uchibā

📍 uchibā austin. see you for happy hour tonight?

dagashi :: almave blanco, giffard apertif, lime. exclusively available in austin. created by one of our bartenders, anthony, who's been part of our story for quite some time:⁠ ⁠ "the dagashi is a zero-proof riff on a cocktail from the early 2000's called the siesta. it tastes like mexican candy which activates your palate, a house made oleo saccharum, a little lime, and almave zero proof tequila. almave gives you all the benefits and sense of euphoria that the blue webber spirit does... with none of the headaches the next morning."⁠ ⁠ tap the link in our bio to join us this weekend and try for yourself.

may's uncommon ramen is tonight in austin + dallas. 🍜 see you there?⁠ ⁠ ⁠ please note: uncommon ramen is only available during dinner service — and we do not serve happy hour during these dinners.⁠ ⁠ reservations encouraged, walk-ins welcomed. 🖤

taiyaki :: strawberry ume, whipped creme fraiche. available at uchibā charlotte. 🍓

a look inside uchi + uchibā charlotte. ⁠ ⁠ at the heart of the commonwealth development stands a 100-year-old building, thoughtfully restored into a two-story dining destination — uchi on the first floor, and uchibā on the rooftop patio.⁠ ⁠ once home to the cole seed planter factory — a place where growth first began — the space now carries that spirit forward. inside uchi, the design traces the life of a seed, grounding the experience in something both familiar and new.⁠ ⁠ as you enter, a more intimate threshold welcomes you in, with light softly filtered through custom brickwork to evoke the quiet potential beneath the soil. from there, the space opens into a warm, double-height dining room that celebrates the building’s original brick and industrial character. woven textures and hand-dyed fabrics throughout nod to charlotte’s legacy as a textile hub, blending past and present.⁠ ⁠ upstairs, uchibā draws from the spirit of the japanese izakaya — a place to linger, sip, and gather. traditionally marked by a glowing red lantern, it’s meant to feel inviting, easy, and shared.⁠ ⁠ we’re so happy to be part of the clt community — we can’t wait to welcome you in.⁠ ⁠ photos: @william.jess.laird

our next uncommon ramen is one week away! 🍜⁠ ⁠ ⁠we’re thrilled to introduce uchi austin’s chef de cuisine, james miranda, as austin's featured chef.⁠ ⁠ chef miranda’s menu features a chashu adobado ramen with miso broth, pineapple tare, fiddlehead kimchi, and adobo corn. for a veggie option, he’s created a house ramen with charred broccolini, inari, and ajitama egg. also on the menu: lobster dumplings. don’t skip these.⁠ ⁠ in dallas, we’re joined by chef belal kattan, the syrian-american chef and owner of @bazaar_dallas , a “syrian meets everything” pop-up and private dining concept based in dallas. chef kattan’s career began in dallas, but his cooking is influenced by the global flavors he experienced growing up in syria. seats at bazaar are hard to come by, so we’re especially excited to have him cooking with us for the night.⁠ ⁠ chef kattan’s menu features a smoked sujuk pork jowl ramen with tonkotsu, parmesan tare, pistachio chili crisp, ajitama, scallion, and toasted rice togarashi. for his veggie ramen, he’s prepared a gorgeous bowl with smoked king trumpet mushrooms, veggie broth, parmesan tare, pistachio chili crisp, ajitama, scallion, and toasted rice togarashi.⁠ ⁠ please note: uncommon ramen is only available during dinner service — and we do not serve happy hour during these dinners. austin + dallas locations only.⁠ ⁠ reservations encouraged, walk-ins welcomed. 🖤

across all of our restaurants, we remain committed to sustainability one tasting at a time. 🌎⁠ ⁠ from whole-fish utilization to zero-waste preparation, every step of our process is intentional. byproducts are transformed into new expressions of flavor: yakumi from vegetable trims, broths built from fish bones and vegetables. through fermentation, dehydration, composting, + mindful sourcing, every part of each ingredient is given purpose.⁠ ⁠ while there’s always work to be done, we’re proud of the steps we’ve taken and look forward to sharing our sustainability journey with you.

