The highly anticipated UKIAH Japanese Smokehouse is set to open in Downtown Fort Lauderdale late this Spring. Located at 221 SW 1st Ave., the restaurant will bring its signature blend of Japanese flavors and American barbecue techniques to South Florida’s dynamic culinary scene.
UKIAH Japanese Smokehouse is the brainchild of an acclaimed team of restaurateurs, Chef Michael Lewis with Steven Haigh, Lizzy Maynes (Scotch & Bacon Group), and Michael Sponaugle (Buya Restaurants). The trio in 2021 opened its flagship location in Asheville, N.C.
UKIAH’s menu was created by Lewis, who has been involved in the culinary industry for more than 30 years. Beginning in New York City, he trained under Chef Eric Ripert, Chef David Bouley, and most significantly, Chef Jean-Georges. Lewis was Global Executive Chef at high-end Japanese restaurant Zuma, and then opened his own successful Asian inspired restaurant, KYU, in Miami, where he received numerous recognitions, including a James Beard nomination for Best New Restaurant.
‘’Japanese cuisine is so much more than high-end sushi or a formal steakhouse,” Lewis said. “At UKIAH, we focus a little more on the street food side of Japan, with an added twist of southern BBQ techniques. Our aim is a relaxed neighborhood spot, where you can enjoy everything from a quick bite to a celebration meal.”
Chef Michael Lewis
At the heart of the restaurant resides a large wood-fired smoker, infusing deep, smoky flavors into many of its signature dishes including House-Smoked Brisket and Pastrami Short Rib served with toasted rye, fire-roasted kimchi, and yuzu pickles. Accompanying dishes showcase popular street food items, such as grilled yakitori, house-made gyoza and ramen; complemented with lighter vegetable dishes and a raw bar.
Guest favorites include Crispy Rock Shrimp with chili butter + gorgonzola; Sliced Hamachi with white ponzu, serrano pepper + herbs, Beech Mushroom Tempura with Tokyo ranch and onion ash; Oysters with sparkling sake mignonette, Pork Belly tonkotsu ramen, black garlic oil, shiitake mushroom + soft boiled egg; Red Snapper with brown butter-white ponzu, grilled lemon and sea salt, and Japanese Sweet Potato with miso butter, brown sugar, parmesan, and umami salt.
The bar at UKIAH is designed to be a perfect meeting spot for a cocktail with friends. The menu is presented in a core and seasonal format, pulling inspiration from fresh local ingredients combined with traditional Japanese flavors for a true “East meets West” experience. Selections will include “So Fresh and So Green” blending Gin with shiso, green peas, lemon, ginger syrup and a scallion tincture and ‘Purple Rain’ featuring purple shiso-ube infused Sake, orange curacao, lemon, and egg whites. UKIAH’s full bar will also highlight sake, shōchū and Japanese whisky.
Spanning more than 4,000-square feet, UKIAH’s Fort Lauderdale location sits right on the Riverfront and has a stylish yet inviting atmosphere featuring natural wood elements, soft finishes, and deep indigo hues. The restaurant will offer seating for more than 150 guests, including indoor and outdoor dining options, a lively central bar, and spaces for semi-private events.
On Sundays, Chef Lewis will present his signature brunch, accompanied by bottomless sake cocktails and bubbles.
Committed to giving back, UKIAH will continue its giving2sips program, featuring specialty cocktails that benefit local charities throughout the year.
“Fort Lauderdale has been home for over 15 years,” said Maynes, co-owner of UKIAH. “The team is passionate about supporting the local community and using the restaurant’s platform to make a positive impact.”
https://www.ukiahrestaurant.com.
Photos Courtesy of UKIAH