Long-awaited Uchi will open on Tuesday, March 31, serving its Japanese-inspired spread at the Commonwealth in Plaza Midwood. Its sister concept, bar-forward Uchibā, will open Friday, April 3, which is focused on sushi, small plates, and cocktails. The Austin-based pair will give Charlotteans everything from elevated omakase to bar bites in one destination.
Both restaurants will offer indoor and outdoor seating, private event space, and multiple ways to enjoy cocktails, sushi, and curated plates.
Editor Maria, here. I recently sampled Uchi during a pop-up and I’m excited to order more of the hama chili, which is yellowtail, paired with spicy Thai chili topped with ponzu sauce.
Ahead of the opening, CLTtoday caught up with Shaun King, the Chef de Cuisine, to discuss what diners can expect and the excitement of opening in the Queen City.
All of Charlotte is very excited to have Uchi here. First, how are you feeling about the opening and being in the Queen City?
Obviously, there’s a lot of excitement right now in the Charlotte market — it’s really exciting to see where the culinary direction is going, as well as looking at the culinary past. Seeing restaurants get recognition, like with Top Chef and Michelin, and being able to be a part of the American South is a really big part of what excites me about being in that area. Plus, the food scene is just blowing up.
What can diners expect when Uchi and Uchibā open?
Uchi is our flagship restaurant that started in Austin 22 years ago, and “uchi” means home. So that’s one of the things that we really look forward to — we go into a new city and make sure it feels like Charlotte. We’re taking over a beautiful old textile factory, keeping it historically relevant on the outside, and just kind of giving it a modern spin on our design.
The food is Japanese-inspired, and we pay homage to Japanese classics. We’ll have sushi and sashimi, plus hot and cold tastings that fit all palettes.
With Uchibā, it’s a bar-focused concept offering bar bites, like yakitori skewers, buns, and dumplings. Guests can come in, have a drink before or after visiting Uchi, or just enjoy the evening in a more casual location.
You mentioned paying homage to the Carolinas and the region... Any hints on what people will notice?
I won’t give too many hints, but I will say that we will be using bluefin tuna when it’s in season, as well as local purveyors that do caviar. We like to showcase as much local as possible.
You’re moving to Charlotte. Have you been able to find any places in the city that you enjoy or can’t wait to try?
First, I want to shout out my buddy Sam Hart over at counter—. Seeing their dedication, their craft, and what their team is doing, I knew they were going to get a star. I love milkbread, Haberdish, Workman’s Friend, Optimist Hall, and Supperland. There are just so many great chefs doing incredible work.
