Hai-er Ups
Our area director
Jenn Morton
The year Uchi Proper opened
2003
Means "come on in!" or "welcome!"
Irisshai
List these fish from lightest to strongest in flavor: Aji, Kamasu, Kinmedai
Kinmedai > Aji > Kamasu
The finest dice cut
Brunoise
Bridgid's first job with Hai (position and restaurant)
SA at Saint Philip's
The "ba" in Uchiba (translation)
Bar
Means "excuse me" or "sorry"
Sumimasen
Considered the celebratory fish of Japan
Madai
French for "under vacuum"
Sous vide
Our director of culinary operations, previously our concept chef
Kaz Edwards
The confirmed cities for our next three UCHI openings
Los Angeles, Scottsdale, New York
Means "to finish" (spell the word correctly)
Owatta
The reason they are called dayboat scallops
They are typically caught on “day boats”, caught and landed the same day
A traditional Japanese cooking vessel, often made of clay
Nabe
I was once stabbed while working the line, went to the hospital, got stitches, and came back to finish my shift. Who am I?
Chef Shannon!
This Uchi location is underneath one of the country's largest vertical rooftop gardens
Uchi Denver
We add this suffix to the end of someone's name to signify the utmost respect
Sama
The American name for aka yagara
Cornet fish (or flute mouth)
A kitchen tool used to finely grate ingredients--the outcome and the instrument have the same name
Oroshi
OG Proper sushi chef who now owns/operates Uroko
Masazumi Saio
The number of restaurants (Uchi/ko/ba only) currently open
8
Means "change for the better or continuous improvement"
Kaizen
Name 3 hikarimono fish
Any three of the following: aji, masaba, saba, tobiuo, kohada, sawara, kibinago, sanma, iwashi
The six ingredients of togarashi
Korean chili powder, sansho pepper, goma, orange peel, ginger, nori