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TASTINGS
a selection of delicate hot and cool items

COOL

hirame usuzukuri thinly-sliced flounder, candied quinoa, olive oil

machi cure smoked yellowtail, marcona almond, yucca crisp

hama chili yellowtail, ponzu, thai chili, orange supreme

maguro & goat cheese bigeye tuna, goat cheese, apple, pumpkin seed

uchiviche salmon, tomato, leche de tigre

aki masu ocean trout, grapefruit, candied quinoa, trout roe

HOT

walu walu oak-grilled escolar, candied citrus, yuzupon, myoga

hot rock wagyu beef and ponzu or diver scallop and sanbaizu

kinoko nabe mushroom, koshihikari rice, korean chili, egg yolk with gyutoro or foie torchon

bacon steakie pork belly, radish, citrus, thai basil

sasami yaki half chicken, tamarind, sushi rice

hotate dayboat scallop, curry, lardo, thai chimichurri

gyuken 72-hour short rib, beef chicharron, anise, fresno chili

sakana mushi snapper, mushroom, broccolini, tom kha

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