Uchi Philadelphia marks the brand's first expansion into the Northeast, planting itself in Rittenhouse within Center City West. The restaurant traces back to Tyson Cole, who founded the original Uchi in Austin; the name itself translates to "home," tied to his early years working a sushi bar. Ford Sonnenberg runs the kitchen as chef de cuisine alongside head sushi chef Josephine Fry.
The menu carries over Uchi staples like the Hama Chili — yellowtail, ponzu, Thai chili, orange supreme — and the Zero Sen, made with yellowtail, avocado, shallot, and cilantro. Philadelphia adds its own dishes too, including Kinoko Nabe, a seasonal mushroom and koshihikari rice preparation finished with egg yolk, and Sake Tom Kha, salmon with coconut and lime leaf. Fried Milk, a vanilla custard dessert with salted fudge and toasted blondie, rounds out the local additions.
Uchi Philadelphia operates under Hai Hospitality, the company also behind Uchiko and Uchibā. A daily happy hour omakase has become a particular draw, with regulars building around its value and consistency.
The menu carries over Uchi staples like the Hama Chili — yellowtail, ponzu, Thai chili, orange supreme — and the Zero Sen, made with yellowtail, avocado, shallot, and cilantro. Philadelphia adds its own dishes too, including Kinoko Nabe, a seasonal mushroom and koshihikari rice preparation finished with egg yolk, and Sake Tom Kha, salmon with coconut and lime leaf. Fried Milk, a vanilla custard dessert with salted fudge and toasted blondie, rounds out the local additions.
Uchi Philadelphia operates under Hai Hospitality, the company also behind Uchiko and Uchibā. A daily happy hour omakase has become a particular draw, with regulars building around its value and consistency.