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Executive Chef Paul Chant, formerly of Patina and L'Orangerie in Los Angeles and Union Pacific, United Noodles and Rain in New York City, is the mastermind of the small tapas plates appearing from Ukai's hot kitchen. With influences from around the globe, Chant has constructed an eclectic array of plates such as an Heirloom tomato Salad with fresh mozzerella, capers, olives and dates with a homemade pesto; deconstructed Mushuu Duck buns with sous vide duck breast, cucumber caviar and cherry-port reduction; and seared Hanger Steak with roasted bell peppers, fried okra and crispy onion rings. With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.
We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets.