Uchi DC brings Tyson Cole's Austin restaurant to Dupont Circle, part of Hai Hospitality's expansion of a concept built on a nontraditional approach to Japanese cuisine. The name means "home" in Japanese, and the kitchen is led by chef de cuisine Rob Drennan alongside head sushi chef Dex Thomas.
The menu runs through signature tastings and seasonal omakase alongside a la carte sushi and cooked dishes. Regulars point to the Hama Chili (yellowtail, ponzu, Thai chili, orange supreme), the Wagyu Hot Rock, the Zero Sen (yellowtail, avocado, shallot, cilantro), and Sake Tom Kha (salmon, coconut, lime leaf, dill), with Fried Milk — vanilla custard, salted fudge, toasted blondie — closing things out.
Diners consistently point to the fish quality, the polish of the service, and the room's elegant feel as the throughline across visits.
The menu runs through signature tastings and seasonal omakase alongside a la carte sushi and cooked dishes. Regulars point to the Hama Chili (yellowtail, ponzu, Thai chili, orange supreme), the Wagyu Hot Rock, the Zero Sen (yellowtail, avocado, shallot, cilantro), and Sake Tom Kha (salmon, coconut, lime leaf, dill), with Fried Milk — vanilla custard, salted fudge, toasted blondie — closing things out.
Diners consistently point to the fish quality, the polish of the service, and the room's elegant feel as the throughline across visits.