"Denver lucked out when highly acclaimed chef-restaurateur Tyson Cole chose RiNo as the site for his first branch of Uchi outside of Texas. The modern Japanese destination has lived up the hype surrounding it since its 2018 opening, executing not only sashimi and sushi from scrupulously sourced fish but also a wide array of original creations both raw and cooked: amberjack crudo in blueberry-Chartreuse zu with purple daikon, say, or lobster in miso butter with bok choy kimchi. The seafood-averse will be no less wowed by the kinoko nabe (a rice dish with mushrooms) or the ham and eggs, a pork belly roll garnished with yolk custard and beer mustard." - Eater Staff
Ruth Tobias