Long-awaited Uchi is preparing to serve its Japanese-inspired spread in Plaza Midwood — and it’s arriving with a sister concept, Uchibā, a bar-forward spot focused on sushi, small plates, and cocktails. The Austin-based pair will move into the Commonwealth in early 2026, giving Charlotteans everything from elevated omakase to bar bites in one destination.
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 his dedication, his craft, and what his team is doing there, I knew he was 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.
The big question: when can diners try Uchi and Uchibā?
The opening will be early 2026. We’re going to have a heck of a patio, a rooftop, and a dining scene that I’m just excited to show off. We’ll also be doing some pop-ups around the city soon.
Keep an eye on your inbox — we’ll let you know when pop-ups and opening dates are announced.
