LEFT: Restaurant interior.
RIGHT: Restaurant interior (another view).
Photos courtesy of the restaurant
Over the course of the pandemic, Miami has witnessed the closing of many local favorites, but the city is now on the cusp of a restaurant boom, thanks to our year-round outdoor dining weather, our trendy reputation, and, perhaps most of all, Florida Gov. Ron DeSantis's decree that restaurants here are to remain open no matter what.
But the opening of Uchi would have been welcome news no matter, because this new eatery is an offshoot of the Austin-based parent restaurant created by Tyson Cole, a multiple James Beard award-winning chef, whose main restaurant has racked up raves from national media, including the Wall Street Journal, Bon Appetit, and Zagat, which awarded the Austin restaurant a 4.9 ranking out of 5 for its food, saying that “every bite is a revelation.”
Wagyu Ringo.
Photos courtesy of the restaurant
Cole is a passionate student of the Japanese tradition, and he created Uchi to fulfill his vision of a place where people could experience sushi either at sushi bar, or at the table, seated in a warm, welcoming atmosphere. (Uchi is the Japanese word for bungalow, or home).
Tasked with carrying out Cole’s vision in Miami is Edward Sura, formerly the chef at Uchiko in Austin, which is under the same umbrella brand as Uchi. Sura honed his skills in Chicago, at the Michelin-starred Graham Elliot, Perennial Virant, and NoMi Kitchen, and was a semifinalist for 2016 James Beard Foundation’s Rising Chef Award.
Sura also grew up on his family’s Michigan farm, and he brings that sensibility to Miami, and it inspires his cuisine, he says. “Having that experience has helped me become a better chef, and to always look for --and how to identify --the best ingredients. Now that I am in Florida, I am excited to use new ingredients that I have never seen before,” he says.
Although diners here will find Uchi’s traditional favorites, Sura also has the freedom to create dishes especially for the Miami patron’s diverse palate, he says.
“What makes our concept unique is that we have a core menu that has Uchi classics, but each restaurant has a specials menu that is geared towards the market we are in, seasonality, and each chef team's unique creativity. Collaboration is a core value of ours and each staff member has just as much say in our menu items, and those that are from Miami, understand the scene and have helped to curate the menu.”
LEFT: Restaurant's outdoor area.
RIGHT: Oyster special.
Charlotte Libov photo
In keeping with Japanese tradition, Uchi is both minimalist and comfortable. This large, contemporary restaurant is outfitted with a long sushi bar, but there are also comfortable booths and dining tables, made from various shades of wood, with subtle Japanese touches of bamboo, wicker and straw.
As we were there for a special media tasting event, we did not partake of any of the larger dishes, but our sampling was reflective of the dishes on the main menu, which features meltingly fresh fish, presented in minimalist, yet creative, presentations.
First came a cocktail, and as the night was a little cooler than the usual Miami humidity, I choose the “myoga,” which featured vodka, ginger beer and Thai chili pepper decorating the glass.
Then, we were offered “madai,” which is Japanese sea bream, a fish that is prized for both its flavor, and also for its traditional use as a food for auspicious occasions, so serving it at the opening of a new restaurant was certainly fitting. It was served with shiso and a bit of lemon zest.
LEFT: Pastry chef Ariana Quant.
RIGHT: Avocado nigiri.
Charlotte Libov photos
Next came a creative pin on nigiri, as this was not raw fish, but instead had been created with avocado.
Uchi is not just seafood, it obviously excels in its beef dishes, judging from the next tidbit, which was “wagyu Ringo,” served “tiger cry” style; slices of flavorful ribeye, with a bit of smoked apple kimchi and candied ginger.
Other dishes includes a sprig of fried cauliflower, served with an aioli made from gruyere, along with curried raisins and a bit of black truffle, and a tasting of Jasmine ream was made from a cilantro granita, along with compressed honey and pineapple.
In a nod to Miami’s South American culture, came a perfectly made arepa, served with labneh and cilantro bloom. The next dish was masu nigiri, a piece of ocean trout, served with pickled apple relish, which was followed by a single, perfect scallop, served in yuzu kosho, a type of Japanese pastry, and sea salt.
All of these dishes were exquisitely presented, but it was the oyster that was the showstopper. Served in its shell, the oyster was clothed in a bubbly froth, with the fragrant hint of lemongrass, coconut and finger lime.
Our dessert came with an extra treat, we had the opportunity to meet the restaurant brand’s pastry chef, Ariana Quant, who was visiting for the occasion, and presented the delicious dishes of Jasmine Cream, to us on a tray.
Miami may be welcoming many new restaurants, but Uchi appears destined to become a classic.
- 252 NW 25th St, Miami, FL 33127
- Check out the menu: www.uchimiami.com
- Phone: (305) 995-0915
