Uchi Menu
Welcome to Uchi, a delightful haven of Asian fusion nestled in Denver. Here, tradition meets innovation, delivering exquisite Japanese seafood dishes that tantalize the palate. Uchi’s menu is a culinary journey, featuring highlights like the Walu Walu—oak-grilled escolar served with ponzu and yuzu marmalade—for just $16.50. Don't miss the delectable Hot Rock Wagyu ($17.50), perfect for those seeking rich flavors.
Sushi aficionados will relish the variety, from the buttery Hamachi (yellowtail) to the fresh Namahotate (dayboat scallop). The prices range from $3.00 to $5.50, making fine dining accessible. For dessert, savor the unique Jasmine Cream with a cilantro granita ($9.50) that captivates your senses.
With options for outdoor seating, vegan dishes, and a full bar, Uchi creates an inviting atmosphere suitable for groups or an intimate dinner. It's truly a trendy spot where every bite tells a story!
Cool Tastings
Hirame Usuzukuri
thinly-sliced flounder, candied quinoa and olive oil.
Machi Cure
Smoked yellowtail, yuca crisp and marcona almond.
Hama Chili
Yellowtail, ponzu, thai chili and orange supreme.
Yokai Berry
Salmon, fried kale, Asian pear, yuzu dashi and blueberry.
Kosho Crudo
Tuna, poblano, apple and chili.
Kanpachi Crudo
Amberjack, yuzu-chili, daikon and myoga.
Kinoko Usuzukuri
Seasonal mushroom, shallot and shiro zu.
Walu Walu
Oak-grilled escolar, ponzu, yuzu marmalade and myoga.
Hot Rock
Wagyu beef and ponzu.
Scallop
Apple miso puree, nasturtium relish endive.
Kinoko Nabe
Mushroom, koshihikari rice, mushroom tentsuyu and egg yolk.
Sesami Yaki
Chicken, coconut milk and cilantro.
Pork Rib
Pear, picked fennel and black garlic.
Suzuki Yaki
Grilled Mediterranean sea bass leek and coconut.
Wagyu Tataki
Aged coulotte, burnt onion zu, grilled mushroom and radish.
Pork Belly
Black garlic tahini, pickled shallot and spicy honey.
Dumpling
Cashews, squash, black butter zu, radish and chili oil.
Hot Tastings
Yasaimono
Edamame
Grilled soybeans.
Shishito
Grilled shishito peppers.
Uchi Salad
Daikon, cashew pesto, wild rice panko and baby greens.
Sunomono
Pineapple, avocado and seaweed with snow crab.
Ebi
Shrimp tempura.
Kabocha
Japanese pumpkin tempura.
Onion
onion ring tempura.
Hana
Cauliflower tempura.
Sweet Potato
Sweet potato tempura.
Mapo Dofu
Fried tofu, shitake and sichuan pepper.
Karaage
Chicken thigh, sweet chili and seasonal pickle.
Brussels Sprouts
Lemon and chili.
Agemono
Sushi and Sashimi
Madai
Japanese sea bream.
Hirame
Flounder.
Hamachi
Yellowtail.
Namahotate
Dayboat scallop.
Avocado
Yuzu kosho.
Maguro
Tuna Loin.
Ikura
Salmon roe.
Sake
Atlantic salmon.
Sake Toro
Salmon belly.
Shime Saba
Norwegian mackerel.
Unagi
Freshwater eel.
Nasu
Japanese eggplant.
Kinoko
Mushroom.
Gyutoro
72-hour shortrib.
Foie Gras
Duck liver.
Spicy Crunchy Tuna
Cucumber, avocado and chili.
Zero Sen
Yellowtail, avocado, shallot and cilantro.
Biendo
Tempura shrimp spring roll, nuoc mam and grape.
Shag
Tempura roll, salmon and avocado.
Softshell Crab
Avocado, cilantro, yuzu kosho and soy aioli.
Wagyu Maki
Wagyu tartare, fuji apple and fried onion.
Ham and Eggs
Katsu pork belly, beer mustard and yolk custard.
Makimono
Dessert
Jasmine Cream
Cilantro granita, pineapple and honey crumble.
Fried Milk
Vanilla custard, salted fudge and toasted blondie.
Warm Semifreddo
Chicory, buckwheat and white coffee ice cream.
Mango Semifreddo
Cashew financier, mango yolk and rose gelee.
Sorbet Trio
Seasonal selection.
