Uchi’s Boozy Upstairs Neighbor Uchibā is Here | Eater Dallas

"Opened yesterday by restaurateur-chef Tyson Cole and his Hai Hospitality group as an upstairs fixture to Uchi, this Maple Ave. spot replaced Top Knot in as little as two weeks and is meant to complement the upscale downstairs restaurant with its own full sushi bar and yakitori grill. Directed by chef de cuisine Alex Astranti, the menu includes grill items like wagyu short rib meatballs and pork belly skewers and fresh fish selections such as tuna loin and Japanese sea bream, plus favorites carried up from Uchi like the machi cure (smoked yellowtail with yucca chips) and the hirame uzusukuri (thinly-sliced flounder in candied quinoa and olive oil). It’s also clearly a bar: there’s a selection of Japanese whiskeys and eight cocktails that use those spirits alongside ingredients like lemongrass, Thai basil, ume, hibiscus, lychee, black lime and sake. Sunday brunch will feature plates such as fried chicken eggs benedict, Japanese snacks like onigiri, special cocktails, pastries and juices. Uchibā’s hours are Monday–Thursday 5 p.m.–11 p.m., Friday–Saturday 5 p.m.–midnight, and Sunday brunch 11 a.m.–3 p.m." - JP Karwacki