Uchi Miami

A prestigious ten-course chef's daily tasting menu featuring the finest seasonal selections of raw fish, hot tastings, and savory delicacies curated by the master sushi chef.

A meticulously curated tasting menu crafted dynamically by the culinary team. Inquire with your server for current seasonal creations.

An elevated six-course tasting experience highlighting seasonal vegetables, charred aromatics, and inventive plant-based umami.

Fresh East Coast oyster served chilled with crisp celery zu, sweet pomegranate gel, and a zesty jalapeño-shallot mignonette.

Lean bluefin tuna loin sliced paper-thin and dressed with citrusy yuzu apple zu and crisp pickled green apples.

Pan-seared jumbo scallop served over aromatic ramp butter, velvety sweet corn velouté, and smoky charred corn kernels.

Traditional maki roll stuffed with finely minced bluefin tuna belly, crisp scallions, and age-aged tamari sauce.

Pan-roasted striped bass accompanied by rich beurre blanc, tender sous-vide baby carrots, and a peppery watercress salad.

Tender charred broccolini tossed in a savory bonito aioli and drizzled with an invigorating yuzu dashi vinaigrette.

Innovative cucumber-wrapped maki filled with savory salmon, mojo aioli, garlic yuca furikake, and sweet togarashi maduro.

Paper-thin slices of fresh flounder elevated with crunchy candied quinoa, freshly grated lime zest, and extra virgin olive oil.

Slices of buttery yellowtail accompanied by citrus ponzu, spicy Thai chili slices, and fresh orange supreme segments.

Delicately sliced king trumpet mushrooms topped with shaved shallots and steeped in citrusy yuzu sanbai zu dressing.

Silky salmon belly crudo paired with aromatic fresh ginger, sweet lychee fruit, and a vibrant passionfruit zu infusion.

Pristine Japanese sea bream sashimi accompanied by crisp Asian pear slices and peppery shaved myoga ginger blossom.

Rich big eye tuna loin enhanced with spicy Peruvian aji amarillo sauce, tangy blood orange segments, and toasted pumpkin seeds.

Premium Westholme Wagyu beef cooked tableside on a searing hot river stone, served with tangy citrus ponzu sauce.

Tender sauteed baby bok choy paired with crunchy roasted cashews, juicy sweet cherry tomatoes, and fresh cilantro leaves.

A sizzling hot pot of seasonal Japanese mushrooms and koshihikari rice topped with a rich raw egg yolk. Option to add gyutoro.

Succulent oak-grilled escolar topped with citrusy yuzupon, sweet candied citrus peel, and thinly sliced myoga blossom.

Melt-in-your-mouth slow-braised pork belly paired with sweet Japanese pumpkin, caramelized shallots, and sweet pepper gastrique.

Grilled tender airline chicken breast infused with fragrant coconut milk curry, fresh herbs, and fragrant cilantro.

Tender grilled Australian coulotte steak complemented by tangy, spicy house-smoked apple kimchi.

Sustainably sourced lean bluefin tuna loin, sliced to order for exquisite texture and pure, clean oceanic flavor.

Medium fatty bluefin tuna offering a harmonious balance of rich buttery marble and firm lean tuna texture.

The pinnacle of luxury tuna—extra fatty bluefin belly that effortlessly dissolves on the tongue with rich umami flavor.

Battleship-style sushi stuffed with finely chopped fatty bluefin tuna, crunchy pickled daikon, chives, and deep dark kuro zu vinegar.

Delicate and sweet Japanese striped bass, served fresh as individual nigiri sushi or thick sashimi slices.

Premium black sea bream featuring a firm texture and mild, clean umami sweetness.

Succulent amberjack fish known for its crisp bite, subtle sweetness, and clean buttery finish.

Greater amberjack with a rich oil content and firm, meaty bite, harvested from icy pristine ocean waters.

Wild Tasmanian ocean trout featuring a striking coral orange color and silky, luxurious texture.

Sweet blue crab meat wrapped in crisp nori seaweeds, enriched with aromatic brown butter and fried crispy leeks.

Classic Japanese red sea bream praised for its refined delicate flavor and clean white-meat finish.

Fresh Atlantic salmon cut with precision to highlight its velvety texture and natural ocean richness.

Extremely rich, melt-in-your-mouth Atlantic salmon belly slice, lightly seared to unlock luscious fats.

