Uchi Bringing Cozy Atmosphere and Distinctive Cuisine to DC

The “nontraditional” Japanese restaurant will open in late fall of 2025.

Kelly Mintzer
By Kelly Mintzer Add a Comment
Photo: @Uchi Austin on Facebook

DC foodies, get ready to welcome an exciting and innovative take on Japanese cuisine from a James Beard Award winner. Chef Tyson Cole is bringing Uchi-his “nontraditional Japanese restaurant”-to the District later this year.

The Austin, Texas, transplant will be moving into the 17XM building, located at 1150 17th Street, NW. A press release provided to What Now DC states that the space will provide Uchi with room to accommodate up to 185 guests, with seating for 18 at the bar and 14 at the sushi counter. The restaurant will have two private dining rooms.

Helmed by the Hai Hospitality Group, Uchi has made a name for itself in the national culinary world. The restaurant currently has seven locations open and operational across the country. 

Cole launched the first Uchi in Austin in 2003 with the aim of bridging the gap between fine dining and a cozy environment. Described as “… a delicate balance between elevated food and impeccable service alongside a welcoming and homey atmosphere. The menu consists of hot and cool tastings, sushi and sashimi, makimono, yakimono, tempura and a changing omakase based on seasonal items”, the restaurant is committed to living up to its name, which translates to “home”.

DC diners can look forward to enjoying the concept’s distinctive cuisine in late autumn of 2025. 

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Kelly Mintzer is a freelance writer in the greater Philadelphia area. She's been delighted to write about the Philly and DC restaurant scenes for What Now Media since 2023. Additionally, she writes about genre media for Morbidly Beautiful and co-hosts the Guilty Pleasures and No Notes podcasts. Kelly has been writing across mediums since graduating from Moravian College with a degree in English in 2008. She has covered everything from listicles to how-to articles, to movie reviews, to op-eds, to interviews about up-and-coming restaurants.
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