05/09/2019
Kaiseki cuisine is highly valued among serious gourmets for its beautiful selection of seasonal ingredients, cooking techniques, and careful arrangement of utensils and dining ware. The food is presented with great attention to detail in multiple courses designed to showcase exceptional food. UKAI Group is renowned for both Washoku and Yoshoku (western cuisine), with UKAI Chikutei restaurant in Hachioji City standing out as the best choice for kaiseki cuisine. Located at the foot of Mount Takao, it is a tranquil sanctuary nestled within the greenery of mountains and forests. In beautifully designed surroundings in the Wabi-Sabi style, diners are led through courses that reflect the changing seasons of Japan. Join us here at Silks Club to experience true UKAI Washoku from the 5th of September.
With the launch of Grill UKAI and Ukai-tei teppanyaki at Silks Club in 2017, UKAI crossed the ocean from Tokyo to the south of Taiwan. Under Yuichiro SASANO's supervision, the restaurants have become a top gourmet destination in the harbour city. At the beginning of this year, the two groups collaborated again to excite food lovers with the opening of the Ukai Taipei, featuring Ukai-tei teppanyaki and Kappou Ukai. Guests are indulged with an unforgettable experience of a sensational feast in an elegant dining space overlooking green spaces where they can leave the hustle and bustle of the city behind. As it is coming up to Ukai-tei Kaohsiung's second anniversary, chairman SHAO is to open UKAI Kaiseki Kaohsiung to share his passion for food and to entice people with the ultimate culinary experience on their doorstep.
Washoku (Japanese cuisine) uses a variety of fresh ingredients for healthy food with superior nutritional balance, expresses the changes in nature, and is closely connected to festivals and celebrations throughout the year in Japan. In 2013, Washoku was added to the UNESCO Intangible Heritage List. The essence of UKAI lies in its distinctive ‘Omotenasi’ (Japanese hospitality) and the concept of Kaiseki. The head chef is determined to create dishes that herald the arrival of the four seasons, reflecting the typical Japanese cooking tradition of shun (seasonality of food). The restaurant features Tofuya’s handmade dishes freshly made every morning, and Houba-yaki, a signature at Ukai Chikutei. A local cuisine of the Hida Region, Houba-yaki is prepared by grilling miso and mushrooms and wagyu steak on a magnolia leaf over a charcoal stove. The rich taste of Tajima beef goes perfectly with the flavour of miso. All nabe (hot pot dishes) are served at the table, creating a transcendent experience of impeccable hospitality which cherish the unrepeatable nature of a moment.
With the launch of Grill UKAI and Ukai-tei teppanyaki at Silks Club in 2017, UKAI crossed the ocean from Tokyo to the south of Taiwan. Under Yuichiro SASANO's supervision, the restaurants have become a top gourmet destination in the harbour city. At the beginning of this year, the two groups collaborated again to excite food lovers with the opening of the Ukai Taipei, featuring Ukai-tei teppanyaki and Kappou Ukai. Guests are indulged with an unforgettable experience of a sensational feast in an elegant dining space overlooking green spaces where they can leave the hustle and bustle of the city behind. As it is coming up to Ukai-tei Kaohsiung's second anniversary, chairman SHAO is to open UKAI Kaiseki Kaohsiung to share his passion for food and to entice people with the ultimate culinary experience on their doorstep.
Washoku (Japanese cuisine) uses a variety of fresh ingredients for healthy food with superior nutritional balance, expresses the changes in nature, and is closely connected to festivals and celebrations throughout the year in Japan. In 2013, Washoku was added to the UNESCO Intangible Heritage List. The essence of UKAI lies in its distinctive ‘Omotenasi’ (Japanese hospitality) and the concept of Kaiseki. The head chef is determined to create dishes that herald the arrival of the four seasons, reflecting the typical Japanese cooking tradition of shun (seasonality of food). The restaurant features Tofuya’s handmade dishes freshly made every morning, and Houba-yaki, a signature at Ukai Chikutei. A local cuisine of the Hida Region, Houba-yaki is prepared by grilling miso and mushrooms and wagyu steak on a magnolia leaf over a charcoal stove. The rich taste of Tajima beef goes perfectly with the flavour of miso. All nabe (hot pot dishes) are served at the table, creating a transcendent experience of impeccable hospitality which cherish the unrepeatable nature of a moment.
