Photos courtesy of Uchiko
Chef Jacob Yoder
Miami diners are loyal to a fault when it comes to sushi. That devotion helps explain why the buzz around Austin-based Uchi’s 2021 Wynwood debut has never quite faded. When its sister restaurant, Uchiko — “child of Uchi” — opened in Miami Beach’s Sunset Harbour in 2024, fans flocked for a taste.
A key distinction between the two is that, while Uchi emphasizes raw preparations such as nigiri and crudos, Uchiko broadens the scope to include seafood, vegetables and steak prepared over an open flame. Though both menus offer a variety of dishes, Uchiko’s focus is centered around the rich, smoky intensity that only open-flame grilling can deliver. The food at Uchiko, like Uchi, is under the direction of James Beard Award–winning chef Tyson Cole, with chef Jacob Yoder overseeing day-to-day operations.
Diners are welcomed by neutral tones and a Japanese-inspired design, offset by distinctly South Floridian touches, including a bar built from green glass blocks. The bar naturally becomes the starting point, whether for a Tsurai (Astral Blanco tequila, passion fruit, Aperol and Thai chili) or Subarashi (Mi Campo reposado tequila, Mezcal Unión, lime and hibiscus agave syrup).
Top picks from Uchiko’s menu
Artful assortment of cocktails
The daily specials mirror the playful dishes that helped make Uchi such a success.
Take, for example, the Kudorai Melon, rolled slices of black sea bream tucked into Japanese melon and finished with a delicately tart pineapple ponzu. The Madai Crudo, made with Japanese sea bream, yuzu, aguachile and sunflower furikake — a crispy, nutty condiment sprinkled on top — blends buttery fish with bright acidity and a complementary crunch.
Meat makes an early appearance with appetizers like the Gyutoro Dumpling (Wagyu, black vinegar, negi and chili oil) and A5 Crispy Rice (A5 beef tartare, chili crisp, honey and truffle oil).
Denver Steak
The menu’s “From the Hearth” section is where the restaurant truly stands apart. For nigiri, diners can choose between Gyutoro (72-hour aged Westholme Wagyu), Unagi (freshwater eel) and Nasu (Japanese eggplant). Tapas-style portions include Hearth-Roasted Oyster with koji creamed spinach and ponzu, Chicken Sum Tom (grilled chicken, brown butter hot sauce and peanut crumble) and Denver Steak, seared four times and served with charred snow pea leaves and frites.
The “Hot Tastings” section leans into richer, more assertive flavors, including Roasted Lobster served with mushrooms, tom kha and umeboshi butter made from pickled Japanese plums; Pork Belly with bok choy, walnut tamarind and burnt honey chili; and Cod Katsu with parsnip and salt-baked potatoes.
The dessert list is long and tempting, but regulars insist on ordering the Milk And Cereal: fried milk balls, chocolate mousse and toasted-milk ice cream. The dish is a final reminder that Uchiko shares Uchi’s inventive spirit, even as it confidently charts its own course.
Uchiko is located at 1759 Purdy Ave., Ste. 102, in Miami Beach. For more information, call 305-995-0915 or visit uchiko.com.
Roasted Lobster