Uchi Denver

This is my favorite sushi restaurant in Denver…

Uchi offers non‑traditional Japanese cuisine with signature tastings, sushi, and seasonal omakase.

Upon arrival, we were seated in the main dining room and enveloped in Uchi’s bustling Japanese ambiance. Our server Emily was attentive & knowledgeable about the menu (she had great recommendations).

Uchi has fresh fish, flown in daily & they source their seafood from around the globe - they even have a hydroponic greenhouse situated above the restaurant for their herb & vegetable needs. We saw Uchi’s commitment to quality in every dish we had.

Generally, at sushi restaurants, there is a plethora of sauces provided - soy sauce, spicy mayo, sriracha, you name it - there is no sauce at Uchi. The restaurant prides themselves on the freshness of the fish and garnishes where no sauce is needed.

For cocktails we had the Fiery Yu made with tequila, yuzu honey, thai chili, & lemon.

Our meal started with Madai, Japanese Sea Bream and Sake, Atlantic Salmon nigiri. The nigiri is always the start of the show when dining at Uchi in my opinion. The garnishes & ingredients used in the nigiri, always enhance the flavor profiles of the fish beautifully.

The Uchi Salad was made with daikon, cashew pesto, wild rice panko, and baby greens. Uchi means house in Japanese, this was their version of a house salad. We were directed to eat the salad bundles with our hands. The salad was bright and fresh with a lovely snap that was tempered by the cool, creamy dressing.

The Hot Rock was served with wagyu beef & ponzu. We cooked the gorgeous wagyu to our desired temperature on the hot rock right at the table.

The Machi Cure was made with smoked yellowtail Hamachi, yuca crips and marcona almonds (we were instructed to eat this dish like nachos). We grabbed a yuca crisp with a piece of Hamachi & almonds on top - salty & sweet. There were great contrasting textures of the crisp yuca chip against the smooth, cool Hamachi. This was everything a complex sushi dish should be.

The Kinoko Nabe was made with mushroom, koshihkari rice, mushroom tentsuyu, and egg yolk. Per the wait staff, we let our rice cook for about 30 seconds in the stone pot to make it nice and crispy. This dish was piping hot, savory, & comforting.