UKA is at the helm of Chef Yoshitaka Mitsue and Chef Shingo Kato whose combined passion and careful precision have led them to the heights of the culinary world, with experience in Japanese restaurants from Tokyo to France to Osaka and beyond, alongside personal appointments as private chefs to the UN Ambassador for Japan in New York. The chef duo’s exquisite approach to interlocally foraged ingredients and accoutrements at UKA shines alongside their 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. Chef Kato’s background in the art of French cuisine also factors into the UKA experience, with distinct nods to the country’s revered culinary cultures and touchpoints found in everything from perfectly paired and delicate sauces to the house made desserts and pastries.
UKA is at the helm of Chef Yoshitaka Mitsue and Chef Shingo Kato whose combined passion and careful precision have led them to the heights of the culinary world, with experience in Japanese restaurants from Tokyo to France to Osaka and beyond, alongside personal appointments as private chefs to the UN Ambassador for Japan in New York. The chef duo’s exquisite approach to interlocally foraged ingredients and accoutrements at UKA shines alongside their 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. Chef Kato’s background in the art of French cuisine also factors into the UKA experience, with distinct nods to the country’s revered culinary cultures and touchpoints found in everything from perfectly paired and delicate sauces to the house made desserts and pastries.