Deep red big eye tuna loin offering a firm, meaty texture and classic clean tuna taste.

Silky yellowtail with a buttery finish, served classically as either nigiri or pristine sashimi cuts.

Mild Japanese flounder featuring a subtle sweetness and crisp bite, paired with traditional garnishes.

Seared albacore tuna offering a tender bite and subtle smoky aroma around its seared perimeter.

Sweet, creamy wild sea scallop sliced fresh and lightly dressed with sea salt and citrus.

Traditional Norwegian mackerel marinated gently in vinegar to bring out its rich, oily depth.

Salt-cured Spanish anchovy boasting a bright briny flavor profile and rich omega oils.

Grilled freshwater eel glazed with a thick, savory-sweet unagi glaze and lightly dusted with sansho pepper.

Rich ripe avocado slice mounted on sushi rice, accented with spicy citrusy yuzu kosho pepper paste.

Tender grilled Japanese eggplant glazed with sweet tamari reduction over seasoned sushi rice.

Succulent pan-seared king trumpet mushroom slice providing a satisfying meaty texture.

Decadent 72-hour slow-cooked Westholme Wagyu beef nigiri that melts luxuriously on the palate.

Glistening orange wild salmon roe overflowing from a classic nori-wrapped battleship roll.

Center-cut Japanese A5 strip loin sizzled tableside on a hot stone and served with freshly grated kizame wasabi.

Ultra-luxurious A5 Wagyu beef nigiri lightly torched and brushed with rich tamari and fresh wasabi.

Decadent minced A5 Wagyu beef tartare blended with sesame relish and topped with a creamy cured egg yolk.

Premium Kaluga caviar featuring large glossy pearls, deep umami complexity, and a smooth earthy finish.

A 1-gram supplement of rich Kaluga caviar to add luxurious indulgence to any dish or nigiri piece.

Fresh green soybeans grilled over open flames to impart a subtle smoky aroma and finished with sea salt.

Blistered Japanese shishito peppers coated in a tangy, spicy fermented kimchi emulsion.

Crisp local farm greens tossed with crunchy daikon radish and a refreshing edamame-jalapeño puree dressing.

Crispy, light tempura batter coating fresh jumbo shrimp, served hot with savory dashi dipping sauce.

Sweet Japanese pumpkin sliced and fried in light crispy tempura batter.

Thick onion rings dipped in delicate tempura batter and fried until shatteringly crisp.

Cauliflower florets flash-fried in airy tempura batter with a touch of sea salt seasoning.

Crispy Japanese sweet potato tempura tossed with chili beer glaze and drizzled with spicy honey.

Crispy Japanese fried chicken thighs tossed in a sweet chili sauce and served with house pickles.

Crispy flash-fried Brussels sprouts tossed with sweet chili glaze and fresh squeezed lemon juice.

Tender rock shrimp fried crisp and coated in spicy tobanjan chili mayonnaise, finished with chives and lemon.

A fiery maki roll packed with spicy big eye tuna, crisp cucumber, creamy avocado, and crunchy panko flakes.

Fresh yellowtail roll combined with creamy avocado, crisp shallots, and vibrant fresh cilantro.

Vietnamese-inspired roll featuring Atlantic salmon, aromatic trinity herbs, and a savory nuoc mam glaze.

Crispy pork belly katsu wrapped into a savory roll, topped with rich egg yolk sauce and tangy beer mustard.

Crispy fried softshell crab wrapped with pickled cucumber, fresh cilantro, avocado, and creamy soy aioli.

Silky coconut tapioca pudding accompanied by sweet pickled blueberries, crunchy hazelnuts, and refreshing lychee sorbet.

Fragrant jasmine cream dessert served with crisp honey tuile, herbal cilantro granita, and compressed pineapple.

Crispy on the outside, creamy on the inside fried milk custard served with salted fudge sauce and toasted blondie cake.

Moist warm banana cake topped with chicory caramel, toasted buckwheat, and white coffee Kahlúa ice cream.

Refreshing coconut sorbet topped with candied coconut flakes, bright hibiscus pineapple, and fragrant pandan lime sauce.

Rich matcha cake paired with tart strawberry umeboshi jam, crunchy matcha feuilletine, and yuzu crème fraîche ice cream.