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Uchi

2817 Maple Ave.
Dallas, TX 75201
214-855-5454
Critics' Pick
Best Of
Uchi +

Kathy Tran

Details

  • Sunday-Thursday 5-10, Friday-Saturday 5-11
  • Dinner
  • Beer/Wine
  • Business Dining, Coat Check, Private Party
  • Valet Parking
  • Reservations Recommended
The Austin import, which also has locations in Houston and Denver, is almost daunting in its reputation for rigorous high-end Japanese cooking. But Uchi’s friendly service keeps the experience grounded, and its sushi bar does phenomenal work. Anything raw is bound to be good, especially seafood ordered off the list of daily specials. We’re less excited about some of the cooked dishes; Uchi has a predilection for overthought dishes, cloying sauces and unnecessary flavor clashes. This summer, the kitchen was putting matcha in the batter on fried soft-shell crabs, a pretty cool idea, but also surrounding many of its “cool tasting” dishes with overpowering fruity sauces, as if apologizing for making people eat fish.

Top pick: The only thing better than the ultra-traditional preparations of the day’s freshest fish, printed on a separate menu card, is the melt-in-your-mouth sashimi made from gyutoro (braised beef shortrib).

The downside: The cooked and composed dishes can be head-scratching, and sometimes even sushi rolls come with garnishes that serve to conceal, rather than highlight, the flavor of the seafood.

Fun fact: You can order many of Uchi’s dishes at the more casual bar upstairs, Uchiba.

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