The smoky sister restaurant Uchi reveals when the Galleria area will open

The countdown to the opening of Uchi’s popular sister restaurant has begun. Houston oshiko Hai Hospitality has announced that it will open its Galleria location on May 23.

Located in the recently constructed Zadok Jewelers Building on Post Oak Boulevard, Uchiko has a more aesthetically pleasing country farmhouse than Uchi. While its cuisine still draws on Japanese flavors and techniques, Yakitori Grill offers many dishes with smoky and char flavors.

Chef de Cuisine Shaun King comes to Uchiko with an impressive resume that includes work at Momofuku Las Vegas, Mina Group’s Ramen Bar, and The Dawson in Chicago. He will be responsible for using both Japanese and post-oak binchotan charcoal to prepare hot and cold dishes with smoked, grilled or cured items.

Diners will be able to sample those smoky flavors in dishes such as dry duck with house hoisin and roasted and salted cabbage as well as the Charred Onion Aged Bar N Ranch Beef served with foie gras au poivre and hearth roasted lobster wrapped in banana leaves and served with confit King Trumpet mushroom. Smoky items also make their way into the desserts of Ariana Quant, executive pastry chef in the form of selections like S’mores with roasted Pinchotan marshmallows and Baba au Toki Whiskey that includes charred pineapple.

Of course, Uchi staples like Hama Chili, Sunomono, Hotate Crudo and P-38 Roll will also be available. Diners who wish to direct the restaurant in preparing their meals may choose either five or 10 tasting dishes.

Unlike Uchi, which only serves beer, wine, and sake, Uchiko features a full bar that includes cocktails and Japanese whiskey. Signature sips include Fūjin (Japanese whiskey, homemade smoked figs, and a spice liqueur), Kusuri (a penicillin-inspired blend of bourbon, ginger-lemon syrup, and topped with barrel-aged tamari whiskey), and a smoked tea martini made with gin, smoked gin concentrate, and jasmine tea. The restaurant’s wine list has more red tones than Uchi’s in order to have a variety that goes well with smoked dishes.

Uchiko’s opening comes 10 years after Uchi opened the Montrose location. Earlier this year, Hai Loro, its casual Asian smoked concept, opened in The Heights.

Founder and Executive Chef Tyson Cole said in a statement, “It’s surprising to think that ten years ago we opened our first Uchiko outside of Austin. This community has been so supportive and so welcoming that it seemed right to bring our first Uchiko location outside of Austin into this market.”

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