When a new spot opens in town, we're eager to check it out, let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review but instead a peek inside restaurants that have just opened — an occasion to sample a few items and satisfy curiosities (both yours and ours).

The addition of Uchi in Old Town Scottsdale makes perfect sense but also raises several questions. Can a fine dining restaurant with a James Beard award-winning chef and founder maintain its charm as it sets its sights on growing across the country? Can it stick to its purpose of providing a sushi bar-like experience at every table? And, more broadly, does the Valley need another upscale Japanese restaurant?

A recent visit provided some answers.

Inside Uchi in Old Town Scottsdale

Uchi is located in the heart of Old Town, on Scottsdale Road and First Street, replacing Bandera. The restaurant, which opened in February, sits directly across the street from another sushi spot. We navigated around a throng of people who had stopped to take photos and videos of a Cybertruck parked out front. The entertainment district, which attracts tourists and well-heeled diners, can often feel like a flashy, ostentatious display of excess.

Uchi counters this with quiet luxury. As we walked in, the entry and restaurant were packed. The buzzing space felt alive yet intimate thanks to cozy curved wood walls and dim, moody lighting.

The Dining Experience

Our server walked us through the menu and dining protocol. At Uchi, orders are placed in full, and the server determines the flow of the meal based on the items you've selected. The kitchen ensures those dishes are prepared and dropped at just the right moment – a desire of chef-owner Tyson Cole designed to create a sushi bar experience.

Sushi is the primary draw, and guests can choose from a variety of options, including fish flown in from Japan’s Toyosu Fish Market, or opt for a 10-course omakase or one they build with their server. With the curated omakase, the server asks guests several questions covering likes and dislikes, dishes the group wants to try, the desired number of courses, and price point. Then, the server takes the lead on selecting the dishes for the table.

Uchi’s robust menu offers a range of hot and cold dishes, shareable rolls, tempuras, and composed vegetarian options in addition to sashimi and nigiri.

Highlights from Our Visit

Hama Chili: Precisely cut pieces of yellowtail and orange sit in a pool of ponzu, topped with slices of Thai chili, microgreens, and roe. It’s incredibly balanced, with briny, meaty fish, sweet citrus, light but flavorful ponzu, and a small burst of heat from the chiles. The dish is robust yet light, composed but playful.

Biendo Roll: A tempura shrimp spring roll served as sliced sushi. Topped with slices of grapes and served with a nuoc mam – a salty, citrusy Vietnamese dipping sauce – the Biendo was brimming with chunks of poached and fried shrimp and crunchy fresh vegetables, making for a lighter take on the typical sushi roll.

Uchi Salad: One of our favorite bites, featuring four little bundles of gem lettuce and daikon radish topped with crispy puffed rice. The server instructed us to drag a bundle through a pool of creamy cashew pesto punctuated by herbaceous gremolata. It’s fun, playful, and packed with crunch.

Tempura Kabocha Squash: Flavorful and crisp, with tender slices of oily, rich mackerel; and Sakana Mushi: A Tom Kha-esque soup fiery with a strong punch of lime, packed with fish, mushrooms, and broccolini. For all the forethought on sharing and plating otherwise on display at Uchi, we found ourselves hunched over one bowl using twee teaspoons to get at the rich broth and large pieces of fish and veg.

Lamb Sirloin: A dish unique to Uchi's Scottsdale location, featuring tender and well-seasoned grilled lamb, silky squash puree, a sweet-tart cranberry-ginger relish, and spicy, bright rolled rosettes of pickled kabocha squash. The combination of flavors was exquisite, and we only wished there were more of those delightful rosettes.

Drinks and Cocktails

The drinks at Uchi are subtle and thoughtful, with riffs on classics that often draw on Asian ingredients. The **Hiro Spritz**, a lower-ABV option, pulls on floral St. Germain, cantaloupe, and mint, topped with prosecco for a refreshing, not-too-sweet opener. The bar team also brightens up a classic old fashioned with yuzu bitters and citrus oleo, making the Suntory Whisky Toki-based sipper smooth and rich without feeling heavy.

Throughout our meal, Uchi and its team proved they are up to the challenge of charming local diners with the restaurant's upscale yet playful take on Japanese cuisine. As more high-end spots open around town, Uchi stands out thanks to its understated, balanced, and thoughtful presentation of luxury.