Uchi defines modern Japanese cuisine in Texas (with locations in Austin, Houston and Dallas) helmed by chef/co-owner Tyson Cole, who specializes in sustainably-caught seafood and sushi. The roomy, modern space is marked by woods and sleek lighting fixtures, an understated backdrop for rounds of walu walu—grilled escobar — with candied citrus, yuzupon, and myoga, or hot rock-seared Wagyu with scallop and ponzu sauce. An expansive sake menu rounds out a drink menu that includes well-curated wine and beer lists.
2817 Maple Avenue
Dallas, TX 75201