Fresh, fusion-y Uchi’s unique, upscale twist on traditional sushi made it an instant classic when it arrived on the Old Town Scottsdale dining scene last February. This year, the luxe Japanese joint will serve samples of its fresh, flavorful Atlantic salmon at PHOENIX magazine’s Best of the Valley Party on October 18. We chat with chef de cuisine Blake Luecke about Uchi’s commitment to quality, consistency and flavor ahead of the restaurant’s BOV Party debut.
Purchase tickets to the 2025 Best of the Valley Party here.
What will you be sampling at the upcoming BOV Party?
We’ll be sampling Atlantic salmon made with tom kha, candied maitake (mushrooms) and dill.
What does being a BOV winner mean for Uchi?
For me personally, it means that our community has accepted and embraced us, and to be a part of the culinary scene of Scottsdale, or the Valley as whole, is humbling already.
What is your favorite dish at Uchi?
One of my favorites is the kinoko usuzukuri. It is a blend of all the senses because of its texture and flavor profiles. It is bright, yet savory and is as close as you are going to get to noodles at Uchi.
What makes Uchi such a standout restaurant?
What makes us a standout restaurant is our unique take on non-traditional Japanese cuisine, consistency and hospitality. We love connecting with our guests and everyone at the restaurant is passionate about going above and beyond, making a pleasant dining experience time and time again.
What else would you like people to know about Uchi Scottsdale?
We’ve just launched weekend lunch service (Friday-Sunday,11:30a.m.- 2:30p.m.), which includes a $25 three-course prix fixe menu; $45 omakase; cocktails starting at $5; and specials. It’s the perfect time to come visit us if you haven’t already.
