Uchi Philadelphia

Reviews

• FP

  Forum Patel

  3 days ago
  5.0
  This was our first time hearing about this place and wanted to give it a shot. We don’t eat raw fish regularly, but this was very freshly made with lots of rich flavors. 150$ total for 6 rolls/nigiri/tempura from the “somakase” + 4 vegetarian dishes. Beautiful atmosphere and would come back. Definitely reserve 2+ days ahead of time!! It gets very busy. Waiter was very nice to us. Try to sit at sushi counter if you can!
• LK

  L K

  Jan 3, 2026
  4.0
  First of all, I have to mention our server, Jordan, for her exceptional service. She was very personable and knowledgeable about the menu, and she made us feel really comfortable with our choices. I would go back just for her! As for the food, there were lots of interesting options, but I did feel like many dishes had a bit too much lemon. My favorites were the hot stone wagyu, baked scallops, the rolls, and the Mitsu Mitsu drink. It has a beautiful and chill vibe—definitely worth a visit for a special night!
• KR

  Kween Reen

  Jan 1, 2026
  5.0
  UCHI IS A WHOLE VIBE !!! Exquisite food, phenomenal service, and the atmosphere is sophisticated / cozy. I've been a loyal customer of Uchi since their opening day. My first visit was during their "soft opening" in November 2025 (Uchi was comping up to $125 pp) and I've been bringing my friends and family here ever since!!! If you want to dine where your servers are extremely attentive, friendly, and can tell you in full details about everything on the menu, including the sauces... Uchi is where to go. Their dessert menu is not to be played with baby. My favorite dessert is The Warm Banana Cake (a chef's kiss 😘 to that). Speaking of the chef... Chef Ford is a powerhouse !! I requested to personally speak with him and this food genius actually put a pause on feeding the whole restaurant to hear me praise his cooking. My favorite dish is The Hot Rock, which is a serving of Canadian wagu steak that you cook on two hot rocks. As well, the Hama Chilli and Grilled Oysters ARE A MUST 😋 I give this restaurant a 10 all across the board 💚💚💚💚💚 because each time I dine here it's truly a fun and fascinating experience 💚💚💚💚💚
• AF

  Annette Fierro

  Dec 30, 2025
  4.0
  The food is terrific, the space is lovely, the service is friendly as well as efficient. What could go wrong? Let go a little, dear Texans. A beautiful meal takes time to savor, just savor. The food came out so fast and furious that there was no room at the counter for all the dishes. The staff was clearing the forks as they left our mouths. We felt compelled to wolf down rather than savor the deliciousness of it all. No one needs to eat that quickly and your restaurant would hit five stars rather than four if you just slowed down. Everything in modern food and health tells us to do that: Slow Down. Let us luxuriate rather than rush us out for the next sitting.
• SS

  Sarah Six

  Dec 15, 2025
  3.0
  I want to first start off by saying, the food was great. I frequent the Denver and Miami locations and have never been disappointed in the food at Uchi. This location is new, so I will be giving it another shot but this was not as "melt in your mouth" as the other locations I have been to. Kinoko Nabe tasted like straight up vinegar. What I *really* didn't like: It was a Saturday night, they sat an 8 top of girls right in the middle of an already noisy and echoy restaurant. I have worked in food service and would consider myself very in-tune to how to treat your guests. We went over an hour at one point without seeing our server, sending runners and ~maybe~ management over to us instead. Management, hosts and servers stood at the bussing stations and opposite ends of the restaurant huddled in groups all but pointing at us. This was extremely uncomfortable and when we realized we were missing food we didn't care to make a point, just make sure it wasn't on the final check. It was not our fault you accepted an 8 top on a Saturday night when your entire waitstaff is so green. Yes, we were a loud group of girls but you also sat us in the center of your busy restaurant. We tried our best to make it easy on our server, setting point people to order for the table. Over 10 items were missed - our bill at the end of the night over $1500. Would've exceeded had the other menu items not have been forgotten, and the server went home with a generous tip. (we're decent people, had the service been better we would've added to the auto-grat since we're not the easiest bunch, which we felt we needed to apologize for every time someone came over) At the end of the meal, we didn't make it a horror movie asking for separate checks or 8 different cards, we handed one card for the bill. I didn't enjoy being made to feel like a circus animal because I wanted to have a nice meal for a friends birthday. This group goes out to eat a lot, collectively we've all been to the other Uchi locations 25+ times. This is not our first rodeo. Unsure how the waitstaff was so poor at communicating as they clearly gossiped about us within an ears reach. One person at our table ordered a Somakase and were told they'd get half portions. Only one item came out half portion, and the rest were full and they were charged over double what they were told the meal was going to be. Clearly it wasn't communicated to whoever was helping input our ticket that was what was sold to us and agreed to by the customer. Servers need immense training for an "omakase style" spot, if you accept an 8 top and your restaurant is selling singular pieces of fish, how do you expect the ordering situation to go? I was made to feel like I was annoying our server from the second I sat down and asked for a taste of the sake prior to buying the bottle. I am rarely one to post such a stern google review, but this whole thing has left a sour taste in my mouth. I dine our every other night throughout the city and travel to other locations pretty regularly and never felt like such a bother. I get better service at the Chick Fil A drive thru. There was one woman who came over to us, we didn't know her name but we called her "red sweater" she made up for the entire waitstaff, but, too little too late. Did I mention, management stood with servers starring, seething looking over at our table? I will be back because of the food, not the service.

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