Tag Archives: Uchiba

Whiskey & Wagyu Dinner Event at Uchibā


Uchibā is hosting a one-night-only special Whisky & Wagyu event featuring cocktails and a six-course dinner paired with spirits selected by spirits expert Rashidi Barrett of Beam Suntory Cocktails, who will educate attendees on the history and flavors of Japanese Whisky. The event will be hosted April 7 from 6 to 9pm and costs $175, plus tax and tip, per guest. Continue reading

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Blaine Staniford Visits Uchiba for Uncommon Ramen Night

40110870_10218276539653505_6271661629604102144_n.jpgby Alex Gonzalez

This past Monday evening, Chef Blaine Staniford paid a visit to Uchiba in Uptown Dallas for their monthly Uncommon Ramen dinner. Staniford, having previously been named Fort Worth’s Top Chef of 2012, specializes in creating innovative and inspiring dishes through seasonal menu changes to demonstrate his craft with the freshest ingredients. Continue reading

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Blaine Staniford Hosting Next Uncommon Ramen at Uchiba August 27th

blaine-stanifordby Steven Doyle

Possibly more famous for his Sprint ads than his amazing cheffing ability, Blaine Staniford will host the next incarnation of the Uncommon Ramen Series at UchibaAugust 27th.

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Uchiba Continues Uncommon Ramen Series, Benefits Local Charity

noodle seafood ramen ajisen

Chef Alex Astrani of Uchibā, Tyson Cole’s new bar concept featuring specialty cocktails and sharable plates inspired by classic Asian flavors, will collaborate with Chef Callie Speer of Austin’s Holy Roller to create a ramen dish for the first installment of the 2018 Uncommon Ramen series. Continue reading

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Uchiba To Replace Top Knot


Hai Hospitality, the award-winning restaurant group based in Austin, Texas, announced today plans to evolve the space above Uchi currently known as Top Knot. On January 14th Top Knot will close after brunch service and reopen as Tyson Cole’s Uchiba on January 31st. Uchiba combines “Uchi,” which means house in Japanese, and “Ba,” the word for bar. The name sets the tone for the extension of the Uchi space downstairs to the bar and food destination upstairs.

“We’ve noticed how our guests love to meet at the bar at Uchi, have drinks and share a few small dishes,” offers Owner and Executive Chef Tyson Cole.  “My recent travels to Japan inspired me to explore some new possibilities with a bar concept that incorporates elements of Uchi yet expands that into cocktail experience,” continues Cole. Continue reading

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