"James Beard Award winner Tyson Cole chose Denver for his first restaurant outside of Texas because he was attracted to the lifestyle here. But if he's taking advantage of all the city has to offer, he's also contributing to it immensely: Since its opening in Fall 2018, Uchi has raised the local bar for Japanese cooking. The sushi—including ever-changing specials like star butterfish from Toyosu Market or Santa Barbara sea urchin—stuns, as do painterly composed plates such as the signature yellowtail in ponzu with orange segments and Thai chilies. The old adage that you get what you pay for doesn’t always hold up, but it sure rings true here: Meticulously sourced ingredients, inspired flavor combinations, and exquisite presentations ensure that every last morsel is worth every last dime." - Ruth Tobias
