Uchi Scottsdale takes its name from the Japanese word for "home," a nod to founder Tyson Cole's early years working a sushi bar, where the closeness between chef and guest shaped his approach to the food. That idea carries into the full dining room here, where the menu blends an omakase option with a broader tasting experience built around Japanese tradition and modern technique.
The kitchen moves well past straight nigiri. Kinoko nabe pairs seasonal mushrooms with koshihikari rice, tentsuyu, and egg yolk; masu crudo sets ocean trout against a tom kha-style broth and Japanese sweet potato; wagyu carpaccio comes with fried jalapeño, cured egg yolk, and chili oil. A shiso mojito built on rhum J.M. anchors the bar list.
Chef de Cuisine Blake Luecke and Head Sushi Chef Paulo IM run the kitchen, and Luecke leads a recurring series of one-night collaboration dinners with other Arizona chefs. Uchi Scottsdale is part of the Hai Hospitality group and also handles private dining for larger gatherings.
The kitchen moves well past straight nigiri. Kinoko nabe pairs seasonal mushrooms with koshihikari rice, tentsuyu, and egg yolk; masu crudo sets ocean trout against a tom kha-style broth and Japanese sweet potato; wagyu carpaccio comes with fried jalapeño, cured egg yolk, and chili oil. A shiso mojito built on rhum J.M. anchors the bar list.
Chef de Cuisine Blake Luecke and Head Sushi Chef Paulo IM run the kitchen, and Luecke leads a recurring series of one-night collaboration dinners with other Arizona chefs. Uchi Scottsdale is part of the Hai Hospitality group and also handles private dining for larger gatherings.