Brunch, Elevated: Inside Ukiah Japanese Smokehouse in Fort Lauderdale

In the heart of Fort Lauderdale, Ukiah Japanese Smokehouse delivers a brunch experience that feels as dynamic as its Riverfront setting. Positioned directly on the water, the restaurant pairs scenic views with a lively, high-energy atmosphere that draws a stylish weekend crowd.

The space itself sets the tone. An open concept design flows seamlessly between indoor and outdoor dining, anchored by a central bar that transitions effortlessly from daytime brunch to happy hour. The terrace, overlooking the water, adds an inviting layer to the experience, offering a relaxed yet elevated setting that captures the best of Fort Lauderdale’s waterfront lifestyle.

Served Saturdays and Sundays from 11 a.m. to 4 p.m., brunch at Ukiah reflects the restaurant’s signature approach of Japanese soul food infused with American barbecue influence. The result is a menu that feels familiar yet entirely reimagined.

Standout dishes bring a playful refinement to classic favorites. The Karaage Chicken & Waffles arrive crisp and indulgent, finished with buttery maple and salted butter, complemented by a signature hot sauce inspired by sister concept KYU that adds a subtle heat. The Banana Bourbon French Toast leans into decadence, layered with caramelized bananas and a salted sesame caramel that balances richness with depth.

The Ukiah Benedict offers a more unexpected take, pairing soft shell crab with perfectly poached eggs and a bright yuzu hollandaise atop an English muffin. It captures the restaurant’s philosophy of balance with a slightly elevated edge.

Among the standouts, the Local Burrata is a must. Finished with yuzu honey, fresh herbs, and toasted sourdough from Zak the Baker, the dish is light, fresh, and layered with flavor, easily one of the most memorable on the menu. The FTL Crispy Pork Bao follows with a smoky richness and a hint of spice from chipotle aioli, rounding out the experience.

A curated cocktail program and bottomless offerings complete the brunch experience, making Ukiah as ideal for a long, social weekend gathering as it is for a more relaxed waterfront afternoon.

Created by a team including James Beard nominated chef Michael Lewis alongside Steven Haigh and Lizzy Maynes, Ukiah reflects a thoughtful approach to food and atmosphere. Even its name, a nod to “haiku” spelled backwards, speaks to a philosophy rooted in structure, balance, and a fresh perspective.

To learn more, follow along @ukiahrestaurant.