Tyson Cole, the James Beard Award-winning chef and founder of Uchi in Austin, is opening the modern Japanese restaurant’s West Hollywood location, its sixth worldwide, on Thursday, December 7.
The menu showcases an array of nearly 30 unique creations, including 10 daily-changing specialties. Guests can expect a diverse culinary journey, from grilled quail with pine nuts, to Australian Wagyu accompanied by oxtail dashi and miso, to oak-grilled escolar enhanced with candied citrus and ponzu. Additionally, the restaurant offers a comprehensive sushi and sashimi selection, complete with omakase experiences. Cole, along with chef Joel Hammond, emphasizes the significance of seasonal ingredients, sourcing an ever-evolving assortment of produce and seafood from both the Santa Monica Farmers Market and Tokyo’s Toyosu Market.
The restaurant’s design, under Hai Hospitality, mirrors the influences of pioneering Los Angeles-based Japanese eateries such as Matsuhisa, Katsuya, and Koi. Cole acknowledges the profound impact of chefs like Nobu Matsuhisa and Katsuya Uechi, lauding their innovative approach to Japanese cuisine that combines traditional sushi with creative hot dishes. Cole’s admiration for the local sushi scene and Matsuhisa’s contributions to its accessibility is evident.
Uchi is dedicated to delivering exceptional dining experiences, aiming to replicate that moment of awe sushi enthusiasts feel when they taste a perfect piece of sushi. The restaurant’s design, a work of ORA, seamlessly blends indoor and outdoor spaces, creating a relaxed yet sophisticated ambiance for up to 191 guests. The decor features a Zen garden-inspired ceiling and wood panels crafted from reclaimed LA street trees. ORA is also recognized for their work on other notable establishments like the now-defunct Auburn, Agnes in Pasadena, and Esters Wine Shop in Santa Monica.
Set to open its doors at 9001 Santa Monica Boulevard, Suite 101, in West Hollywood, Uchi welcomes diners Sunday to Thursday from 5:30 p.m. to 10:00 p.m., and on Fridays and Saturdays until 10:30 p.m. Reservations are available.
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West Hollywood, you say?
Really?
Does the Chamber know??
Drooling!
Sounds fantastic.
Welcome to Weho. Another new culinary gem for our city. Can’t wait to try it.
I live directly behind Uchi, it’s been a pleasure to witness the care and quality materials that have gone into building this restaurant. What’s even more impressive is the time and care that has gone into training the staff over the past month. Uchi even provided shuttle service to and from mass transit for the trainees. Welcome to the neighborhood; I may be missing the Palm just a little bit less now.
Awesome to hear how a restaurant respects and helps its employees. A real class act that others should follow.
Yay!! Happy to finally see something coming to that end of town!
I fully intend to support this restaurant, but I’m also counting the days until some WeHo loon complains that a white man was allowed to open a Japanese restaurant in this city.
I would of responded much sooner (not days) if I realized there was an issue of a highly privileged white male chef possibly engaging in exploitive cultural appropriation of Japanese cuisine much like we’ve seen with white owned AAPI (Asian American Pacific Islander) restaurants. I certainly hope there are more employment opportunities at this restaurant for AAPI people well beyond just submissive girls who sit on white male laps to take orders and serve them.
PLEASE read: 8 Totally Achievable Ways to Show Up for Racial Justice… When You’re White and Own an Asian Restaurant ❗