Uchi - Miami
Uchi
Menu
Here you will find the menu of Uchi in Miami. Currently 17 meals and drinks are on the menu.
Uchi captivates patrons with its exceptional sushi and delightfully crafted dishes. While some have noted pricing on the higher side, the freshness and flavor often make it worth every penny. The atmosphere strikes a harmonious balance between relaxed elegance and vibrant energy, though outdoor seating in less ideal settings has been highlighted. Service consistently shines, with knowledgeable staff that create a familial ambiance. Recommendations abound for standout dishes like Five Nigiri and Scallop Nigiri, paired with innovative cocktails. For sushi lovers seeking an unforgettable experience in Miami, Uchi undoubtedly stands out as a must-visit destination.
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Was laura solano at Uchi a mag?
The food at this restaurant is amazing, with each bite surpassing the last. Everything tastes fresh and bursting with flavor. Without a doubt, one of the best restaurants in Miami that I know of. It's a fantastic place to enjoy with friends. The cocktails are on the smaller side. The only downside was being seated outside in the dark parking lot of the building, and the waiter took a while to return to our table. I r... View all feedback.
What H S dislikes about Uchi:
Very overpriced for what you get. The edamame was burnt and wayyyy to salty. The rolls were underwhelming but the sauce was delicious. We both did not feel good the next day not sure what it was but the food didn’t sit well with either of us. Service: Dine in Meal type: Dinner Price per person: $30–50 Food: 4 Service: 4 Atmosphere: 5 View all feedback.
The food at this restaurant is amazing, with each bite surpassing the last. Everything tastes fresh and bursting with flavor. Without a doubt, one of the best restaurants in Miami that I know of. It's a fantastic place to enjoy with friends. The cocktails are on the smaller side. The only downside was being seated outside in the dark parking lot of the building, and the waiter took a while to return to our table. I recommend reserving a table inside for a better dining experience. Food: 5 Service: 4 Atmosphere: 4
I went to this restaurant for a solo birthday dinner. The staff was very attentive and friendly. The food was amazing. Meal type: Dinner Price per person: $100+ Food: 5 Service: 5 Atmosphere: 5
I was pleasantly surprised by how delicious the sushi was at this restaurant. The service was excellent and we had a great dine-in dinner experience. The price per person was $100+ but it was worth it for the quality of the food. I give the food, service, and atmosphere a perfect score of 5. I highly recommend trying the Five Nigiri and Spicy Crunchy Tuna Maki dishes.
Uchi, remove foie gras from your menu. It is an incredibly cruel item to sell. You should be ashamed of yourselves for having such a horrible dish on your menu. So much cruelty for just a $13 dish . Shameful and disgusting. To produce “foie gras” (the French term means “fatty liver” , workers ram pipes down the throats of male ducks twice each day, pumping up to 2.2 pounds of grain and fat into their stomachs, or geese three times a day, up to 4 pounds daily, in a process known as “gavage.” The force-feeding causes the birds’ livers to swell to up to 10 times their normal size. Many birds have difficulty standing because their engorged livers distend their abdomens, and they may tear out their own feathers and attack each other out of stress. The birds are kept in tiny cages or crowded sheds. Unable to bathe or groom themselves, they become coated with excrement mixed with the oils that would normally protect their feathers from water. One Newsweek reporter who visited a foie gras factory farm described the ducks as “listless” and “often lame from foot infection due to standing on metal grilles during the gavage.” Other common health problems include damage to the esophagus, fungal infections, diarrhea, impaired liver function, heat stress, lesions, and fractures of the sternum. Some ducks die of aspiration pneumonia, which occurs when grain is forced into the ducks’ lungs or when birds choke on their own vomit. In one study, birds force-fed for foie gras had a mortality rate up to 20 times that of a control group of birds who were not force-fed. Since foie gras is made from the livers of only male ducks, all female ducklings—40 million of them each year in France alone—are useless to the industry and are therefore simply tossed into grinders, live, so that their bodies can be processed into fertilizer.
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