Sashimi is on the menu, which features traditional Japanese flavors with international ingredients.
Austin's Uchi brings award-winning Japanese flavors to the District
A long-awaited spinoff of Uchi, the sushi-centric Austin restaurant founded by James Beard award-winning chef Tyson Cole, has arrived on the DC dining scene. Marrying traditional Japanese flavors with international ingredients, the menu helmed by chef de cuisine Rob Drennan stars (left to right) sashimi and Australian wagyu sliced and served on a sizzling hot rock, one of the restaurant’s specialties. The interior by Islyn Studio in collaboration with Hai Design Studio takes its cues from the nearby architecture of the ’60s-era National Geographic Society building by Edward Durell Stone, embracing sleek materials, cool geometric forms and saturated tones. 1700 M Street, NW. uchirestaurants.com