Uchiko Plano is the offspring of Uchi, the non-traditional Japanese concept Tyson Cole built in Austin. The Plano kitchen keeps Uchi's clean, fresh sensibility but leans harder into the hearth, running live-fire cooking alongside its sushi program. Chef de cuisine Steffen Perico and head sushi chef Te K Yang run the kitchen.
The hearth turns out dishes like suzuki yaki — post-oak grilled sea bass with brown butter dashi and fennel — alongside hearth-roasted oysters with koji creamed spinach and ponzu, charred maitake with shichimi and lemon, and a bone-in short rib with gem lettuce and kimchi vinaigrette. An Australian Westholme ribeye and a domestic Rosewood coulotte round out the cooked side of the menu. Regulars also point to a flexible, customizable approach to the sushi program.
Eater has named Uchiko Plano to its list of the city's essential restaurants.
The hearth turns out dishes like suzuki yaki — post-oak grilled sea bass with brown butter dashi and fennel — alongside hearth-roasted oysters with koji creamed spinach and ponzu, charred maitake with shichimi and lemon, and a bone-in short rib with gem lettuce and kimchi vinaigrette. An Australian Westholme ribeye and a domestic Rosewood coulotte round out the cooked side of the menu. Regulars also point to a flexible, customizable approach to the sushi program.
Eater has named Uchiko Plano to its list of the city's essential restaurants.