue of UKA, which was awarded a star in the Michelin Guide California 2024 for two consecutive years, 2024 and 2025.
The room, designed by a space designer Ryu Kosaka, is decorated with soft shades of gray, warm colored wood, and bamboo decorations, offering a view from the windows stretching from Hollywood to Downtown.
What inspired you to pursue a career in kaiseki cuisine?
My first mentor was a kaiseki chef, and he was from my hometown, Saga, which led me to pursue in Kaiseki cuisine. He created an environment that supported me not only technically but also spiritually. I also had another master who specialized in kaiseki cuisine and kappo, and who was also a close friend of my first master. The presence and influence of these two men became a major driving force in my decision to pursue in kaiseki cuisine.
What are the main differences and challenges of serving Kaiseki cuisine in Los Angeles? Also, how do you teach its essence as Japanese food culture within a different cultural context?
Japanese cuisine uses a lot of fish, so managing it's freshness is very important. Due to the different distribution systems and preservation methods between Japan and the U.S., we often encountered difficulties in this regard. It also took time to find reliable suppliers in the U.S. because we wanted to use Japanese vegetables. I feel that procuring and maintaining the quality of these ingredients is one of the biggest differences and challenges in serving Japanese food overseas. What I value most is the "sense of season". Japan has four different seasons, and reflecting these seasonal shifts in cuisine is one of the main appeals of Kaiseki cuisine. On the other hand, in the U.S., especially in Los Angeles, it is difficult to feel the changes in seasons, so I believe it is important for us to introduce Japan's four seasons and culture through cuisine.
A dish crafted with carefully selected seasonal ingredients, meticulously aged, and delicately prepared to draw out the fish's inherent umami (flavor).
Tell us about any Kokoro Odoru exciting moments you've experienced as a chef.
The first thing I recall is when we were first introduced to the ingredients. When I see seasonal ingredients or any unexpectedly wonderful ingredients, my spirit naturally lifts. But above all, the best moments are when I see the reactions of the customers. When I see their smiles, surprise, and excitement on their faces as they enjoy a dish, I feel truly blessed to be doing this job.
What are UKA's core principles?
What we prioritize the most is that our guests feel truly delighted and can experience the excellence of kaiseki cuisine. To make that so, we put our heart and soul into each dish and strive to deliver it in its finest state each and every time. By making the most of the transitional seasons and the appeal of the ingredients, we aim to create a Kaiseki cuisine that can be enjoyed by customers with all five senses.
Chef Mitsue focuses on bringing out the best of the ingredients and tailoring the meal to the customer's tastes.
Going forward, what do you hope to achieve through Kaiseki cuisine in Los Angeles?
For more people to "casually" try out Kaiseki cuisine is what I wish for. Kaiseki cuisine often carries an image of being very formal and a bit intimidating. At UKA, we aim to break free from that perception, offering a relaxed atmosphere where you can savor delicious seasonal dishes without being bound by such stereotypes. So we'd be thrilled to expand opportunities here in Los Angeles for more people to experience Kaiseki cuisine in a more familiar way.
The tableware, which is vital for the expression of Kaiseki, is also carefully selected, using Shigaraki-yaki and Kutani-yaki porcelain made by leading Japanese craftsmen and ceramic artists to stimulate all five senses.
Please give a message to young Japanese chefs and those who are considering taking challenges overseas.
Don't be afraid of challenges. Taking a new step forward will undoubtedly expand your world. So be confident in yourself.
SHOP NAME:
UKA
LOCATION:
6801 Hollywood Blvd, JAPAN HOUSE Level 5, Los Angeles, CA 90028
HOURS:
(Open) Wed. - Sun. | 6:30 PM - 10:30 PM
(Closed) Mon. - Tue.
https://www.japanhousela.com/restaurant/uka/
Make Reservation https://www.exploretock.com/uka
※Operated by Japan Hospitality LLC, a subsidiary of H.I.S. Americas Inc.