Uchiko

Uchiko is the latest gem in James Beard award winner Tyson Cole’s culinary crown, a take on the Uchi concept, imbued with flame-kissed excellence. While Uchiko's menu offers plenty of nigiri, sashimi and makimono that wouldn't feel out of place on Uchi's table, the key differences come "from the hearth”, the wood grill which is key to Uchiko’s soul. There’s a resplendent sea bass sized for two people to share, decadent grilled scallop or a wagyu grilled New York strip steak that is served perfectly medium rare underneath a heavy char. Service here is notable for the small army of staff who quickly appear when a plate is emptied before disappearing back into the shadows. It’s on-theme for Uchiko, where subtle elegance is whispered and understated.

Top Pick: The sea bass is phenomenally good, and if you’re dining with a friend, perfectly sized. Fire-kissed, with a crisped skin hiding the flaky fish underneath, it’s served with a heap of fresh herbs and is one of the most enjoyable dishes we've shared in a long time.