An intimate contemporary Italian casual-dining restaurant & Wagyu Bar, also specializing in fresh Naples-style wood fired pizza baked in a Stefano Ferrara Neapolitan handmade brick oven. From the same prominent brick oven at the open-concept kitchen with bar stools, a daily selection of meat and fresh seafood is cooked and roasted, featuring exclusively Japanese Wagyu reared by specialists using traditional Japanese methods. Check out their blackboards or ask for the day’s selection.
Helmed by Chef Takashi Okuno, LuKa’s signature dishes include appetizer Luka Housemade Wagyu Bresaola, side dish 62-Degree Egg with Wagyu & Uni, Plin Agnolotti ravioli and Prosciutto e Rucola Burrata pizza, complete with stylish pizza boxes for takeaway. LuKa’s wine cellar carries a comprehensive list of Italian wine and alcoholic beverages.