The smokier sibling to Hai Hospitality's Uchi, Uchiko opened in March 2025 inside the new Eighteen Sunset development in Miami Beach's Sunset Harbour, the first East Coast outpost of a concept already established in Texas. The food carries the name of James Beard Award-winning chef Tyson Cole, who won the award in 2011 for the original Austin Uchi; chef de cuisine Jacob Yoder, formerly executive sous chef at Uchiko Austin, runs the day-to-day. The 5,380-square-foot room, designed by Islyn Studio, sets exposed concrete and sea-green marble against a glowing glass-block bar. Where Uchi leans raw, here the yakitori grill leads: hearth-roasted lobster with umeboshi butter, four-times-seared wagyu, oak-grilled Suzuki Taki sea bass. Come for a ten-course omakase that trusts the hearth.