Uchi Dallas takes its name from the Japanese word for "home," a nod to founder Tyson Cole's early love of the sushi bar — the closeness, the conversation, the back-and-forth with the chef — carried into a full-scale dining room. The Dallas location sits on Maple Avenue in Oak Lawn, near Uptown.
Chef de cuisine Rhonda McCullar and head sushi chef Daniel Yoon run a menu that moves between crudo, nigiri, and small plates: madai crudo with Asian pear, myoga, and yuzu kosho; hama chili yellowtail with ponzu and Thai chili; dayboat scallop nama hotate; otoro and gyutoro nigiri; a wagyu hot rock; and a 72-hour short rib wagyu tataki.
The dining room doubles as a showcase for commissioned art — Magda Sayeg's woven steel spyrographs in the back space, Keith Kreeger's porcelain pendant shades over the central rooms, and fabric-wrapped fixtures from Litmus Industries over the perimeter booths. Regulars describe the experience as an omakase-style tasting built on fresh seafood and attentive service, and it's become a go-to for special occasions.
Chef de cuisine Rhonda McCullar and head sushi chef Daniel Yoon run a menu that moves between crudo, nigiri, and small plates: madai crudo with Asian pear, myoga, and yuzu kosho; hama chili yellowtail with ponzu and Thai chili; dayboat scallop nama hotate; otoro and gyutoro nigiri; a wagyu hot rock; and a 72-hour short rib wagyu tataki.
The dining room doubles as a showcase for commissioned art — Magda Sayeg's woven steel spyrographs in the back space, Keith Kreeger's porcelain pendant shades over the central rooms, and fabric-wrapped fixtures from Litmus Industries over the perimeter booths. Regulars describe the experience as an omakase-style tasting built on fresh seafood and attentive service, and it's become a go-to for special occasions.