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Uchibā is the latest manifestation of Tyson Coles’ vision, situated above Uchi, Dallas. A bar concept that revolves around classic dishes from Uchi and exclusive new dishes, as well as incorporating a full cocktail experience with a focus on Japanese whisky.
They keep most of their tables available for walk-in guests, on a first come basis, but you can book a seat or two through DINE4SIX.
Inspired by his travels to Japan, Uchi owner Tyson Cole was interested in exploring new possibilities, with a bar concept that incorporates elements of Uchi yet expands that into cocktail experience.
Top Knot chef Alex Astranti remains in the kitchen at Uchiba, overseeing a full sushi bar, yakitori grill, and a menu of classic dishes from Uchi. Astranti took over the kitchen at Top Knot in March 2017, now leading the culinary direction for Uchiba in addition to his duties as chef de cuisine for Uchi.
Chef de Cuisine, Alex Astranti will prepare an 8-Course Tasting Menu:
2 glasses of wine
Agemono + Greens
Nigiri & Sashimi
Uchibā combines "Uchi," which means house in Japanese, and "Bā," the word for bar. The name sets the tone for the extension of the Uchi space downstairs to the bar and food destination upstairs.
Meet like-minded people and enjoy an Asian-inspired bespoke menu, designed specially for the DINE4SIX table, in a vibey restaurant setting that feels like a relaxed version of Uchi.