On the first Monday of every month, Uchibā in Dallas transforms its refined izakaya setting into a laboratory for ramen innovation. The recurring series, aptly titled Uncommon Ramen, is a space where chefs experiment with bold flavor combinations and techniques—sometimes drawing from the Uchibā team, and other times inviting outside talent to collaborate on something truly singular. The August edition, held on Monday, August 4, 2025, features a special partnership between Chef Jon Stevens of Stock & Barrel and Uchibā’s own Chef de Cuisine, Rhonda McCullar.
This month’s featured bowl is Black Garlic & Truffle Tonkotsu Ramen, a luxurious and deeply savory dish that reflects both chefs’ styles: Stevens’ elevated American comfort food with French precision, and McCullar’s modern Japanese sensibility. The result is a bowl that leans rich and aromatic, layered with depth and texture. The broth—built from a classic tonkotsu base—is infused with fermented black garlic and a restrained amount of truffle, both earthy and slightly sweet. It’s topped with thick slices of pork belly chashu that melt upon contact, a soy-cured ajitama egg, pickled shiitake mushrooms that bring acidity and umami, crispy fried shallots, and a truffled chili crunch that punctuates each bite with gentle heat and fragrant oil.
A vegetarian version of the dish is offered as well, built on a black garlic and truffle broth that is no less concentrated in flavor. Instead of pork, it features king trumpet mushrooms prepared in the style of chashu—marinated and roasted to mimic the layered umami of the meat counterpart. The toppings remain the same, creating a thoughtful, full-bodied meatless alternative.
The price reflects the labor and quality: $22.50 for the pork tonkotsu and $19.50 for the vegetarian option. Both are available during dinner service only, and during Uncommon Ramen, Uchibā operates with an abbreviated regular menu to let the spotlight remain squarely on the featured bowl.
Uchibā, located on Maple Avenue, opened in Dallas in 2018 as a bar-focused sibling to Chef Tyson Cole’s acclaimed Uchi. Modeled after Japanese izakayas—neighborhood gathering spots that emphasize drink, shared food, and atmosphere—Uchibā quickly carved out its own space in the city’s dining scene. The menu blends yakitori grill items, cocktails, and high-end Japanese whisky with Uchi-style dishes in a setting designed to feel relaxed but carefully tuned. Since 2023, Uchibā has also expanded to Austin, continuing the brand’s evolution while preserving its intimacy.
Chef Jon Stevens, whose Oak Cliff restaurant Stock & Barrel has received Michelin recognition, brings a sharp, ingredient-driven point of view to the collaboration. His background in fine dining, balanced by a deep appreciation for bold American and Southern flavors, makes him a compelling match for Uchibā’s monthly ramen series. Paired with Chef McCullar’s skill in modern Japanese technique and her stewardship of the Uchibā kitchen, the result is a temporary menu item that feels both grounded and exploratory.
For reservations or more information, visit uchirestaurants.com or contact Uchibā Dallas at 214-855-5454. This dish is available for one night only—August 4, 2025—during dinner service.
