Uchiko

It’s a well-known fact that spinoffs usually suck (see: How I Met Your Father). But once in a while you end up with a Frasier, a Better Call Saul, and in the case of restaurants, an Uchiko. 

While Uchiko may have started as an offshoot of its older sibling, Uchi, it’s developed into much more than just a backup plan when you can’t find a reservation (besides, a seat here is pretty much just as hard to get). At Uchiko, you can expect the same great sushi you’d expect to find at Uchi, plus a very large menu of exciting Japanese-inspired fusion plates, in a larger, livelier dining room.

photo credit: Mackenzie Smith Kelley

So let’s get to the question you’re probably here to ask: What’s the difference between Uchi and Uchiko? The short answer is, not much. The long answer is, well, a bit longer. 

Food-wise, both Uchi and Uchiko offer a large menu of sushi with fish flown in from Japan, plus a handful of favorites like the wagyu beef hot rock and fish caramel brussels sprouts. But there are a few Uchiko exclusives as well, like a grilled oyster topped with caramelized onions, beef jus, and gruyere that also answers the question of what an oyster would look like if it ever crossed paths with a bowl of French onion soup. The menu here is large, with close to 100 items. And it changes constantly—good if you bore easily, but painful if you find a new favorite dish. It’s a lot to navigate. But just like at Uchi, you can ask for the omakase and let your server do the dirty work. Where Uchi and Uchiko differ most is the vibe and space. 

photo credit: Mackenzie Smith Kelley

While Uchi is located in an old renovated house, Uchiko is located in a strip mall (but a very nice one). It’s a little less intimate, but not to the point where it feels too casual for a celebration. 

The dining room is large, and packed tight with tables, which can feel a bit crowded at times. For a bit more privacy, try grabbing a booth, or risk overhearing a neighboring table discussing spoilers to whatever Marvel movie just came out this week. And if you’re really into sushi, you can grab a seat at the sushi bar and nerd out with the chefs about the differences between Santa Barbara and Hokkaido uni. 

We wish all spinoffs could be like this—fun and original, but with enough tribute to feel like you’re getting more of something you already loved, because Uchiko is exactly the continuation we wanted. 

Food Rundown

photo credit: Mackenzie Smith Kelley

Brussels Sprouts

These come tossed in a fish sauce caramel that we’d drink from a mug, if it were socially acceptable. They’re crispy, sweet, spicy, and just the right amount of funky.

photo credit: Mackenzie Smith Kelley

P38

At first glance, this looks like a combination you might have tried before—yellowtail, avocado, yuzu kosho. Then the cilantro and grilled negi hit, and you realize that unconventional combinations of simple ingredients is where Uchiko shines.

photo credit: Mackenzie Smith Kelley

Ham & Eggs

Another exciting roll that’s become a signature dish at Uchiko. Katsu fried pork belly and egg yolk custard make this a really savory play on a sushi roll. We wouldn’t mind starting off our mornings with this.

photo credit: Mackenzie Smith Kelley

Nigiri

Uchiko is, first and foremost, a sushi restaurant. The selection changes daily—we recommend asking your server what they recommend on any given day. And just about every piece comes dressed with a unique garnish that really brings out the best in each bite.

photo credit: Mackenzie Smith Kelley

Milk & Cereal

Fried milk has been on the dessert menu at Uchiko in some form or another since they first opened. This iteration is built around a very light chocolate mousse, with Cap’n Crunch cereal, toasted milk ice cream, and a few balls of fried milk. Whatever form you see it in, this is the perfect way to close out your meal.