Uchi - Elevated Japanese Cuisine from Chef Tyson Cole

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Hama Chili served on a white plate.

hama chili yellowtail, ponzu, thai chili, orange supreme

hama chili
yellowtail, ponzu,
thai chili, orange supreme

welcome

Uchi, "house" in Japanese, is founded by James Beard Award‑winning Chef Tyson Cole. A delicate balance of elevated food and impeccable service, Uchi offers non‑traditional Japanese cuisine with signature tastings, sushi, and a seasonal omakase.

A close-up of four different sushi menu items served on a wooden plate.

A wide angle view of the dining room and the sushi bar at Uchi Miami.

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Walu Walu served on a white earthen bowl.

as you wish

Extraordinary food somehow tastes better when it’s paired with exceptional service. The attentive and knowledgeable staff at Uchi will ensure your dining experience is unforgettable.

uchirestaurants

mapo dofu • tofu, shiitake ragout, szechuan pepp

mapo dofu • tofu, shiitake ragout, szechuan pepper. 🌱 A delicious vegetarian tasting available at various locations. Head to our website to explore more vegetarian options. #UchiScottsdale

"When I first started on the sushi line, I came to

"When I first started on the sushi line, I came to like having new people sit in front of me for their meal. I liked serving them dinner - made to order. I liked getting to know them. Relationships develop, people keep coming back, and before long, they go from being just a customer to being your friend.

The key is that they start trusting you to serve them whatever you want. When that happens, it really raises your desire to be more creative, and make even better food. It led me to a whole house for that. To have an entire place where people could come, let their guard down, and let me give them an amazing experience." - Chef Tyson Cole, our founder. #UchiRestaurants

At Uchi, we call this the grip and flip. #UchiRest

At Uchi, we call this the grip and flip. #UchiRestaurants

Scottsdale, meet your Head Sushi Chef, Diego Contr

Scottsdale, meet your Head Sushi Chef, Diego Contreras! 🍣 Chef Diego grew up in Juarez, Chihuahua, where he was immersed in a diverse culinary landscape and love of food from an early age. "Ever since I was little, I remember sitting on the counter watching my mom and grandma cook food at all our family gatherings, and the gratitude everyone had when given a warm plate. I still chase that feeling when working the line, to make an impact towards our guests."

Chef Diego has been with Hai Hospitality for quite some time: from Uchiko Austin, Uchi Miami, and most recently Uchi Austin, where he honed his skills to help open Scottsdale. (Shout out to Chef Shannon Kennedy: "I owe everything to Chef Shannon who took me under her wing and set me up for this position!")

His favorite nigiri to make? "The avocado piece, it’s so simple yet delicious. Our house-made yuzu kosho is a flavor bomb that works tremendously well and balances with the avocado piece."

When he's not running the show at Uchi Scottsdale, you can find Chef Diego hiking, rock climbing, or taking a long ride on his motorcycle. We couldn't be more grateful to have him on the inaugural Uchi Scottsdale team. Show Chef Diego some love in the comments below! #UchiScottsdale