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TAST­INGS
a selec­tion of deli­cate hot and cool items

COOL

hirame usuzukuri flounder, candied quinoa, lime zest, diakon

uchiviche salmon, striped bass, tomato, bell pepper, garlic, cilantro

machi cure smoked yellow­tail, yucca crisp, marcona almond, asian pear, garlic brittle

yokai berry atlantic salmon, dinosaur kale, asian pear, yuzu

maguro sashimi and goat cheese bigeye tuna, pumpkin seed oil, fuji apple

hama chili baby yellow­tail, ponzu, thai chili, orange supreme

 

HOT

walu walu oak-grilled escolar, candied citrus, yuzupon, myoga

wagyu hot rock "sear it your­self" wagyu ribeye, ponzu, japanese river rock

scallop hot rock "sear it your­self" diver scallop, sanbaizu, japanese river rock

hamachi nabe baby yellow­tail, koshi hikari rice, farm egg, soy broth

sakana mushi steamed seasonal whitefish, tomato, mushroom

avobake krab, avocado, bonito, shrimp

bacon steakie pork belly, citrus, thai basil

saba shio grilled norwe­gian mack­erel, parsley, preserved lemon

sasami yaki oak-grilled chicken breast, lemon­grass, cilantro

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