13 March 13-19, 2025 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | seafood, vegetables, and steak prepared over an open flame — a key distinction between our two similar but uniquely different concepts.” Unlike Uchi, which focuses on delicate and fresh flavors, Uchiko flips the script with a fiery twist. The restaurant’s yakitori grill is the star, taking traditional Japanese ingredi- ents and elevating them with smoke and char. From the hearth-roasted lobster with umeboshi butter to the “4x seared” New York strip Wagyu with charred snow pea leaves and Japanese sweet potato, Uchiko promises dishes that sizzle with both flavor and drama. Beyond the heat, the menu is just as much about balance. Chef de cuisine Jacob Yoder, following his tenure as executive sous chef at Uchiko Austin, strikes a harmony between bold, smoky flavors and the clean, fresh ingredients that define Japanese cuisine. To experience the best of both worlds, guests can choose from two chef’s tasting menus: a daily ten-course omakase or the personalized “Somakase.” Uchiko’s Miami Beach location will fea- ture daily specials, starting with the “Thai Sake Maki,” salmon, nuoc mam, and lemon- grass oil, and “Hi- rame Amarillo, thinly sliced flounder with aji amarillo paste and corn nut furikake. The small plates menu includes the cold sake crudo with salmon, leche de ti- gre, chili crisp, and papaya, and hot rock Wagyu sizzled at the ta- ble, alongside nigiri and larger shareable dishes like bone-in short rib and oak-grilled “Suzuki Taki” sea bass. For dessert, executive pastry chef Ariana Quant features the fan-favorite “Milk and Ce- real,” made with fried milk, chocolate mousse, and toasted milk ice cream, and the “Pineapple Upside Down” with black garlic, brown butter, and rum ice cream. Guests can also take home a pint of Uchiko’s signature s’mores ice cream. To complement the boldness of Uchiko’s food, the drink menu is packed with carefully curated options. The selection includes global and Japanese whiskies, sake, and inventive cocktails like the “Kumori” (a lychee martini twist). For those who prefer to skip the alco- hol, Uchiko serves zero-proof cocktails too. The restaurant itself is as much an experi- ence as the food. Located in the new Eighteen Sunset building at 1759 Purdy Ave., the mas- sive 5,380-square-foot space, designed by Is- lyn Studio, blends Miami’s tropical, energetic vibe with minimalist Japanese design. Think exposed concrete, sea-green marble, teak- wood accents, and a stunning glass block bar that glows. There’s also a private 12-seat din- ing room for those looking for a more inti- mate experience. Hai Hospitality’s Uchi first opened its doors in Austin in 2003, earning a James Beard Award for chef Cole in 2011. Known for its innovative fusion of global flavors with tra- ditional Japanese cuisine, Uchi expanded to Miami in 2021, boasting an extensive menu that includes several beloved dishes from its Austin roots. Uchiko. 1759 Purdy Ave., Miami Beach; uchiko.uchirestaurants.com. Opening on Monday, March 10. CLARISSA BUCH ZILBERMAN IT’S A HIGH- ENERGY, FIRE-KISSED REINVENTION OF JAPANESE CUISINE.
