A Splashy Japanese Restaurant With Texas Roots Opens in DC

"Leading the kitchen locally is chef de cuisine Rob Drennan, who worked for Uchi's sister restaurant Uchiko in Austin about 15 years ago. Drennan's culinary career has taken him from Norway to Hong Kong, but more recently, he was senior culinary manager for the group behind Rose's Luxury and Pineapple & Pearls."

"Some staples have stuck around since Drennan's early days with the company, including those crispy fried Brussels sprouts glazed in a fish caramel chili sauce and the hama chili, a yellowtail crudo with ponzu sauce, orange segments, and Thai chilies. The latter has been on the menu since the first Uchi opened in 2003."

"The menu features plenty of other raw dishes, from a scallop-and- passionfruit crudo to a wagyu tartare with fried jalapeno. A full sushi list includes the latest imports from Toyosu seafood market in Japan as well as some dry-aged fish options. The menu also includes a variety of grilled skewers, tempura, and classics like karaage, along with a wide range of vegetarian plates."

"Drennan has also added his own touches to the menu, including chawanmushi, a silky egg custard dressed with Maryland crab, a bit of bacon, seasonal vegetables, and a dusting of dehydrated crab roe. He's also introduced a plancha-grilled pork belly served with fermented black bean puree, lychee, and coconut."

Uchi, founded in Austin over two decades ago, opens a downtown DC location after expanding from West Hollywood to Miami. Chef de cuisine Rob Drennan leads the kitchen, bringing experience from working at Uchiko in Austin and later roles across international culinary settings and restaurant groups. Core menu items remain, including crispy fried Brussels sprouts glazed with fish caramel chili sauce and hama chili, a yellowtail crudo with ponzu, orange segments, and Thai chilies. The menu includes crudos, wagyu tartare, sushi with imports from Toyosu, grilled skewers, tempura, karaage, and vegetarian plates. Drennan adds chawanmushi with Maryland crab and bacon, plus plancha-grilled pork belly with fermented black bean puree, lychee, and coconut. Tastings range from a seven-course signature option to a higher-priced chef’s tasting.

Read at Washingtonian - The website that Washington lives by.