The restaurant will open in fall 2027 at 5185 Marathon Ave., a new building in the southwest Fort Worth shopping center, according to the filing with the Texas Department of Licensing and Regulation<\/a>.<\/p>\n Uchib\u0101<\/a> has not announced the location. The company expanded this year from Dallas and Austin to Charlotte, North Carolina<\/a>, and is also building in Miami.<\/p>\n But according to the registration, the new restaurant will occupy 3,577 square feet plus another 2,415 square feet on a covered patio.<\/p>\n The location is at Marathon Avenue and Gage Avenue, across Gage Avenue from the Mesero restaurant.<\/p>\n It is in the same block as the new location of Piattello Italian Kitchen<\/a>, which will move to Clearfork from Bryant Irvin Road in the Waterside shops.<\/p>\n An Uchib\u0101 is open in Dallas at 2817 Maple Ave., above Cole\u2019s upscale Uchi restaurant.<\/p>\n Texas Monthly<\/a> magazine described Uchib\u0101 as a \u201ccrowd-pleaser\u201d and a casual cocktail lounge. The name uchib\u0101 means an \u201cUchi Bar,\u201d known for small plates, a busy happy hour and simple items such as edamame hummus or the karaage (chicken thigh) along with a vast sushi and sashimi menu and Japanese whiskeys.<\/p>\n Tyson Cole\u2019s sushi empire began 23 years ago at the first Uchi on South Lamar Boulevard in Austin.<\/p>\n In college, he washed dishes at the Kyoto restaurant in Austin, according to published profiles<\/a>. After a trip through New York City, he returned to open Uchi and add Uchiko, a \u201cJapanese farmhouse\u201d restaurant; Loro, a fusion barbecue restaurant developed with Franklin Barbecue chef Aaron Franklin; and Uchib\u0101.<\/p>\n In 2011, he won the industry\u2019s top recognition, a James Beard Award<\/a>, as best chef in the Southwest. He had been a frequent semifinalist and was also a semifinalist for the award as the nation\u2019s top chef.<\/p>\n Uchi has been listed by Bon Appetit magazine as one of the nation\u2019s 20 \u201cmost important\u201d restaurants and by the Robb Report as one of the 100 greatest American restaurants to open in the 21st century.<\/p>\n A Cole restaurant strengthens Fort Worth dining scene and national reputation, chef Blaine Staniford of Grace said.<\/p>\n In 2018, Staniford was a guest chef for a special ramen night at the Uchib\u0101 in Dallas.<\/p>\n \u201cThis is very exciting,\u201d he said, calling Cole \u201cvery talented and creative.\u201d<\/p>\n Owner Dain Adam Jones of Grace, a downtown steakhouse, said he is \u201cthrilled\u201d that Cole would open a Fort Worth concept.<\/p>\n \u201cLove the continued growth of the Fort Worth culinary scene,\u201d Jones said.<\/p>\n Bud Kennedy\u2019s Eats Beat<\/a><\/p>\n Fort Worth Star-Telegram<\/p>\n Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the \u201cEats Beat\u201d dining column in print since 1985 and online since 1992 \u2014 that\u2019s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat.![\"Uchib\u0101](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/09\/IMG_0019.jpg\" "\\"IMG_0019.jpg\\"")
Uchib\u0101 features James Beard Award chef Tyson Cole\u2019s sushi. Shindy Chen Charlotte Observer archives <\/p>\n![\"James](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/09\/IMG_0017.jpg\" "\\"IMG_0017.jpg\\"")
James Beard Award and sushi master Tyson Cole will open Uchib\u0101. Photo courtesy of Uchib\u0101 <\/p>\n![\"Uchib\u0101](\"https:\/\/www.newsbeep.com\/us-tx\/wp-content\/uploads\/2026\/09\/IMG_0018.jpg\" "\\"IMG_0018.jpg\\"")
Uchib\u0101 is the work of James Beard Award sushi master Tyson Cole. Photo courtesy of Uchib\u0101
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