Uchi — Japanese for "home" — was founded in Houston's Montrose neighborhood by chef Tyson Cole, whose approach to Japanese cuisine moves away from strict tradition toward inventive flavor pairings. The building itself is historic, and Michael Hsu Office of Architecture designed the dining room to preserve its original arched windows as part of the space.
The kitchen, led by chef de cuisine Hieu Truong and head sushi chef Kevin Le, runs on signature tastings and a seasonal omakase menu. Dishes include madai crudo with ground cherries and buttermilk ramp oil, oak-grilled walu walu with yuzupon and candied citrus, kinoko nabe with seasonal mushrooms and egg yolk, wagyu kushiyaki, masu nigiri, and fried milk with vanilla custard and salted fudge.
Attached to the main dining room is Oheya by Uchi, a 12-seat bar serving a chef-curated, personalized menu. Uchi Houston also runs a private dining program built for gatherings of varying sizes. StarChefs named the kitchen to its Rising Stars class in 2019.
The kitchen, led by chef de cuisine Hieu Truong and head sushi chef Kevin Le, runs on signature tastings and a seasonal omakase menu. Dishes include madai crudo with ground cherries and buttermilk ramp oil, oak-grilled walu walu with yuzupon and candied citrus, kinoko nabe with seasonal mushrooms and egg yolk, wagyu kushiyaki, masu nigiri, and fried milk with vanilla custard and salted fudge.
Attached to the main dining room is Oheya by Uchi, a 12-seat bar serving a chef-curated, personalized menu. Uchi Houston also runs a private dining program built for gatherings of varying sizes. StarChefs named the kitchen to its Rising Stars class in 2019.