Since opening Feb. 1 in Old Town, a table at Uchi Scottsdale has been the hottest ticket in town. Joining outposts in Austin, Dallas, Denver, Houston, Miami and Los Angeles, Uchi Scottsdale is the first Arizona concept from Austin-based Hai Hospitality.
Uchi has been an adored Japanese dining concept nationwide since opening its doors in Austin more than 20 years ago. James Beard Award-winning Chef Tyson Cole’s innovative style–which is an elevated, non-traditional take on Japanese cuisine–is showcased in a menu of hot and cool tastings, sushi and sashimi, makimono, yakimono and tempura. An ever-changing 10-course omakase (or chef’s choice menu), based on seasonal items, is also available for diners seeking a little bit of everything. A vegetarian omakase is available as well.
The Uchi experience begins long before the food and drink arrive at the table. The space, which is described as the intersection of Arizona and Japanese design sensibilities, was designed by Hai Design Studio in collaboration Tucson’s Hazelbaker Rush and Phoenix’s AV3 Design Studio. It comprises a wide range of seating options: a large, centerpiece bar; an outdoor patio; a sushi bar for catching the action up close; and more intimate, traditional seating around the perimeter of the space. Whether seeking a high-energy space for drinks with friends or a cozy nook for date night, Uchi Scottsdale has a spot to settle in.
Though every single bite at Uchi Scottsdale is a revelation, there are several menu items that deserve special attention. The hama chili is a Uchi signature dish, with delicate yellowtail, ponzu, Thai chili and orange supreme. The hot rock offers a cool, interactive experience, allowing guests to sear thin slices of wagyu beef and then dipping it in ponzo. The masu crudo–which is only available at the Scottsdale location–offers an enticing array of textures and sweet-savory-tangy flavor with ocean trout, Japanese sweet potato and makrut lime leaf. The most exquisite bites, though, come from the Toyosu selection, named for Japan’s Toyosu fish market. Each listing includes two pieces of nigiri spotlighting only the freshest fish, including options that can be hard to come by in Arizona (like black bream, amberjack and Tasmanian ocean trout). To finish the meal, the jasmine cream might be one of most unique desserts you’ll try in a while. It’s a refreshing, layered presentation of cilantro granita, pineapple and honey crumble.
To complement the divine menu, the drink list features beer, sake, wine and a range of outstanding cocktails (include low-ABV and zero-proof options). Must orders include the super-pretty Uchi G&T, featuring Roku Gin, yuzu cordial and tonic; the Tsurai, with Corrido blanco, passion fruit, aperol and firewater bitters; and any of the the divine Old Fashioned cocktails.
Perhaps the best thing about Uchi Scottsdale is that one visit barely scratches the surface of the stocked menu, so a return trip (and a return-return trip) will be in order before the check even hits the table.
In honor of International Women’s Day on March 8, Uchi Scottsdale’s sous chef, Catalina Carrion-Kozak, will feature a chi mignonette oyster (blood orange) in which the proceeds will benefit Les Dames d’Escoffier International. The restaurant will also be featuring the female-owned Fukucho Seaside Sparkling Sake that will also benefit the charity.
Uchi Scottsdale is open Sunday to Thursday, 4 to 10 p.m., and Friday and Saturday, 4 to 11 p.m. Happy hour is available daily from 4 to 6 p.m. For more information, visit uchirestaurants.com.
3821 N. Scottsdale Rd.
Scottsdale, AZ 85251