The Wynwood district is buzzing over the recent arrival of Uchi Miami, executive chef/owner Tyson Cole’s ode to Japanese cuisine that’s credited with raising the culinary bar in major cities across Texas, including the original outpost in Austin (which debuted in 2003).
The 175-seat restaurant, with a 14-seat sushi counter and wraparound patio for al fresco dining, puts on an aesthetic show worthy of Wynwood, starting with a towering cinder block art installation handwoven with rope. Among the other artistic touches inside are woven wall hangings by artist and textile designer Elan Byrd.
On the food front, the first Florida-based Uchi (translated from the Japanese word “house”) promises plenty of sushi and sashimi treats. The latter section includes the Biendo (tempura shrimp spring roll, nouc mam and red grape); and Tako Maki (octopus, jalapeno and spicy ponzu). Among the hot dishes, expect Wagyu Ringo (rib-eye, smoked apple butter, candied garlic, and apple kimchi); and Walu Walu (oak-grilled escolar, uzupon, candied citrus and myoga).
Daily happy hours (from 5 to 6:30 p.m.) include foodie offerings: small tasting plates (Crispy Rice with broccoli and chili sauce), sushi rolls (Hamachi, a yellowtail roll with Thai chili), nigiri and dessert. Uchi also boasts its share of craft cocktails (like Shiro Ryu, with green tea-infused vodka, coconut and Thai basil). Click here for the full menu and restaurant hours.
