Created by James Beard nominated Chef/Owner Michael Lewis, UKIAH’s menu is inspired by the comfort of Japanese street food and a passion for American BBQ. Designed to share between friends and family, you will find the menu divided into sections including “Raw”, “Crunchy + Munchy”, “Sharing is caring” and “Big + Bowlsy” featuring dishes such as Tuna Sashimi with smoked soy and scallions, Duck Hot Pot with duck dumplings, shoyu broth + mushrooms and Tokyo Street Corn with kewpie mayo, togarashi, nori dust, miso butter + bonito.
The cocktail menu is presented in both a core and seasonal format, pulling inspiration from fresh local ingredients combined with traditional Japanese flavors for a true “East meets West” experience. UKIAH’s full bar will also highlight sake, shōchū and Japanese whisky.
Vegetarian, gluten-free and vegan options are available.