happy hour at uchibā dallas.⁠ everyday.⁠ all weekend long.⁠ 5-630pm.

charlotte, we're thrilled to introduce our chef de cuisine, shaun king!⁠ ⁠ chef king was raised in san luis obispo, on the central coast of california, where he grew up surfing and skating and fondly recalls "crushing santa barbara uni just after surfing." he credits his mother as one of his greatest inspirations, as she favored sourcing produce and proteins from local purveyors instead of grocery stores.⁠ ⁠ at a young age, he began working in sushi shops in his hometown, eventually moving to las vegas to work with his mentor rick moonen. "he taught me the importance of sustainability and responsible aquaculture." chef king's other mentors and notable figures he's worked with include david chang (momofuku), micheal mina, + bradley ogden.⁠ ⁠ chef king has been part of the @haihospitality family for six years, most recently serving as the opening chef de cuisine and fearless leader of uchiko houston.⁠ ⁠⁠ “i’m looking forward to the challenge of building and leading a strong team while introducing uchi and uchibā to a new market. learning the local purveyors, adapting our menus to reflect charlotte’s seasonal ingredients, and creating something that feels both true to uchi and rooted in the local community is an exciting challenge for me... i’m excited to keep things fun with nightly specials at both uchi and uchibā—seasonal, creative, and always changing based on what’s fresh and local.⁠"⁠ ⁠ 3 fun facts about chef king that don’t involve food: ⁠he was a semi‑professional skateboarder, he's a huge fan of punk rock music, and when he's not in the kitchen, you can find chef riding bikes with his wife and son on the beautiful parks and trails throughout north carolina.⁠ ⁠ show chef king some love in the comments below!

atx lunch plans: secured. 🥢 11:30am-2:30pm daily.

charlotte: uchibā officially opens today! we're thrilled to unveil our rooftop experience in the queen city. here’s what you need to know:⁠ ⁠ 📍 address⁠ 1720 commonwealth ave⁠ charlotte NC 28205⁠ ⁠ ⏰ hours⁠ mon-thurs 4pm-10pm⁠ fri-sat 11:30am-11pm⁠ sun 11:30am-10pm⁠ ⁠ tap the link in our bio to make your reservation, and tag someone you're bringing in the comments below. 🖤

our next uncommon ramen in dallas is monday, april 6 + our austin uncommon ramen is the following week monday, april 13! 🍜⁠ ⁠ dallas, april 6: we’re thrilled to introduce chef eduardo osorio, of @meridian_dallas , @opulencela + @marathonburger . ⁠ ⁠ chef osorio's culinary journey began in los angeles, and he's spent the past decade honing his skills in reputable restaurants alongside amazing chefs. his dedication to his craft was recognized with the mentorbkb educational grant, which led to an invaluable experience at restaurant daniel in new york city.⁠ ⁠ chef osorio’s menu features an incredible flambadou woodfire ramen with beef cheek, tonkotsu broth, miso roasted garlic tare, grilled cabbage, crispy garlic, flambadou tallow togarashi + scallion.⁠ ⁠ austin, april 13: we’re joined by our very own chef josh garcia! ⁠a sous chef here at uchibā austin, chef garcia has been a strong member of our team for over 3 years. ⁠ ⁠ his menu consists of a braised oxtail, charred vegetable + chicharron ramen, a vegan ramen with roasted kabocha, greens, fried mushroom. start your night with our. featured skewer with marinated chicken, salsa verde + crema.⁠ ⁠⁠ please note: uncommon ramen is only available during dinner service — and we do not serve happy hour during these dinners.⁠ ⁠ reservations encouraged, walk-ins welcomed. 🖤