The Experience | December 19 - 23
Be immersed in the exquisite mastery of Japanese cuisine with Uchi this holiday season. Helmed by James Beard Award-winning Chef Tyson Cole, dining at Uchi presents a delicate balance of elevated Japanese food and impeccable service. Offering non-traditional Japanese cuisine with signature tastings, sushi, and a seasonal omakase, Uchi has multiple locations and iterations across Texas and beyond. This far-reaching culinary empire will land on the shores of Riviera Nayarit for an unprecedented nightly culinary experience at our signature venue Casamilpa for the holidays. Awaken your senses as Uchi’s guest chefs create spectacular menus to enthrall.
- December 19 - 23, 2024
- Reservations available starting at 6 pm nightly for both tasting and regular menus.
- Inquire with our itinerary designers sdc.itinerarydesigner@aubergeresorts.com to learn more or make a reservation.
- View Menu
- View Tasting Menu
Dinner by Uchi at Casamilpa
Meet us at oceanfront Casamilpa each night for a special culinary offering from Uchi. Beginning at 6 o’clock, gather on our signature restaurant’s terrace for a sleek selection of menus prepared by four of Uchi’s esteemed chefs. Honoring traditional Japanese techniques that call on each chef’s talent and skill, explore “cool tastings” such as King Cudo with ginger and myoga, “hot tastings” including a mouthwatering ribeye, plus nigiri, sashimi, and nightly specials that will mesmerize your palette. Uchi’s chefs will rely on the daily bounty of the Bahia de Banderas for the freshest ingredients to bring an unparalleled epicurean moment with stunning views on Mexico’s western coast.
Dinner by Uchi at Casamilpa
Meet us at oceanfront Casamilpa each night for a special culinary offering from Uchi. Beginning at 6 o’clock, gather on our signature restaurant’s terrace for a sleek selection of menus prepared by four of Uchi’s esteemed chefs. Honoring traditional Japanese techniques that call on each chef’s talent and skill, explore “cool tastings” such as King Cudo with ginger and myoga, “hot tastings” including a mouthwatering ribeye, plus nigiri, sashimi, and nightly specials that will mesmerize your palette. Uchi’s chefs will rely on the daily bounty of the Bahia de Banderas for the freshest ingredients to bring an unparalleled epicurean moment with stunning views on Mexico’s western coast.
About Uchi
Uchi, "house" in Japanese, was founded by James Beard Award‑winning Chef Tyson Cole in 2003 Chef Tyson is a passionate student of the Japanese tradition. Having trained for more than ten years in Tokyo, New York, and Austin under two different sushi masters, he and the entire Uchi culinary team continues his path of study and experimentation each day at the restaurants in the Uchi family. The award-winning Uchi was born in a refurbished old home in South Austin, and is now located across five cities. Lauded by Food & Wine, Bon Appetit, GQ, and more, Uchi’s concept has expanded into additional iterations such as bar and cocktail experience Uchibā and smoke and char-forward Uchiko.
Uchi, "house" in Japanese, was founded by James Beard Award‑winning Chef Tyson Cole in 2003 Chef Tyson is a passionate student of the Japanese tradition. Having trained for more than ten years in Tokyo, New York, and Austin under two different sushi...
About Uchi's Lead Chefs
Steffen Perico
Chef de Cuisine, Uchiko Plano
- A Dallas native of Colombian descent, Steffen Perico gained an array of global influences and techniques from his mother, saving recipes, watching videos and sourcing ingredients from a variety of culinary styles. With a robust background across many kitchens including the Omni Hotel in Dallas and Swift’s Attic and Odd Duck in Austin, Steffen rose through Uchi’s ranks to become Chef de Cuisine at Uchiko at Legacy West in Plano, Texas.
Jack Yoss
VP of Culinary Operation
- Vice President of Culinary for the award-winning restaurant group Hai Hospitality, home to James Beard Award winning Uchi (Austin, Houston Dallas, Denver, Miami, West Hollywood and Scottsdale) Uchiko (Austin, Houston, Plano), Uchiba (Dallas, Austin) and Loro (Dallas, Houston and Austin), Jack’s culinary talents have taken him across the globe from a young career launch in Las Vegas to Los Angeles, Portland, London, Bali and various cities in between while working alongside the world’s most renowned chefs.
Lance Gillum
Hai Hospitality Regional Chef
- Native Texan Chef de Cuisine Lance Gillium’s passion for food began early, in Lubbock, Texas where he worked at a burger joint for over eight years during high school and then while at Texas Tech University. Feeling at home in the dynamic energy of a kitchen, Gillum moved to Austin to attend the Texas Culinary Academy. While he was there, Chef Tyson Cole and Chef Kaz Edwards of Hai Hospitality led a demonstration for the class, leading to an opportunity to stage at the original Uchi for four months before joining the team full time in 2011.
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