Here’s what to expect from Uchi, a Japanese restaurant opening soon in Charlotte

“It’s carved in butter.”

That’s about as firm an “end of March” opening looks like for the new Uchi Charlotte in Plaza Midwood, chef Shaun King said.

The Japanese sushi chain was started by James Beard Award-winning chef Tyson Cole in Austin, Texas, more than 20 years ago. The restaurant will also include Uchibā, an adjoining bar.

During a recent cocktail hour at the exclusive Intown Golf Club in South Park, guests were treated to a few potential menu items like yellowtail hamachi maki and bluefin negitoro maki (traditional seaweed rolled sushi), various bluefin nigiri (fish on top of vinegared rice), steak skewers and two veggie offerings.

This was chef King’s second event in a week — he’d just wrapped a collaboration dinner with chef Sam Hart’s one-star Michelin restaurant Counter-, where a portion of dinner sales (tickets were $665) were donated to The Bulb, a local nonprofit giving underserved communities access to fresh and nutritious produce.

On Feb. 12, King will also collaborate for a dine-and-sip experience at wine bar Emmy Lou’s with chef Andres Kaifer and featuring Uchibā’s dishes and sake cocktails.

What to expect at Uchi Charlotte

So aside from the buzz, what can people expect from Uchi Charlotte?

If my experience of dining at Uchi Miami is any indication, then we’re in for an extensive, high-quality sushi menu that can change daily, one where you can choose your own experience whether it’s a 10-course omakase tasting menu or traditional cool and hot items.

Seriously, there’s something for everyone, from the person who just wants edamame or the Uchi salad, to oyster and sushi lovers, and those who want hot entrées that may include halibut, karaage chicken or wagyu steak.

But just like at other Uchi locations, there will be a few menu items unique to our city.

My hunch is the space will be refined, thoughtful, open and airy and architecturally modern, with deliberate nods to Japanese artwork, furniture and design.

It will be impressive enough for business lunches, happy hour, date nights, group dinners and girls nights out, but also comfortable enough for parents and family.

What to know about chef Sean King of Uchi

As we wait for Uchi to arrive, I wanted to know more about King, so I asked him about moving to Charlotte and his ultimate Uchi experience.

Q: Welcome Chef King! What’s been the most exciting thing about moving here?

SK: Moving to Charlotte has opened the door to the incredible natural beauty the Carolinas are known for — the mountains, lakes, forests and everything in between.

Being here gives me easier access to all of that, and it’s a huge part of why I was excited to make this move.

I’m an avid mountain biker, hiker, skier, forager and just an all‑around lover of the outdoors. Growing up, I spent a lot of time camping and fishing, and those experiences shaped me in meaningful ways. Now that I have a young son, I want him to experience that same sense of wonder. The Carolinas offer the perfect environment for him to grow up exploring nature, and that’s something that really inspires me about calling Charlotte home.

Q: How did you become the newly installed chef at Uchi Charlotte? Did it take a lot of convincing to get you here?

SK: Uchi Charlotte had been in development for a few years, so when I heard the company was bringing an outlet to the Queen City, I immediately knew I wanted to be part of it.

No convincing was needed — Charlotte’s culinary scene is growing in such an exciting way, and the opportunity to help shape its next chapter was something I jumped at right away. I’ve always loved the Carolinas, and stepping into this role felt like the perfect way to join a community I’ve long admired. I’m genuinely happy to now call Charlotte home and to contribute to its evolving food culture.

Q: You seem to be a citizen of the world. Please share your journey with us and all the places you’ve been.

SK: I’m originally from the Central Coast of California and also spent my early years around Los Angeles and Orange County. I was born in the Bay Area, so moving around has always been part of my life. In my early 20s, I relocated to Las Vegas, and from there my culinary journey took me to New York, Chicago, Boston, San Francisco, Portland, Houston and now Charlotte.

Each city shaped me in a different way — professionally and personally — and I’m grateful for how those experiences influence the food I make and the way I lead a team. Charlotte is the newest chapter, and one I’m genuinely excited about.

Q: Has anything surprised you about being in the South and Southerners in general?

SK: Southern hospitality is absolutely real, and we felt it from the moment we arrived in Charlotte.

There’s a genuine warmth here — people actually take the time to slow down, make eye contact, and have real conversations. It’s something I’ve really come to appreciate. That sense of kindness and openness makes the city feel welcoming in a way that’s both comforting and refreshing.

