Ukai brings an innovative combination of contemporary Robata Japanese cuisine, modern and sophisticated cocktails and stunning design.
UKAI’s menus blend the simplicity of modern Japanese cuisine with stunning influences of Mediterranean and South America flavours and techniques; the carefully crafted cocktail list mixes Japanese sakes and whiskies with European creativity and flare; and the stylish interior delivers the perfect backdrop for both an intimate dining experience and a vibrant live performance space.
An alumnus of fine-dining establishments, has equipped Head Chef Alessandro Verros with outstanding culinary skills, leading to an irresistible and unique menu, cooked to order using only the finest and freshest ingredients. From sizzling Robata grills such as Beef Tenderloin Toban Yaki and Pork Belly to signature dishes including white tuna tataki and yuzu truffle dressing, Black cod marinated in lime ginger miso, Steamed Bao Buns a revisited selection of ceviches with a Japanese twist. UKAI’s offerings make up an eclectic playlist of delicious dining choices. For those looking for something delectable delivered to their door, UKAI also offers a bespoke door to door delivery catering for personal preferences or special requests.
UKAI’s cocktails are similarly varied and innovative and can be enjoyed as a precursor to dinner or simply on their own. Authentic Japanese mixologists carry out the UKAI philosophy, a contemporary execution of Japanese bartending, with influences from America and Europe. UKAI’s extensive drinks menu features handcrafted bitters, bespoke blends, syrups, and boats of over 200 selected spirits and vermouth. With over 15 years’ experience working in 5 star hotels and diverse cocktail bars, Bar Manager Panos Klazidis has created an exciting menu showcasing molecular mixology and barrel aged cocktails, featuring the Smoky amurai, a heavenly mix encompassing Japanese Whisky, handcrafted cinnamon infused vermouth, green chartreuse and smoked with apple wood, the Taste of Japan; a shiso leaf infused vodka, homemade ginger lime syrup, yuzu and Junmai sake, fermented with champagne yeast, and the Barrel Aged Cocktail No. 2, a house blend of Japanese gins, homemade vermouth, maraschino aged in oak barrel, finished with grapefruit bitters.
Whether you’re after a leisurely lunch, Sunday soul, or a deluxe date night spot oozing atmosphere and understated chic, UKAI is open seven days a week and is guaranteed to please.