Uchi Denver

Uchi Denver

• Address: 2500 Lawrence Street, Denver, CO 80205 (RiNo)
• Phone: 303-444-1922
• Hours: Daily 4–10 pm. Happy hour daily 4–6 pm. Online ordering 4–9:10 pm.
• Takeout/Delivery: Online ordering for pickup, plus delivery through DoorDash
• Price: $$ on DoorDash. Rolls run about $17.50–$18, Hama Chili is $24.75, and the bluefin sashimi tops out around $63.
• Chef/Founder: James Beard Award winner Tyson Cole (Hai Hospitality)

Sushi Night, Delivered

Friday night in Denver, nobody wanted to cook, and we wanted something special. So we ordered takeout from Uchi in RiNo. I'll be honest: it was a busy Friday, and the delivery took a little while. Was it worth the wait? Absolutely. It tasted just as amazing as it looks.

Our order showed up in a white Uchi gift box with a red band, and opening it felt like Christmas morning for sushi lovers. Inside were gold compartment boxes packed so neatly that nothing had shifted on the drive. As takeout goes, the Kaiso box is about as impressive as it gets.

One compartment held glistening sashimi topped with gold flakes and microgreens, with little cups of ponzu and tamari on the side. Another had six pieces of salmon maki. The third was a sampler: seared salmon with black sesame on shiso, white fish nigiri with bright citrus zest, avocado nigiri wrapped in nori, and tuna with a dab of wasabi on shiso. Every bite was clean, fresh and carefully dressed.

We also got a glazed, rich piece (it looked like pork belly) topped with a crisp carrot and daikon slaw and avocado, with sauce on the side. Then came two rolls: a crunchy tuna and avocado roll covered in tempura flakes with an aioli cup, and a yellowtail roll with greens and a chili sauce. Both disappeared fast.

A Little Background

Chef Tyson Cole opened the first Uchi in 2003 in a small house in South Austin. In 2011 he won the James Beard Award for Best Chef: Southwest, making him one of very few sushi chefs to earn that honor. Uchi now has locations in five cities. In Denver, Chef de Cuisine Geoff Daniel and Head Sushi Chef Thaddeus Luxton run the kitchen. The RiNo dining room, built by Tres Birds Workshop from reclaimed and native lumber, is worth seeing in person.

Menu Highlights

• Hama Chili: Uchi's signature dish for more than 20 years. Yellowtail with ponzu, Thai chili and orange.
• Zero Sen: Yellowtail, avocado, shallot and cilantro. It's the most-liked item for online orders.
• Spicy Crunchy Tuna: Cucumber, avocado and chili.
• Karaage: Chicken thigh with sweet chili and pickle.
• Walu Walu: Oak-grilled escolar with yuzupon and candied citrus.
• Fried Milk: Vanilla custard with salted fudge. You can also get it as an ice cream pint to go.
• Sushi boxes: The Ichi box comes with 12 nigiri, two rolls and Hama Chili. The Ni box adds chirashi and chef's-selection sashimi. The San box adds caviar sets.

Don't Sleep on Happy Hour

Uchi's happy hour runs every day from 4 to 6 pm, and it's one of the best ways to get to know the menu. It's a great excuse to grab a seat in that beautiful RiNo dining room, try a few signature bites and cocktails, and see what the fuss is about. Get there early, because it's popular.

Tips

• Order early on weekends. Friday nights are busy, so expect a wait. Online ordering stops at 9:10 pm.
• Go for the box if you're celebrating. The presentation makes a night in feel like an occasion.
• Try happy hour (4–6 pm daily) if you're dining in.
• Reservations are accepted and walk-ins are welcome.

The verdict: Uchi pulled off something rare: takeout sushi that feels like fine dining. It's worth the wait, even on a busy Friday.