Hai Hospitality, the Austin, Texas-based and James Beard Award-winning restaurant group, announced highly-anticipated launch of Uchi Miami in the Wynwood arts district, their first restaurant in Florida and second restaurant outside of Texas.
Executive Chef and owner Chef Tyson Cole started the first Uchi restaurant in a refurbished South Austin bungalow in 2003. Since then, his signature, non-traditional approach to Japanese cuisine has been credited with elevating the city’s culinary identity and expanding the profile and ubiquity of sushi nationally.
Miami’s menu shines a spotlight on sushi and sashimi, as well as makimono, yakimono, agemono and other Japanese dishes. The core menu opens with cold tastings such as Hirame Usuzukuri ($18.50), thinly sliced flounder, candied quinoa and olive oil; Kinoko Usuzukuri ($14), trumpet mushroom, shallot and white ponzu; Maguro & Goat Cheese ($19.50), bigeye tuna, goat cheese, apple zu and shiso; and Machi Cure ($19.50), smoked yellowtail, yuca crisp, Marcona almond and Asian pear.
The hot tastings selection includes Pork Belly ($20.50), roasted kabocha, shallots and sweet pepper gastrique; Wagyu Ringo ($28), rib eye, smoked apple butter, candied garlic and apple kimchi; Sasami Yaki ($17), airline chicken breast, coconut and cilantro; Snapper ($25.50), Romanesco, shitake mushroom, hazelnut and coconut beurre blanc; and Walu Walu ($18), oak-grilled escolar, yuzupon, candied citrus and myoga. Signature tempura plates include the Ebi ($7.5) a shrimp tempura; Kabocha ($5), Japanese pumpkin tempura; and Hana ($6.50), cauliflower tempura; while additional deep-fried dishes include Karaage ($13), chicken thigh, sweet chili and seasonal pickle; and Brussels Sprouts ($9.50) with lemon and chili.
The menu continues with fresh sushi and sashimi choices such as Namahotate ($6), dayboat scallop; Madai ($6.50/$18), Japanese sea bream; Gyutoro ($12), 72-hour short rib; Nasu ($4), Japanese eggplant, Foie Gras ($10.50); and more. The dynamic sushi roll section includes the Biendo ($14.50), tempura shrimp spring roll, nuoc mam and red grape; Smoked Sake ($13.50), salmon, toasted brioche and crème fraiche; Ham & Eggs ($12.50); crispy pork katsu, pickled cucumber, fried egg miso; Tako Maki ($14), octopus, jalapeno, spicy ponzu; and Soft Shell Crab ($16.50), honeycrisp apple, nuoc nam and fried shallot. Guests can also indulge in three Omakase offerings, a 10-course Chef’s Tasting, a six-course Signature Tasting and a six-course Vegetarian Tasting.
Closing out the core menu are sweet delicacies including Jasmine Cream ($10), cilantro granita, pineapple and honey tuile; Coconut Tapioca ($10); pickled blueberry, hazelnut, and lychee sorbet; Banana Cake ($11.50), chicory, buckwheat and white coffee Kahlua ice cream; and Fried Milk ($11.50), vanilla custard and salted fudge on a toasted blondie.
Uchi’s happy hour is available daily from 5:00 p.m. to 6:30 p.m. featuring a selection of small tasting plates, sushi rolls, nigiri and dessert. Choices include Hamachi ($7), a Japanese yellowtail roll with Thai chili and negi dare; Bincho Nigiri ($5/2 pieces), albacore tuna, kimchi and negi; Yakitori ($8), short rib meatball, tiger cry relish and bourbon tare; Crispy Rice, broccoli and chili sauce, add short rib ($8) or pork belly ($6); and Yuca Frites ($6), Thai chimichurri and tomato. Also rotating daily is a curated selection of specials that include both small and large plates.
Guests can imbibe a carefully crafted selection of cocktails incorporating Japanese spirits that pair perfectly with Uchi’s fare. The innovative cocktails on the menu include the Shiro Ryu ($16), green tea-infused vodka, coconut, Thai basil, pandan leaf and matcha; Uchi G&T ($13), made with Roku Gin, yuzu cordial and tonic; and Shiso Swizzle ($15), Cruzan Estate Diamond 5 Year-Old Rum, lime juice, mint, shiso and Angostura Bitters. Tequila enthusiasts can indulge in the Subarashi ($16), made with Reposado Tequila, sweet potato shochu, mezcal, lime agave, hibiscus and lime leaf or the Rubi Gawa ($14), Espolon Blanco, grapefruit juice, lime juice, agave nectar and absinthe; while whisky aficionados can sip on the Hai Noon Old Fashioned ($15), High West Bourbon, roasted barley and mole bitters; or the Ten’No ($25), Japanese whisky, golden syrup, Pedro Ximénez Sherry and orange.
Diners seated at the 14-seat sushi counter can watch the culinary team in action while intimately enjoying masterfully crafted sushi and sashimi. Adjacent, sits a 14-seat walnut bar and a relaxing lounge that seats 10, with custom pieces by local woodworkers at Holz Wood Shop. A private dining room seats up to 24 and can be split into two separate areas.
Uchi Miami will open Saturday, January 30 with limited seating due to capacity restrictions. Open Sunday through Thursday from 5 p.m. to 11 p.m., and Friday through Saturday from 5 p.m. to midnight. As seating is limited, plan for two hours per reservation. Patio reservations are subject to change in case of inclement weather. If you do not see your ideal time, please call the restaurant for availability at 305-995-0915.