The 72-hour short rib received high praise for its char, buttery texture, and simplicity. If it’s available, get it.Īs for my partner’s notes on those gluten-y, beefy, pineapple-y bites: Both the Hot Fried Chicken Bun, which has its own Reddit thread discussion, and the Tiger’s Eye pork belly bao, which needed a jalapeño-esque element, were fine, but not particularly memorable. Translated loosely, gunkan is “battleship,” and the hand-rolled delicacy is wrapped in seaweed and topped with various tasties, this time lobster, to resemble its namesake. Only on-menu during our first visit, the lobster gunkan earned a “holy shit that’s good” gold medal. The spicy tuna roll was filling and fresh, but its charred negi aïoli got mixed reviews: One of us was dipping her finger and the other was questioning why anyone would include a mayo-adjacent dip with tuna and pear. Also great: the torched scallop, which reaffirmed that sea marshmallows are perfection. My deep love of scallops, crab, and lobster makes me a shellfish junkie, and Uchibā’s cute namahotate (diver scallop) nigiri landed with a wombo combo flavor/texture that was something of a divine experience. The food and drinks were delicious, the service enthusiastic and knowledgeable, the atmosphere chic, and – unsurprisingly – the price point a real doozy.

Our lower-price-point preference had a small window of alignment with their higher-price-point selections. Switching to sake, we prefer a crisp variety and ended up with the Kirinzan Classic and Blue Hue on separate visits. The elevated Buffalo sauce-drizzled skewers pack a punch with a perfect balance of spiciness, char, and acidity.

I was thrilled with their grilled chicken thigh yakitori iteration. (Note: I’ve also attempted to re-create these at home, and again, leave it to these professionals.) Another family-brand hit, the traditional hama chili was bright and cool and the counterpart kanpachi (amberjack) crudo had a nice chew, more protein-forward than melt in your mouth. Instead, their iconic Brussels sprouts won out and were, of course, damn tasty. Starting with the shishitos – a messy operation thanks to its drippy, spicy sauce – was a bold and exciting entry, and we almost reordered it the second visit. As always and forever, before dining you should always check with the restaurant on your specific allergy stuff. The kitchen used gluten-free soy and ponzu for me, a really fantastic surprise. Each team member ran through all dishes delivered, clearly indicating yea/nay so I was doubly aware to steer clear of selections aimed for my no-restriction partner. Even with a double dietary restriction, I felt confident my order would check the necessary boxes. On that subject: While Uchibā is definitely not a gluten-free restaurant, I was impressed with their level of care. Our server was Justin, a joyful expert who marked up a separate gluten-free menu for me. The more lively sushi bar is better for dining solo or a quick visit, but I did enjoy the barstool dimensions. On our first visit, we sat at a two-top in a cozy cove, and that turned out to be our preference. Well done, Uchibā playlist-maker, with your Thundercat and MF Doom.

A kickass playlist was on during both visits – and even with a full house, the noise level works. Nice warm lighting spotlights cocktails like the well-balanced Citrus Old-Fashioned and the refreshing strawberry Ranch Water. You could imagine Peggy Olson chatting there. You’ll pass a lounge area near the room’s focal point, an impressive bar with sky-high selections of great bottles – Japanese whiskeys, Casa Azul, and other curated libations. The Downtown hustle and bustle fades on your way down a micro-hall to the host stand, where an efficient team either leads you in or, as with our second visit, offers an hors d’oeuvres and cocktail order while you wait. Located at Second and Nueces, Uchibā, which loosely translates to Uchi Bar, is “izakaya-inspired.” This autumn 2023-born cocktail bar and restaurant offers a fairly large menu in an atmosphere that is chic and refined, not stuffy. Sure, I could try again with fewer iterations and way more plastic wrap, but why spend hours of frustration when I’m already paying a premium to live in this city with sushi aplenty? “If you think it’s expensive to hire a professional, wait until you hire an amateur,” right? The Uchi family brand now boasts three local variants, each distinctly excellent reminders that sushi chefs train for life, and I’m good at other things.īoth comfortable and innovative, the newest offshoot, Uchibā, evokes a “vintage with a twist,” midcentury modern vibe, like experiencing state-of-the-art film technology from the smooth curves of a classic Eames chair. Recently I tried my hand at homemade sushi, and despite pulling it off with unanimous family approval, it’s probably an annual endeavor at most.

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