Hai Hospitality, the restaurant group that is home to concepts Uchi, Uchibā, Oheya, and Loro, announced that they are now accepting reservations for the Plano location of Uchiko, which will open its doors to the public on June 18th in Legacy West at 7801 Windrose Avenue, Suite H150, Plano, Texas 75024.
“When we first opened Uchiko in 2010 in Austin, it was an extension of what we were doing at Uchi,” said Founding Chef and Owner Tyson Cole in a statement. “It has evolved organically, spurred on by the creativity of our staff and their desire to experiment with new techniques and flavors. I love what we are doing with fire and smoke at Uchiko and I am really looking forward to what Chef Steffen and the team will do in Plano.”
Uchiko, translated from Japanese means “Child of Uchi,” was developed as the second concept in the Hai Hospitality family by James Beard Award winning Chef Tyson Cole, known for his non-traditional interpretation of Japanese cuisine at Uchi. Unlike its “parent”, Uchiko takes a fiery turn, elevating smoke and char alongside the fresh and clean flavors of Uchi.
The menu highlights the nuances and complexity of beef from Japan, Australia, and the US, complemented by a daily selection of freshly flown-in fish. Rounding out the menu is the beverage offering, a notable selection of Japanese whiskies, sake, spirits, beer, wine, and a rotation of crafted seasonal cocktails.
Guests familiar with Uchi will recognize core menu categories like Makimono, Cool Tastings, Hot Tastings, Nigiri + Sashimi, Caviar, Tempura, Vegetables, Toyosu Market Selections and, of course, Dessert.
The Cool Tastings and Hot Tastings sections of the menu feature Uchiko classics like the “Cool” Hama Chili (yellowtail, ponzu, Thai chili, and orange supreme), Hirame Usuzukuri (thinly sliced flounder, candied quinoa, and olive oil $20), Yokai Berry (salmon, dinosaur kale, Asian pear, blueberry, yuzu $19.50) and the “Hot” Karaage (fried marinated chicken, cucumber, seasonal pickles $13.50), A5 Hot Rock (wagyu, ponzu $20) and Kiniko Nabe (seasonal mushroom, Koshihikari rice, egg yolk $20.50 with options to add either gyutoro for $5.50 or foie gras for $5) Under the Bluefin Tuna heading guests will find cuts from every section of the fish from the leaner Akami or loin section to the medium fatty Chutoro, to the highest fat belly and collar portions Otoro and Kamatoro.
Unique to Uchiko is the From the Hearth section of the menu, where various smoking and curing techniques for both hot and cold preparations are applied to beef, fish and vegetables for a smoky char finish. Beef selections are categorized by country of origin: Japanese A5 New York Strip ($120) and A5 Filet ($140); Australian Denver Steak ($42) and Ribeye ($60) sourced from Westholme; and Domestic Center Cut Top Sirloin ($29) and the Coulotte ($36).
Beyond beef, the From the Hearth menu also features composed dishes like Roasted Oysters (Koji creamed Spinach, Ponzu, $8 ea.); Grilled Scallop (Strawberry XO, Vermouth Butter, Thai Basil $8 ea.); Suzuki Yaki (Post Oak Grilled Sea Bass, Brown Butter Dashi, and Fennel $25); Hearth Roasted Lobster (Tom Kha, king trumpet confit, umeboshi butter, $40); Dry-aged New York Strip (4x seared wagyu, charred snow peas $48).
The final From the Hearth section, For the Table, is unique to the Plano location. While all the Uchiko dishes are meant to be shared, in this instance, the celebratory large format plating of the main protein, along with sides, is presented for the table to enjoy together. For the Table includes Bone-in Short Rib (gem lettuce, kimchi vinaigrette, $120); Whole Branzino (1.5 – 2 lbs. whole fish $65) and 45-day dry aged cowboy ribeye (yuzu kosho butter, sunomono, Japanese sweet potato, $90).
Rounding out the menu are sweets from Executive Pastry Chef Ariana Quant. Two new options are the Lychee Coconut Sunday (with blueberry and mochi, $10.50) and the Apple Tatin (caramel, yuzu, $12.50) will launch exclusively at Uchiko Plano.
The Uchiko Drinks menu displays an extensive selection of wines, beer, sake, Japanese Whisky, and a full bar of cocktails including low abv and zero proof options.
The Wine selection is extensive with white, rosé, sparkling and champagne options that are curated to complement lighter seafood, poultry, and vegetable dishes while the full-bodied reds are suited to Uchiko’s array of beef options. Unique to this location will be a rotating selection of magnums.
Classic Style are inspired by well-known favorites concocted with an Uchiko point of view that are perfect for enjoying before dinner. The Kumori, for example, is Uchiko’s spin on a lychee martini (Haku vodka, nigori sake and lychee, yuzu $16). The Signature section offers cocktails with great depth and breadth, like the Pink Dragon (Ketel One, green tea, dragon fruit and coconut $15).
For those not imbibing spirits Uchiko’s bespoke cocktails in low and no abv formats are perfect for sipping alongside their alcohol infused counterparts. Options like the low abv Uchi G&T ($16) is served in a wine glass with botanicals while in the Zero Proof category Akabanaa (zero proof agave, hibiscus lime agave, lime $12) can satisfy a margarita craving.
Uchiko has an extensive array of Japanese whiskies representing the full spectrum of tastes and price points.
Chef Steffen Perico is at the helm as Chef de Cuisine; Dale Park is Head Sushi Chef and Executive Pastry Chef Ariana Quant, who leads the pastry program for all Uchi family concepts, creates desserts; Beverage Director Jason Kosmas oversees the beverage program.
Uchiko Chef de Cuisine Steffen Perico is a Dallas native and first generation American whose family originated in Colombia. His passion for cooking started with his mom, whom he credits with inspiring him in the kitchen at an early age. After graduation from the culinary program at Dallas Community College in 2012 he honed his culinary chops as a line cook in Dallas at the Omni Hotel and in Austin at notable restaurants Swift’s Attic, La Condesa and Buenos Aires. After taking a sabbatical to travel extensively across Europe he returned to Dallas and started as a line cook with Hai Hospitality in 2016. He quickly rose through the ranks of the Uchi Dallas kitchen from line cook to sous, then executive sous chef, now in his role as chef de cuisine of Uchiko at Legacy West in Plano. Perico credits his growth and staying power to engaging mentorship and the company’s drive to innovate and create incredible experiences for guests.
“At Uchi our dishes are clean and delicate with a particular focus on acidity. At Uchiko we view our technique through a more rustic lens, applying smoke and char to ingredients for a more robust flavor profile,” said Chef Perico. “I’m looking forward to taking my Uchi experience and adding these elements into the mix.”
The design team is a partnership between Michael Hsu Office of Architecture with Hai Hospitality’s in house design team, Hai Design Studio and the architect of record is IDS4 looked to the Texas Prairie to inspire the unique design qualities of Uchiko layering natural materials like heavy timber, textured cedar planks, patterned stone, and rust-tones to help translate the visual qualities of the prairie into the built environment. The furniture and millwork use spalted pecan, rich leathers, and warm wool upholsteries to create a rustic, moody but inviting experience. Texas artisans Warbach Lighting crafted the custom light fixtures; Ellen Bruxvoort created the fiber art wall which evokes stacked hay bales; and SouthLoft Crafted Concepts fabricated the custom walnut community table.
Uchiko will be open seven days a week from 4-10 pm Sunday through Thursday and 4-11 pm Friday and Saturday. Uchiko will have Happy Hour seven days a week from 4-6 pm.
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