Ukiah Japanese Smokehouse sits in Asheville's South Slope Brewing District, built around chef/owner Michael Lewis's mash-up of Japanese soul food and American barbecue. The name spells "haiku" backwards — a nod, per the restaurant, to taking structure and balance and turning them upside down.
The menu is designed for sharing and runs across sections like "Raw," "Crunchy + Munchy," and "Big + Bowlsy." Salmon sashimi with smoked soy and scallions, crispy baby back ribs with yakiniku, gyoza, skewers, pork belly, and grilled asparagus with bacon maple-miso all show up on the list, with vegetarian, gluten-free, and vegan options built in. The bar runs a core and seasonal cocktail menu alongside sake, shōchū, and Japanese whisky.
The room keeps things casual — indie, old-school, funk, and soul on the speakers, come-as-you-are dress code. Ukiah also has a sister location in Fort Lauderdale. Michelin included the Asheville restaurant in its 2025 Selected guide.
The menu is designed for sharing and runs across sections like "Raw," "Crunchy + Munchy," and "Big + Bowlsy." Salmon sashimi with smoked soy and scallions, crispy baby back ribs with yakiniku, gyoza, skewers, pork belly, and grilled asparagus with bacon maple-miso all show up on the list, with vegetarian, gluten-free, and vegan options built in. The bar runs a core and seasonal cocktail menu alongside sake, shōchū, and Japanese whisky.
The room keeps things casual — indie, old-school, funk, and soul on the speakers, come-as-you-are dress code. Ukiah also has a sister location in Fort Lauderdale. Michelin included the Asheville restaurant in its 2025 Selected guide.