Uchi Brings Elevated and Non-Traditional Take on Japanese Cuisine to Arizona
By: Alison Bailin Batz
On February 1, Uchi opened its doors in the Valley.
However, its story starts long before last month.
In 2003, after apprenticing under iconic Japanese chef Takehiko Fuse in Texas and spending time in Japan to hone his craft, chef Tyson Cole opened his first Uchi location in Austin. Japanese for “home†and named for the little red house where Cole developed what would become his signature non-traditional menu of Japanese specialties with Pacific Rim influences and ingredients from across the globe, over the next 20 years, Cole – under the Hai Hospitality brand – has opened additional Uchi restaurants as well as similarly successful concepts in Uchiko, UchibÄ, Oheya, and LORO Asian Smokehouse & Bar across Austin, Houston, Dallas, Denver, Miami, Los Angeles, and this month, Scottsdale.
“We were attracted to Scottsdale as an expansion for Uchi as it boasts a growing and dynamic community of both locals and tourists, contributing to a lively atmosphere enriched with art, architecture, and a vibrant restaurant scene,†said Cole, today both a James Beard Award winner and American sushi master.
According to Cole, the 5,646-square-foot space, which includes a buzzy sushi bar, was designed by Hai Design Studio and documented by AV3 Design Studio out of Phoenix and design architect Hazelbaker Rush out of Tucson.
The interiors explore the intersection of Arizona and Japanese design sensibilities to create a multi-dining experience. Uchi seats 207 total guests, which includes bar seating with unique bites, as well as a lovely outdoor patio. The space has been transformed using a sculptural wood ceiling inspired by southwestern ramadas and is accented with artwork and lighting from local and national artists. This includes a sculptural wood and neon piece by Steve Jones and a Raku pot by Jeffrey Perkins, both from Art One Gallery in Scottsdale, as well as custom feature tables by Solido, wall sconces by Haru Studio and Zach Lihatsh, and a custom entry bench by Tucson-based, Sam Okerlund.
The menu is overseen locally by Hai Hospitality veteran and chef de cuisine Blake Luecke, feature a variety of hot and cool dishes including sushi, nigiri, sashimi, tempura, seaweed-wrapped makimono, and yakimono, which are dishes cooked under direct heat such as pan-fried gyoza. Prices range from just $6 to more than $60, and the most popular offering is Uchi’s ever-changing Omakase. Loosely translated as “to entrust the chef,†there is a six-course and 10-course tasting menu available nightly, with prices ranging from $250 to $350.
“For those familiar with the brand, my Hama Chili, which is the dish that started it all and features yellowtail, ponzu sauce, Thai chili, and orange slices, is of course on the menu as well,†said Cole. “We also have crowd favorites in our Masu Crudo, which is made with ocean trout, Japanese sweet potato, and makrut lime leaf, as well as the Lamb Sirloin made with roast kabocha puree, cranberry ginger relish, and spicy pickled kabocha.â€
Uchi’s beverage menu includes impressive sake-based cocktails. Of note are the Kara Kyuri, boasting yuzu, cucumber, Thai chili, and sake ($14), as well as the Umegave, a combination of hibiscus, sake, makrut lime, and ume boshi, which are Japanese preserved plums ($15). There is also a full menu of sake, wine, spirits, imported and domestic beers, and both traditional and zero-proof cocktails.
Uchi is open Sunday to Thursday from 4 p.m. to 10 p.m. and on Friday and Saturday from 4 p.m. to 11 p.m. Happy hour is offered daily from 4 p.m. to 6 p.m. with specials on select food and drink.
“We spent a lot of time trying to find the perfect spot to bring Uchi to Scottsdale, and I know our entire team is so excited to finally reveal the results of all of our planning and hard work over the past year plus of getting ready. Most of all, I’d like to thank all the local chefs and the restaurant community here, who have been so supportive and welcoming us to Arizona,†said Cole.
Uchi is already integrating into the local community as they donated a portion of proceeds during their soft opening, held in late January, to local charities including HonorHealth, The Joy Bus, Phoenix Rescue Mission and St. Mary’s Food Bank.
For more information, visit www.uchi.uchirestaurants.com.
Credit: Hai Hospitality
