Dining Out at Uchi Denver

Uchi Denver adds a playful, fusion-forward twist to traditional sushi.

Just like the perfect nigiri boasts carefully structured balance, so too does the interior of Uchi Denver. The latticed woodwork acts as the rice, providing structure to the experience by sculpting intimate alcoves throughout the L-shaped dining room surrounding the central sushi counter and cocktail bar. A bold statement of red floral wallpaper serves as the wasabi, punctuating the scene with spirited and bold flair. And, of course, the fish takes center stage at the sushi counter, staffed by an impressive cadre of well-orchestrated chefs (no fewer than 13 in the kitchen at a time). But while the restaurant’s design itself sets the stage, it’s the food that steals the show.

While James Beard Award-winning chef Tyson Cole created this fine dining brand now famous for its playful twists on the traditional, it’s chef Andres Araujo who takes the lead here in Denver. Drawing inspiration from his childhood in Venezuela, Araujo enriches Uchi’s fusion-driven menu with Latin American recipes such as the vinegary meat marmalade, inspired by asado negro, atop Uchi’s bone marrow—one of the many must-try menu items here.

Embarking on a culinary journey at Uchi Denver extends beyond the palate. The menu is untranslated, so the waitstaff become your knowledgeable guides and cultural curators. They’ll explain the options and offer helpful personalized recommendations—for both what you’ll eat and what you’ll drink. (The bar delivers quality on par with with the kitchen.) Trust the experts, and opt for the omakase—a curated dining journey meaning “I leave it up to you” that infuses your multicourse meal with the delightful element of surprise.

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Oysters are a popular starting point for Uchi’s omakase experience, offering a light brininess topped with pomegranate foam and champagne mignonette to accentuate their succulence. The wagyu tartare hot plate invites you to sear marbled cuts of the world’s finest beef over a hot stone, ensuring its rare enough for your liking. But, of course, the fresh fish, flown in daily from markets in Japan, is the star of the show. The Ora King salmon, known to chefs as the wagyu of the sea, boasts a tender, balanced mix of oils and melt-in-your-mouth meat that’s as buttery as it is flavorful. Complement this with the lean akami tuna that delivers a clean and complex flavor profile. Omakase typically ends with dessert, so as the perfect transition, indulge in the rich, velvety, and fatty fish caramel-glazed foie gras nigiri—it just may be “the perfect bite” that Uchi’s chefs are forever chasing.