Uchibā occupies the upstairs space above Uchi in Oak Lawn, running as an izakaya-inspired cocktail bar and restaurant with a la carte dining. Daniel Yoon serves as head sushi chef and Rhonda McCullar as chef de cuisine.
The menu splits between sushi and the grill. Maki includes bincho, snow crab, and an inari version built as the vegetarian option, while nigiri has featured mackerel and kombu-cured flounder. Yakitori is a core part of the menu, with skewers like chicken thigh with green onion and a tsukune meatball drawing particular attention, alongside daily specials such as bluefin akami crudo, hama kama, and lobster dumplings. Bar snacks round things out — hot fried chicken bun, tiger cry bao, and karaage among them.
The bar side leans into fizzy highballs and a Japanese whisky selection, giving the room a livelier, more casual feel than its downstairs counterpart.
The menu splits between sushi and the grill. Maki includes bincho, snow crab, and an inari version built as the vegetarian option, while nigiri has featured mackerel and kombu-cured flounder. Yakitori is a core part of the menu, with skewers like chicken thigh with green onion and a tsukune meatball drawing particular attention, alongside daily specials such as bluefin akami crudo, hama kama, and lobster dumplings. Bar snacks round things out — hot fried chicken bun, tiger cry bao, and karaage among them.
The bar side leans into fizzy highballs and a Japanese whisky selection, giving the room a livelier, more casual feel than its downstairs counterpart.