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Located in the Arts District of Dallas, the third location of Uchi made its debut in 2015. Melding the best offerings of Chef Tyson Cole’s first three restaurants, the menu includes hot and cold tastings, makimono, yakimono, tempura, sushi, and sashimi.
Uchi, started in Austin, is fronted by James Beard Award-winning executive chef Tyson Cole. He continues to lead the charge at the Austin original in addition to its more casual Austin offshoot called Uchiko and an Uchi in Houston.
Chef de cuisine, Alex Astranti, moved from Italy to London and began working in various front of house positions. Moving to Texas in 2007, Astranti later honed his culinary skills under celebrated Chef Stephan Pyles and was named Executive Sous Chef at Stampede, eventually ascending the ranks to Executive Chef at Salvaje. Astranti joined the Hai Hospitality team at Uchi Dallas in 2015. From there, he was Sous Chef at Top Knot, where he was instrumental in the 2016 opening and was named Chef de Cuisine of Uchi Dallas in 2017.
Using only the freshest and finest sustainable produce, Uchi conscientiously works with suppliers who source fish products that are traceable whenever possible, maintaining close relationships with local farmers and regularly flying in seafood from markets in Japan.
Combining seasonal ingredients with an infinite spectrum of seafood from around the globe, diners are invited to expand their gastronomic boundaries by pairing traditional Japanese offerings with new and refreshing flavours and textures.
The unique, seasonal menu will be presented by Chef de cuisine, Alex Astranti.
The 8-Course Omakase - Tapas-style Chef's Tasting Menu, will include:
Welcome Signature Cocktail
2 glasses of wine or sake
Get to know different people in your city with DINE4SIX, and experience playfully multi-cultural cuisine, mixing Japanese tradition with innovative tastes and flavours.