sushi fish 101
meet the four families of sushi fish
Sushi fish generally fall into four main families, each with its own personality: shiromi, delicate white fish known for their subtle sweetness and firm texture; hikarimono, the silver‑skinned, oily fish that bring bright acidity and umami; fatty fish, the luxurious, marbled cuts prized for their melt‑in‑your‑mouth richness, and akami, the lean, red‑fleshed fish with clean, bold flavor. Each type has a unique flavor, texture, appearance, and even ideal serving temperature. At Uchi restaurants, we carefully consider these characteristics so that you get the perfect bite, every bite.
vocabulary lessons
toyosu
Toyosu is the largest fish market in Japan. While not all of our fish comes from there, the market’s remarkable variety, quality, and freshness inspire us. We use the name Toyosu to represent the rotating selection of fish featured on our menu.
Our fish is flown in daily. Availability changes frequently, and selection varies by season and location.
nigiri
Seasoned rice formed by hand and typically topped with sliced raw fish. The rice can also be topped with shellfish, vegetables, mushrooms, or meat.
From Japanese word nigiru, meaning ‘to grasp, form with hands.’
gunkan
Seasoned rice wrapped in seaweed and topped with roe, diced fish, or other loose toppings.
From Japanese word meaning ‘battleship,’ since it resembles a high‑sided ship.
sashimi
Sliced raw fish, typically served over ice, with minimal seasoning.
Usuzukuri, ‘thinly sliced,’ is a sashimi presentation often used for white fish.
makimono
Sushi rolls made with rice, seaweed, and various fillings, sliced into pieces.
From Japanese word for ‘roll’ or ‘spin.’
temaki
Hand rolls are cylindrical or cone‑shaped, and not sliced.
This grab‑and‑go roll form is meant to be eaten out of hand.
yakumi
Condiments, seasonings, or garnishes that are paired with fish to complement and enhance their flavors.
The yakumi at our restaurants range from the traditional (wasabi, tamari) to the unexpected (pickled grapes, Thai chiles), but all are carefully created to accent the fish they’re paired with.
sustainability + sourcing
our commitment to sustainability
At Uchi, we’re committed to improving our sustainability, one perfect bite at a time. From whole‑fish utilization to zero‑waste prep practices, we transform what others may discard into bold new flavors, like yakumi from vegetable trims or broths made with fish bones. Learn more about the steps we’re taking towards more sustainable dining with our Director of Culinary Operations, Kaz Edwards.
bluefin breakdown
the king of sushi fish
Atlantic bluefin tuna is the largest species of tuna, reaching lengths of up to nine feet and weighing in at up to 1,300 pounds. Each section of this highly‑prized fish has a different fat content, resulting in a unique color, texture, and flavor. Join sushi chef Kevin Le as he shares a bluefin flight – akami, chutoro, and otoro.
fish features
madai
Madai, Japanese sea bream, is a white‑fleshed fish associated with good luck, happiness, and celebrations in Japan. It’s also Founding Chef Tyson Cole’s favorite fish. Tender in texture with a mild umami flavor, madai makes a great introductory fish – for the beginning of the meal, or the beginning of your sushi journey.
Madai nigiri is one of our most‑ordered pieces. It’s served with shiso leaf, lemon zest, olive oil, and flaky salt to accentuate the light, clean flavor of the fish.
kinmedai
Kinmedai, or goldeneye snapper, is named for its large, golden eyes that it uses to see in the deep waters it calls home. While technically a white‑fleshed fish, its deep water habitat means it has a higher fat content, resulting in a sweet and succulent flavor. This fish is often served with its brilliant pink skin on, a feast for the eyes as well as the mouth.
Our chefs use a traditional process called yubiki–in which boiling water is poured over the fish, followed by an immediate ice bath–to soften the skin and allow the fish to be served skin‑on.
hirame
Hirame, or flounder, is another white‑fleshed fish, with a firm texture and delicate flavor. These flatfish are found in coastal waters around the world. Fun fact – they don’t begin their lives flat! When they hatch, they have rounded bodies and eyes on both sides of their heads, but over time they settle on one side and both eyes migrate to one side.
Usuzukuri is a sashimi presentation in which the fish is thinly sliced and fanned out on a plate, topped with yakumi. Our hirame usuzukuri features candied quinoa, olive oil, and daikon.
find a location
Discover award‑winning Japanese cuisine at the iconic red bungalow a short walk from Zilker Park.
visit uchi austin
A lively atmosphere, bustling bar, elevated sushi, hot and cold tastings, tucked away in North‑Central Austin.
visit uchiko austin
Everything you love about Uchi with an emphasis on the modern cocktail and high‑end Japanese whiskies.
visit uchibā austin
Coming soon.
James Beard Award‑winning Chef Tyson Cole delivers a modern twist on Japanese cuisine in Plaza Midwood.
visit uchi charlotte
A hideaway restaurant and bar above Uchi Charlotte, serving signature cocktails, high‑end Japanese whiskies, and Uchi classics.
visit uchibā charlotte
A hideaway restaurant and bar above Uchi Dallas, serving high‑end Japanese whiskies, crafted cocktails, yakitori grill items and Uchi classics.
visit uchibā dallas
James Beard Award‑winning Chef Tyson Cole delivers a modern twist on Japanese cuisine located beneath one of Denver’s hydroponic farms in the RiNo District.
visit uchi denver
Char and smoke balanced with more delicate flavors come into focus at Uchi’s sister concept in Cherry Creek.
visit uchiko denver
A culinary journey starting in Japan and inspired by the world is on display in the former historic Felix space on Westheimer.
visit uchi houston
Char and smoke balanced with more delicate flavors come into focus at Uchi’s sister concept on Post Oak.
visit uchiko houston
Oheya, “the room” in Japanese, is tucked behind a discreetly marked door, where guests enter an intimate room and are greeted with omatenashi hospitality.
visit oheya houston
Famed Chef Tyson Cole brings his award‑winning sushi and modern Japanese cuisine to the heart of Wynwood.
visit uchi miami
Uchiko takes a fiery turn bringing smoke and char alongside the fresh and clean flavors that define Uchi.
visit uchiko miami beach
Coming Soon
Coming soon.
Uchi Philadelphia blends award‑winning sushi, warmth, and creativity in Rittenhouse
visit uchi philadelphia
Coming Soon
Enjoy award‑winning sushi in Scottsdale, open daily for lunch and dinner service.
visit uchi scottsdale
Now open in West Hollywood. Design by Ora design and architectural studios.
visit uchi west hollywood