Issue link: http://papercitymagazine.uberflip.com/i/946716
86 W hen James Beard Award-winning chef Tyson Cole brought his celebrated Uchi from Austin to Dallas in 2015, sushi snobs rejoiced. Finally, our city would boast an elegant, food-forward destination for the freshest sushi, sashimi, and makimono. Meanwhile, the second floor of Uchi's Maple Avenue location was spun into a casual eatery that spoke to a hipster cool- kid crowd, dubbed Top Knot. Unlike Uchi's refined Japanese decor and menu, Top Knot was outfitted in a youthful design concept with a menu that mixed Uchi's Japanese fare with a few Western-inspired bites, all at accessible prices. People liked it, but as Uchi's popularity grew — its downstairs bar scene picked up; reservations became a hot commodity — the disconnect between the two concepts seemed to widen. A n d s o , i n J a n u a r y , w e welcomed the news that Cole had plans to shutter Top Knot, replacing it with a concept dubbed Uchiba. In short, Uchiba is an extension of the buzzy bar scene at Uchi, with an e m p h a s i s o n m i x o l o g y . T h e space underwent a full redesign — the colorful kitsch of Top Knot was replaced with darker, muted hues and a dose of eastern sophistication — and the menu was reworked by Uchi chef de cuisine Alex Astranti. An homage to the moody bar scenes of Tokyo, the unassuming setting with flawlessly executed cocktails and cuisine is ideal for savoring a sophisticated cocktail and a small bite. To drink, order the Ticket to Tokyo, a fusion of Toki Japanese whisky, peach, ginger, and lemon, or the Pink Moon with Ford's gin, I c h i n o k u r a u m e s h u , a n d P e y c h a u d ' s bitters. The menu is divided into Uchi Classics: hama chili (Japanese y e l l o w t a i l , p o n z u , t h a i chili, and orange supreme), Wagyu beef hot rock, and an assortment of sushi and sashimi. Bar Food ranges from a foie gras mousse with sesame rice to tiger cry bao (pork belly, cilantro, cucumber, pickled carrot, thai chili, and apple relish all packed into a steam bun). Skewer options such as yuzu marmaladed walu walu with ponzu and negi; wagyu short rib meatball with tamari and wasabi; and elotes with sweet corn, y u z u a i o l i , a n d g a r l i c - s h a l l o t f u r i k a k e , a l l p r e p a r e d a t t h e n e w Y a k i t o r i G r i l l , w i l l become Uchiba's most talked-about dishes. Uchiba, 2817 Maple Ave., Second Floor, 214.855.5454, uchidallas.com. HELLO, TOKYO CHEF TYSON COLE TRADES CASUAL-COOL TOP KNOT FOR A MORE REFINED SIBLING TO HIS UCHI RESTAURANT. MEET UCHIBA. B Y C H R I S T I N A G E Y E R P H OTO G R A P H Y LO G A N C A B L E The Jungle Bird cocktail at Uchiba Brings Good Luck cocktail Wagyu beef hot rock