Q: We know that your favorite Uchi restaurant will be right here in Charlotte. But if you had to pick a favorite right now, then where is it and why?

SK: It is hard to choose a favorite because each Uchi location has its own personality, team, and rhythm — and they’re all special in different ways.

But if I had to pick one, I’d say Uchi Houston. That restaurant has such an incredible blend of cultures represented both in the dining room and in the kitchen. It really reflects the diversity and culinary richness of Houston as a whole.

Another reason it stands out is the way our team there collaborates. Across all Uchi locations, we hold menu tastings every other month, which means anyone — line cooks, prep cooks, sushi chefs — can contribute ideas that may end up on our specials menu. Houston has always embodied that spirit of creativity and inclusiveness, and it’s one of the reasons the restaurant feels so inspiring to me.

Q: What is the biggest misconception about sushi in America today? Is there a myth you’d like to debunk or something you’d like to set straight?

SK: There are so many sushi misconceptions in America, it’s hard to know where to start.

One of the biggest is the idea that every piece of sushi needs soy sauce, ginger and wasabi. Those are all bold, salinic flavors that can easily overpower more delicate fish.

At Uchi, every piece of nigiri is already thoughtfully seasoned and garnished to highlight the fish’s natural flavor and enhance its unique character — so it should be enjoyed as it’s served.

Another misconception involves chopsticks. You absolutely don’t have to use them for everything. While we’re happy to provide them, it’s perfectly acceptable — encouraged, even — to eat sushi with your hands. Anything that involves rice was originally meant to be finger food.

Sake is another point of confusion. Premium sake should be enjoyed cold to appreciate its nuance and aromatics. And don’t hesitate to ask your server or sushi chef for recommendations; that’s the best way to discover the highest‑quality fish available that day.

And finally, the idea that “freshest is always best” isn’t quite true. Sushi chefs have dry‑aged fish for centuries. Proper aging concentrates glutamic acid, boosts umami and deepens flavor. Sometimes the most memorable piece of fish isn’t the one that just came off the boat — it’s the one that’s been aged with intention and care.

Q: Before Uchi Charlotte arrives, can you help us daydream and tell us what your ultimate start-to-finish meal at Uchi looks like?

SK: For me, the ultimate Uchi experience is all about making our guests feel genuinely welcomed — like they’re coming home to a place that’s both warm and exciting.

I love starting the evening at Uchibā with a light cocktail and something simple like a shrimp cocktail to ease into the night.

Then I head to Uchi, where our host team always sets the tone with the kind of hospitality we’re proud of.

When I dine, I usually let the server guide the meal. They’re incredibly knowledgeable, and they take the time to understand each guest’s likes, dislikes, allergies and comfort zones.

I like to begin with a round of oysters paired with a crisp Junmai Daiginjo that has refreshing notes of cucumber and melon.

From there, I move into a bright, clean crudo — usually fluke or madai — before transitioning into the richer umami of nigiri like shima aji or kampachi.

Between bites, I love snacking on grilled edamame. Tempura comes next; shrimp tempura with warm tentsuyu and freshly grated daikon is a favorite comfort moment for me.

After that, I typically go for a progression of tuna nigiri — lean, medium, and fatty cuts — to showcase the depth and character of the fish.

A round of makimono follows, then something from the grill like a simply grilled steak, sliced thin.

At this point, I like a palate cleanser — a clean, refreshing sorbet — to reset before heading deeper.

Next, I move into shellfish: amaebi (sweet shrimp), and one of my absolute favorites from home, Santa Barbara uni.

After that, I love enjoying gyutoro — our 72‑hour braised wagyu beef served with tamari and fresh wasabi. It’s rich, comforting and one of those bites that stays with you.

To finish, I always save room for dessert. A meal never feels complete without something sweet — something with chocolate or our nostalgic Milk & Cereal is always perfect. And to close the night, maybe an amaro or a late‑harvest wine as the final sip.

Uchi

Location: 1720 Commonwealth Ave., Charlotte NC 28205

Cuisine: Japanese

Menu

Instagram: @uchirestaurants

Shindy Chen

The Charlotte Observer

Shindy Chen splits her time between Miami and her hometown of Charlotte, after 10 years living in New York City and overseas. Shindy is a serial entrepreneur, multihyphenate and creator, and spends her time writing a weekly newsletter (shindy.substack.com), tasting new foods, thrifting, antiquing, playing music and when in the Queen City, doing home DIY and cycling or walking with her dog, Mr. Bean, on the greenways.