Predecessor of its sister concept Uchi, Uchiko from James Beard Award-winning Chef Tyson Cole and Hai Hospitality, is now accepting reservations for its first Miami location, set to debut Monday, March 10. It will be one of the first dining spaces to open at Eighteen Sunset located at 1759 Purdy Ave., a brand-new mixed-use retail and office property in Miami Beach’s Sunset Harbour neighborhood.
Chef Cole created Uchiko (meaning “child of Uchi”) as an evolution of his signature restaurant, Uchi, which explores a nontraditional interpretation of Japanese cuisine. The Uchiko concept, which already has three locations in Texas, takes a fiery turn into new territory by melding smoke and char with the fresh and clean flavors that define Uchi. The Miami Beach team will be led by Chef de Cuisine Jacob Yoder, following his tenure as executive sous chef at Uchiko Austin.
“After Hai Hospitality’s successful Wynwood residence, it feels natural to expand our award-winning portfolio with Uchiko, just across Biscayne Bay to Sunset Harbour,” said Chef Cole in a statement. “Guests will recognize Uchi favorites like the Sake Crudo and Makimonos, but now they’ll be able to extend their orders with seafood, vegetables and steak prepared over an open flame – a key distinction between our two similar but uniquely different concepts. I’m looking forward to Chef Yoder spearheading Uchiko Miami Beach, serving one of my favorite cities.”
Uchiko’s menu celebrates the artistry of the yakitori grill, offering a robust “from the hearth” section where chefs employ smoking and curing techniques for hot and cold dishes. Standouts include Hearth-Roasted Lobster with umeboshi butter, 4x Seared NY Strip Wagyu with charred snow pea leaves and Japanese Sweet Potato complemented by brown butter, nori vinaigrette and crème fraîche.
The Miami Beach location will serve daily specials, opening with Thai Sake Maki, a roll made of salmon, nuoc mam and lemongrass oil, and Hirame Amarillo, thinly sliced founder garnished with aji amarillo paste and corn nut furikake. Guests can indulge in two chef’s tasting menus: a daily ten-course Omakase or the personalized Somakase. Innovative small plates are broken down by type and temperature, like the cold Sake Crudo with salmon, leche de tigre, chili crisp and papaya; Hot Rock Wagyu sizzled directly on the table; expert nigiri crafted from freshly flown-in fish; and larger dishes for the table, including Bone-In Short Rib or Suzuki Taki, an oak-grilled sea bass.
Concluding the food menu are decadent sweets from Executive Pastry Chef Ariana Quant, featuring the fan-favorite Milk and Cereal, made with fried milk, chocolate mousse and toasted milk ice cream, or the sophisticated Pineapple Upside Down, with black garlic, brown butter and rum ice cream. Guests can bring a piece of Uchiko home by grabbing a pint of the brand’s signature S’Mores Ice Cream to go.
Designed to complement the flavors of the menu, the beverage program will offer a full bar featuring both global and Japanese whisky, sake, wine and craft cocktails such as the Kumori, a spin on a lychee martini, and signatures from Uchi Miami, including the Subarashi with Mi Campo Reposado, Mezcal Union, lime and hibiscus agave, and Tsurai with Espolon Blanco Tequila, passionfruit, aperol and Thai chili. Zero-proof options will also be available.
Additional highlights that will enhance the guest experience at the Miami Beach location include maki rolling classes, holiday-themed omakase specials and daily happy hour from 5-6:30 p.m., featuring discounted bites and drinks, including a seven-course tasting for two.
The 5,380-square-foot, 207-seat restaurant will be a poetic fusion of Miami Beach’s tropical brutalism and Japanese deco elegance, creating a vibrant yet grounded escape. Designed by Islyn Studio (recipient of HD Design Awards, Dezeen Awards and ICFF Interiors Awards), Uchiko celebrates contrasts – raw yet refined, coastal and cosmopolitan – through handcrafted elements, rich textures and an aquatic palette synonymous with South Florida. Exposed concrete with shell accents, teakwood shutters, sea-green marble mosaics and lush tropical greenery evoke the coastal setting, while Japanese influences appear in bamboo blinds, copper light fixtures and aubergine-tiled bathrooms. The restaurant is anchored by two core design focal points, found in a luminous glass block bar, which gracefully reflects the golden hour’s magic, as well as the inviting open kitchen. A private 12-seat dining room offers an intimate retreat, featuring sliding drapery, a carved stone fireplace and ambient lighting.
With the opening of the restaurant, Uchiko expects to bring an estimated 100 new jobs to the area. Reservations are available via SevenRooms.
