Uchi is a 2016 Breakout Brand from Austin, Texas-based Hai Hospitality, which has three Uchi fine-dining restaurants in Austin, Dallas and Houston. Founder Tyson Cole crafts a menu based on Japanese traditions and new flavors.
Uchi
The interior of the original Uchi restaurant in Austin
Erica Wilkins
Uchi’s “Machi Cure” has smoked yellowtail, yucca crisp, Marcona almond and Asian pear.
Erica Wilkins
The original Uchi Austin features sushi bar seating.
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At the Dallas location, the menu includes Nabe soup with baby yellowtail, soy broth, duck, mushrooms and chili.
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Kaz Edwards serves as concept chef and chef de cuisine at Uchi Houston.
Paul Bardagjy
Sushi bar seating at Uchi Houston
Paul Bardagjy
Uchi Houston at night
Erica Wikins
This dish of Majuro sashimi and goat cheese is offered at all three Uchi locations.
Paul Bardagjy
The sushi bar bustles at Uchi Houston.
Erica Wilkins
This menu item includes yokai berries, Atlantic salmon, dinosaur kale, Asian pear and yuzu.
Brett Buchanan
Tyson Cole, chef and founder of Austin-based Hai Hospitality
Uchi
Tobacco Cream is served at offshoot restaurant Uchiko in Austin.
Uchi
At Uchi Dallas, the menu includes this 72-hour short rib with green apple and farm greens.
