by Kay West
Charlotte could be forgiven for wondering if James Beard Award-winning chef Tyson Cole had forgotten the promise he made in 2024 to bring us our very own Uchi, the Japanese-inspired, out-of-the-bento box restaurant he launched in Austin in 2003. Since winning Beard’s Best Chef: Southwest in 2011, Cole has opened a dozen or so Uchis, Uchibas and Uchikos in cities coast-to-coast.
On March 31, Cole and the Hai Hospitality group will make good on that promise, debuting the thoroughly modern Uchi in a meticulously renovated century-old manufacturing building, a historical marker in Plaza Midwood’s Commonwealth development. Brick walls that soar two stories and enormous windows wrap the vast room, with a sushi bar that curves into a cocktail bar, cozy booths and streamlined tables and chairs. Light-wood floors and paneling are accessorized with copper screens, statement plants, whimsical wallpaper and sculptural lighting.
Uchi Charlotte, photograph courtesy Hai Hospitality
One floor up is bonus baby Uchiba (Uchi-BAH), opening April 3, which loosely translates to Uchi Bar. Indeed, the intimate, moody room is anchored by a U-shaped bar and lined with plush leather banquettes that invite lounging. The expansive rooftop patio with skyline views will be the main draw as the weather warms. The menu here is elevated bar food — yakitori, buns, bao, dumplings, skewers and mini-burgers — that plays well with the selection of sake, craft cocktails, Japanese whiskey and highballs.
Overseeing it all is chef de cuisine Shaun King, who is new to Queen City but has a five-year tenure with the Hai group, much of it in Houston. With his wife and son, he moved to Charlotte in November and hit the ground running. If his name rings a bell, it is likely through the high-profile collaborations he did earlier this year with the chefs of local notables like Counter-, Customshop and Emmy Lou’s.
Uchi, courtesy Hai Hospitality
“It was a great way to connect with the excellent chefs who work here and build relationships.”
The heavy lifting was in the hiring — 70 staff for back of house alone, including 19 sushi chefs. King sought a balance of cooking skills and personal character.
“We can teach the cooking side, but we are as passionate about preserving the values of our culture.” When it comes to training, he cites shoshin as a guiding principle. A Zen Buddhist concept meaning beginner’s mind, it urges an attitude of openness, eagerness and lack of pre-conceptions.
The patio at Uchiba in Charlotte, photograph courtesy Hai Hospitality
Considering Uchi’s lengthy menu, diners might arrive at the restaurant with shoshin as well; let go, and let the staff lead the way. Omakase — a 10-course tasting menu — can be enjoyed at the sushi bar or a table. Another option is to allow your server to curate a meal for you, based on your comfortable price point, dietary restrictions and particular likes/dislikes.
For DIYers, here is the basic primer, by category: nigiri/sashimi; makimono (rolls); toyosu selection (fish sourced from Japan’s famous fish market); yasaimono (vegetables); agemono (fried things); daily specials; cool tastings; hot tastings; and okashi (desserts).
Uchiba, photograph courtesy Hai Hospitality
Each category offers vegetarian and vegan options, classic preparations, imaginative interpretations and signature dishes like hama chili — slices of fatty baby yellow tail topped with spicy Thai chili, garlic salt, ponzu sauce and orange supreme. The Uchi salad is another trademark dish, a construction of local lettuce and daikon wrapped into a hand-held bundle to swipe through edamame-and-jalapeno dressing.
Sashimi and nigiri spotlight fresh fish, but also wagyu and vegetables like Japanese eggplant and avocado. Cool tastings — think crudo, ceviche, mushroom carpaccio — and hot tastings — pork flank, grilled oyster and mushroom crispy rice — are portioned for exploring the menu and not filling up on one entrée.
The bar at Uchiba Charlotte, photograph courtesy Hai Hospitality
The daily special menu will change every other month and reflect the seasons and region; there will be dishes fully unique to Charlotte, like the ham-and-eggs roll with sous vide pork-belly katsu, egg yolk, pickled burdock root and shishito pepper, served with beer mustard.
“It’s got a Carolina barbecue vibe with the pork and mustard,” King explains.
King is happy to be leading Uchi and Uchiba’s debut in the Carolinas, in a city with a vibrant and growing dining profile.
“We are excited to become part of Charlotte’s culinary conversation.”
