Uchi and Uchiba announce Valentine’s Day Omakases and the continuation of their Uncommon Ramen Series

Uchi , the award winning contemporary Japanese restaurant, and its sister restaurant , Uchibā  

Friday, February 12 – Sunday, February 14, 2021 

5:00pm – 11:00pm 

In-restaurant reservations can be made at (214) 855-5454. A credit card will be 

required to reserve. All tables will be available for advance reservations only. 

Curbside pick-up orders for Uchi can be placed up to three days in advance of pickup through Aloha. 

Uchi Dallas Valentine’s Day Dine In Menu 

$195 for two 

amuse 

grapefruit, shiso 

otoro tartare 

caviar, uni 

toyosu selection 

scallop crudo 

creme fraiche, fennel  

turbot 

treviso, oro blanco 

intermezzo 

cherry, yuzu, ginger 

lamb loin 

sweet potato, mushroom, mint 

masu pom 

gooseberry, pomegranate zu 

toyosu selection 

oxtail 

pho broth, congee fritter 

okashi 

dark chocolate, huckleberry 

optional beverage pairings (per person) 

This will be available on Friday 2.12 through Sunday 2.14 

Uchiba Valentine’s Day Menu 

$175 for two 

amuse 

grapefruit, shiso 

oyster 

caviar, champagne vinegar 

masu crudo 

mole, chocolate tuille 

toyosu selection 

chawanmushi 

king crab, potato furikake, chili oil 

pork belly  

apple, celery, cara cara     

madai collar 

garlic caramel, bonito salt, carrot 

sashimi selection 

otoro, kanpachi  

a5 skewer 

turnip, king trumpet mushroom  

okashi 

coconut, white chocolate, hibiscus 

This will be available on Friday 2.12 through Sunday 2.14 

Uchi and Uchiba and will also have its regular February Signature and Premium To-Gomakases available to order curbside with the option of a caviar box premium add on. 

Uchi and Uchiko Curbside Caviar Package ($120)  

  • Smoked trout roe and Kaluga hybrid caviar  
  • 2 caviar spoons  
  • chip/vessel  
  • 2 will be sauce, 2 will be yakumi 

February Uncommon Ramen ($16) 

In collaboration with Aaron Franklin 

Available Mondays at Uchiba Through February 

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Filed under Crave, Steven Doyle

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