Since opening the doors to its Montrose location in 2012, Uchi has garnered a fierce and loyal Houston following for its modern approach to Japanese cuisine under the direction of James Beard Award winning chef and sushi master Tyson Cole. Of its large fanbase, some may have only a singular gripe to speak of: Uchi’s lack of booze. But that is set to change.
Beginning Tuesday, June 17, Uchi’s Houston location will expand its beverage program to include spirits. With the announcement comes a new menu of signature cocktails, and a stocked bar featuring a selection of whisky, rye, bourbon, Scotch whisky, Japanese whisky, rum, gin, vodka, tequila, mezcal, and brandy; plus the addition of apéritifs and digestifs.
This is a welcome change for the restaurant that opened with a beverage program limited to wine, beer, and sake, and has operated as such for more than a decade. While Uchi’s options were always worthy and interesting in their own right, the restaurant’s spirits-free set-up is a far cry from the offerings of the surrounding neighborhood’s ample bars and late night haunts. Now, giving diners the option to partake will only add to the Uchi experience.
“Guests have long been requesting that we expand our offering to include spirits, and while this new menu brings a fresh and exciting perspective to the bar, Uchi fans will also enjoy the same robust selection of wine, sake, and beer, as well as low- and no-ABV cocktails,” says Hai Hospitality Beverage Director, Jason Kosmas.
Some of the libations on Uchi’s menu may seem familiar. Signature cocktails like the lychee martini ($16) and the smoky and floral tequila-fueled Subarashi ($17) are on offer at its sister concept, Uchiko, and will be crafted at Uchi with the same formula. Others stray a tad, as in the espresso martini ($17), which is crafted with Japanese vodka at Uchiko, but made with Tito’s vodka, Punt e Mes, and espresso at Uchi.
Among the signature cocktails are two new creations: the fruity Kabocha Switchel ($16), made with Iichiko Saiten shochu, kabocha shrub, and passionfruit; and the tongue-tingling Tsurai Suika ($17), which combines Fords Gin, watermelon, mint, and Thai chili.
Uchi’s daily happy hour, offered from 4 to 6 p.m., is one of the best ways to taste your way through some of the cocktails. During this time, five from the new bar menu, including the lychee martini, Subarashi, Hachi no Hiza, the Uchi G&T, and the espresso martini are discounted to $10 each.
Uchi, 904 Westheimer Rd, Houston, uchi.uchirestaurants.com
