May 30th, 2025 – Miami’s Brickell neighborhood is slated to welcome a new culinary addition in spring 2026: Uchibā, Hai Hospitality’s acclaimed Japanese bar and restaurant concept. Known for its intimate design, expansive beverage program, and dynamic izakaya-style dishes, Uchibā will mark the hospitality group’s third Miami outpost—following the success of Uchi in Wynwood and Uchiko, which opened earlier this year in Miami Beach.
Founded by James Beard Award-winning Chef Tyson Cole, Hai Hospitality has cultivated a distinct portfolio that redefines contemporary Japanese cuisine. With the forthcoming launch of Uchibā in the heart of Mary Brickell Village (900 S. Miami Ave., Space 185), the brand is expanding its Miami presence with a space tailored for spirited dining and social connection.
Uchibā—translated as “Uchi Bar”—pays homage to the laid-back drinking establishments of Japan. But don’t expect a standard pub experience. The Brickell location will introduce a 3,500-square-foot space designed to feel immersive yet unpretentious. The venue features a 56-seat dining room, a 40-seat covered patio, a 16-seat cocktail bar, an eight-seat sushi bar, and a cozy lounge. FormGroup, in collaboration with Hai Hospitality’s in-house Hai Design Studio led by Senior Interior Designer Kelly Walsh, has envisioned a warm, moody aesthetic with subtle references to Japanese alley bars and vintage Miami.
With layered lighting, rich velvets, wood textures, and collected art, the interiors feel intimate and effortlessly lived-in. The space invites guests to linger over small plates and whisky flights, surrounded by soft botanicals and a central bar that anchors the experience with a golden glow.
True to its izakaya inspiration, Uchibā will spotlight an extensive beverage menu featuring Japanese whisky, sake, beer, and signature cocktails. Guests can expect playful, expertly balanced options like the Island Heat ($19), made with Del Maguey Vida mezcal, pineapple, habanero, orgeat, and yuzu honey—or the Subarashi ($17), a blend of Mi Campo reposado, Montelobos Joven, and hibiscus-lime agave.
To complement the drinks, the culinary menu leans into variety and seasonality. Offerings include hot and cold tastings, makimono rolls, nigiri, sashimi, yakitori, buns, bao, dumplings, and Toyosu market specials. A dedicated vegetarian menu ensures all guests can find something thoughtful and flavorful. A daily happy hour adds to the casual-luxury appeal.
“We’ve been so enthusiastically welcomed into Miami’s culinary scene with Uchi and Uchiko, that the timing seemed right to bring our izakaya-inspired concept, Uchibā, to the Brickell community.”Todd Reppert, Chief Development Officer of Hai Hospitality
“The central neighborhood was a natural choice for this concept with its diverse restaurant scene. We cannot wait to bring something new, yet familiar, to the area where guests can gather and unwind with our bar-forward menu.”
Uchibā’s arrival builds upon Hai Hospitality’s growing Miami legacy. Uchi, which opened in 2021 in Wynwood, quickly became a local favorite for its refined omakase and signature dishes. Uchiko brought a more elevated, experimental edge to Miami Beach earlier this year. Now, Uchibā promises a more casual, convivial take on Japanese dining—still high in quality but grounded in the pleasures of the everyday.
Uchibā originally launched in Dallas in 2018 and expanded to Austin in 2023. Its Miami location represents not only a geographic expansion, but a deepening of Hai Hospitality’s dialogue with South Florida’s discerning dining audience.