At uchi and uchiko, our first priority is our guests.

We procure the finest fish from around the globe, including Japan,
and have noted the origin of the fish on our menu.
If you have questions about any of the items on our menu
please do not hesitate to ask your server.

FISH SOURCES

tuna
salmon
hamachi
escolar
anago
taraba
striped bass
flounder
madai
saba
octopus
cuttlefish
scallop
ikura
orange tobiko
gold tobiko
masago
daurade
loup de mer
tsukiji fish

south america
atlantic/canada
japan/kyushu island
korea
china
alaska
california/usa
northeast/usa
japan/kyushu island
norway
china
vietnam
northeast/usa
usa/canada
usa/canada
usa/canada
china
mediterranean
mediterranean
tokyo

C O O L TA S T I N G S

H O T TA S T I N G S

YA S A I M O N O

hirame usuzukuri 18
thinly-sliced flounder,
candied quinoa, olive oil

walu walu 16.5

oak-grilled escolar, candied
citrus, yuzupon, myoga

edamame 4.5
grilled soybeans

machi cure 18
smoked yellowtail,
marcona almond,
yucca crisp

hot rock
wagyu beef, ponzu 17
diver scallop, sanbaizu

hama chili 18.5

yellowtail, ponzu, thai chili,
orange supreme
maguro & goat cheese 18.5
bigeye tuna, goat cheese,
apple, pumpkin seed
uchiviche 12.5
salmon, tomato,
leche de tigre
aki masu 17
ocean trout, grapefruit,
candied quinoa, trout roe

Executive Chef Owner

Tyson Cole

shishito 6.5
grilled shishito peppers
19

hamachi nabe 17.5

yellowtail, koshihikari rice,
soy broth, egg yolk
kinoko nabe 18.5
mushroom,
koshihikari rice,
korean chili, egg yolk
with gyutoro 3
with foie torchon 5
bacon steakie 18
pork belly, radish, citrus,
thai basil
sasami yaki 13
coconut-marinated young
chicken, nuoc mam,
jasmine rice

uchi salad 8.5

farm greens,
edamame-jalapeo

AGEMONO

ebi 6
shrimp tempura
kabocha 2.5
japanese pumpkin
tempura
onion 5
onion ring tempura
hana 5
cauliflower tempura

gyutoro yaki 22
72-hour short rib,
lemon, onion

karaage 10.5
chicken thigh, sweet
chili, seasonal pickle

sakana mushi 19
gulf whitefish, shrimp,
tomato, hearts of palm

brussels sprouts 7.5

crispy brussels sprouts,
lemon, chili

ocha zuke 13.5

ocean trout, koshihikari
rice, green tea

tomato katsu 6
panko-fried green
tomato

Chef de Cuisine
Michael Castillo

Pastry Chef
Emily Davis

akami tuna loin

5 / 26

sake atlantic salmon

sake toro salmon belly

3.5 / 14
4.5 / 18

hamachi yellowtail

5 / 18

hirame flounder

4 / 16

madai japanese sea bream

4.5 / 18

boquerones cured spanish anchovy

4 / 18

shime saba norwegian mackerel

5 / 20

namahotate dayboat scallop

5.5

ikura salmon roe

3.5

unagi freshwater eel

OMAKASE

MAKIMONO

SUSHI & SASHIMI

nasu japanese eggplant

2.5

avocado yuzu kosho

4.5

kinoko mushroom

five nigiri chef's selection

mkt

three sashimi chef's selection

mkt

spicy crunchy tuna

cucumber, avocado,
chili

12

zero sen 12.5

yellowtail, avocado,
shallot, cilantro
biendo 13
shrimp tempura spring
roll, nuoc mam, grape
avokatsu 9.5
avocado, tomato,
cured spanish anchovy
gyumaki 12.5
grilled wagyu, kimchi,
thai basil
shag 12.5
tempura roll, salmon,
avocado

chef's tasting
ten course

mkt

signature tasting
six course
vegetarian tasting
six course

mkt

mkt

DESSERT

jizake creme caramel

brown butter, ginger

chocolate chai 9
hazelnut, orange
peanut butter semifreddo
apple-miso, golden raisin
lemon gelato 9
pistachios, white balsamic

Please inform us of any allergies or dietary restrictions. Items are served raw or under

cooked or may contain raw or undercooked ingredients. Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.