Uchi – Denver

Uchi in Denver delivers an innovative Japanese dining experience with exceptional sushi, creative dishes, and a stylish, welcoming atmosphere

After a starter dinner at A5 Steakhouse, my dining companions and I were – let’s just say – a bit more hungry than we thought. So, when Heather and husband suggested that we head to Uchi in Downtown Denver, I enthusiastically said yes.

Nestled in the heart of Denver, Uchi is a culinary experience. Known for its inventive takes on Japanese cuisine and an ambiance that effortlessly blends elegance and comfort, I browsed the menu and was excited for what was to come.

Each dish at Uchi is meticulously crafted, combining fresh, high-quality ingredients with innovative techniques and presentation. We shared it all, with HOT SAKE and ASAHI BEERS to start.

A vibrant start to our meal, the HAMA CHILI (yellowtail, ponzu, Thai chili, orange supreme) was a symphony of flavors. Thinly sliced yellowtail bathed in ponzu created a harmonious balance of citrusy brightness and umami depth.

The WALU WALU (Hawaiian mackerel) stood out as a rich and smoky masterpiece. Perfectly seared and paired with a medley of accompaniments, this dish highlighted the buttery texture of the fish and a flavor profile that lingered beautifully.

The TEMPURA KABOCHA showcased the natural sweetness of Japanese pumpkin, its crispy exterior giving way to a creamy interior. The TEMPURA ONION was light and airy, with a delicate batter that allowed the onion’s sweetness to shine. Both were paired with dipping sauces that added a nuanced umami touch.

The SAKE TORO NIGIRI was pure indulgence. The salmon belly’s melt-in-your-mouth texture was complemented by just the right amount of wasabi and perfectly seasoned rice.

The SNOW CRAB DISH felt like a treasure trove of flavors. The crab meat was succulent and sweet, expertly paired with accompaniments that enhanced its natural brininess.

A standout among our selections, the BLUEFIN OTORO NIGIRI WAS an ode to luxury. The fatty tuna, with its velvety texture and rich flavor, was a moment of pure bliss at first bite.

The MANAGATSUO NIGIRI, was delicate and subtly sweet. The clean flavors were elevated by Uchi’s attention to detail, from the precise cut of the fish to the perfect bite-sized balance of rice and topping.

Dining and drinking at Uchi Denver was a celebration of Japanese cuisine with a modern twist. It reminded me of what I loved about eating at Robin in San Francisco. But, in the vibrant scene of Denver. I felt that Uchi pushed the boundaries of flavor  –  while staying true to tradition.

As I returned back to Hotel Clio in Cherry Creek, I truly was satisfied from a day well lived.

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