There truly is no place like home. Uchi, “home” in Japanese, was founded by James Beard Award-winning Chef Tyson Cole and is the latest — and perhaps greatest — must-try restaurant in Scottsdale.

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A delicate balance of elevated food and impeccable service, Uchi offers non-traditional Japanese cuisine with signature tastings, sushi and seasonal omakase.

“As a fellow chef here in the Southwest, I’ve always appreciated the vibrant culinary scene in Scottsdale, and the growth over the past few years has truly been incredible,” Cole says. “We spent a lot of time trying to find the perfect spot to bring Uchi to Scottsdale, and I know our entire team is so excited to finally reveal the results of all of our planning and hard work over the past year plus of getting ready.”

That hard work has paid off. Since he founded the original Uchi location in a refurbished South Austin bungalow in 2003, Cole’s innovative take on sushi and signature dishes have been delighting guests from across the country and around the world ever since. With a variety of hot and cool tastings, sushi and sashimi, makimono, yakimono, tempura and an ever-changing omakase (or chef’s choice menu) based on seasonal items, diners visiting Uchi Scottsdale can expect to treated to one of the most spectacular dining experiences of their lives. 

While Uchi visitors can indulge in familiar favorites, Scottsdale-specific menu items include lamb sirloin with roast kabocha puree, cranberry ginger relish, spicy pickled kabocha; masu crudo made with ocean trout, Japanese sweet potato, makrut lime leaf; or decadent wagyu carpaccio (which is also available at the original Uchi in Austin).

Housed inside the longtime Bandera restaurant in the heart of Old Town Scottsdale, Uchi was designed by Hai Design Studio in collaboration with design architect, Hazelbaker Rush, based in Tucson, and architect of record, AV3 Design Studio of Phoenix. Uchi’s interiors explore the intersection of Arizona and Japanese design sensibilities to create a multi-sensory dining experience. The space has been transformed using a sculptural wood ceiling inspired by southwestern ramadas and is accented with artwork and lighting from local and national artists. This includes a sculptural wood and neon piece by Steve Jones and a Raku pot by Jeffrey Perkins, both from Art One Gallery in Scottsdale, as well as custom feature tables by Solido, wall sconces by Haru Studio and Zach Lihatsh, and a custom entry bench by Tucson-based Sam Okerlund.

The best thing about Uchi is that it encourages diners to try new things with the menu set up to with multiple tasting options and a wide variety of hot dishes, cold dishes and sushi. That said, check out Uchi and let the knowledgeable staff members create a tasting menu so you get the full Uchi experience.

We guarantee you’ll want to go home again.