Uchi
You may have heard rumors about this one bubbling around social media for a little while, but today I can confirm, Uchi is indeed coming to Salt Lake City. This one will undoubtedly have several folks hot under the collar, and for good reason. The Austin-based Hai Hospitaliity produce excellent restaurants. Names on their roster include the stable of Uchi names (Uchi, Uchiko, Uchibā) as well as the intriguing Loro, a collaboration between James Beard-winning chef Tyson Cole (pictured top, credit Uchi) and BBQ pitmaster extraordinaire Aaron Franklin.
The planned Uchi expansion into SLC will see a capacious 165-seater, replete with a further two dozen or more covered spots al fresco. The opening is presently penciled for 2027, as part of the Pickle & Hide development in the Granary District. Specifically, Uchi will take up home inside the preserved shell of the former Bissinger & Co. building at 739 South 400 West.
Hai Hospitality’s Todd Reppert explains, “Salt Lake City won over our hearts at Hai after just a few visits. It’s a city on the rise, with a fast-growing population drawn to a high quality of life and a booming economy. The redevelopment of former industrial areas downtown, namely Blasser’s adaptive reuse of the Granary District’s unique building stock, made this an exciting place to open our next Uchi, ahead of what is sure to be a rush of new restaurants in the coming years.”
Fellow Texans Michael Hsu Office of Architecture has been tapped for the design aesthetic, and I can’t imagine this will be anything less than a home run, and one of the city’s hottest tickets, at least if my own experiences of Uchi (and Loro) back in Austin hold here. Again, I’ll say this till I’m bluefin in the face, say what you will about out ot state newcomers – I love to see the time, talent, capital, and attention invested into the city. A rising tide, folks.
Sushi By Scratch
Next up, another Austin-based group, this one from husband-and-wife chefs Phillip Frankland Lee and Margarita Kallas-Lee, who are set to debut their Michelin-winning (for their Montecito, CA location) Sushi by Scratch concept up at Deer Valley. Sushi By Scratch will take up residency at the new(ish) Grand Hyatt Deer Valley and offer an omakase-inspired tasting menu.
A presser for the upcoming opening states, “Similar to all of Sushi by Scratch Restaurant’s designs, Sushi by Scratch Restaurants: Deer Valley will be located in an intimate room on the property that will be transformed into a luxurious, cozy lair, dimly lit with one long counter placed in the center where three sushi masters will provide a unique 17-course omakase tasting menu experience for the 10-seated guests.”
The omakase will be $245 per person and will operate Wednesday through Sunday, with seatings at 5.00 p.m., 7.15 p.m., and 9.30 p.m. The sushi is complemented by Scratch Restaurants Group’s in-house beverage program, which features a selection of Japanese sake and whisky. Three beverage pairings are offered as add-ons, priced from $105 to $125. The first includes three sakes, two micro cocktails, and a beer; option two includes six sake pours; and the third includes six pours of Japanese Whiskey. Beverages are also available à la carte.
Sushi by Bou
Lastly, Sushi by Boū, and one more omakase concept. The first Utah location for the group is set to open soon in Downtown SLC’s Peery Hotel. The press materials for the arrival states, “The brand is known for its intimate, timed omakase format, top-tier ingredients, and craft cocktail program, with locations across major U.S. markets.”
SLC’s Sushi by Boū is expected in March and set to offer “three chef-guided omakase menus (12- and 17-course options, including the premium Bou Reserve) + craft cocktails, premium sake, and Japanese spirits”.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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