“Non-traditional” Japanese eatery Uchiko opened last year in Legacy West, adding another restaurant to James Beard Award-winning chef Tyson Cole’s Hai Hospitality lineup.
The wood-grilled twist to Dallas’ Uchi is headed by chef de cuisine Steffen Perico, a long-time Hai veteran. We sat down with Perico to talk about everything from his start in the industry to opening Uchiko.
What made you want to become a chef?
It all started at home with my mom. She cooked dinner for our family every night, and from a young age, she’d ask me to help. That was my first real introduction to the kitchen, and it became a place that felt natural to me. As I got older, I realized that cooking was my way of caring for people — it became how I showed love and nurtured those close to me. Eventually, becoming a chef felt like the most natural calling. It’s how I feel I can make the biggest impact — through food, through connection and through serving my community.
What brought you to Hai Hospitality?
Honestly, it felt like fate. I had taken about a year-long hiatus from the food industry, and when I came back to the U.S., my goal was just to make some money and eventually move to Spain. The first job I applied to happened to be at Top Knot, a former Hai Hospitality concept. From the moment I tasted the food, I was mesmerized — the flavors, the style, the creativity. But even more than that, I quickly bonded with my colleagues and chefs. That connection made it feel like more than just a job. Over time, I’ve come to truly admire and appreciate so many chefs within Hai, and I hope to carry that forward and make a meaningful impact of my own within this community.
WHAT WAS IT LIKE TO OPEN UCHIKO PLANO AS CHEF DE CUISINE?
Openings are always dynamic, but honestly, this was one of the smoothest I’ve ever been a part of. Of course, there were plenty of logistics to figure out, but I was incredibly lucky to be surrounded by an outstanding team of managers and chefs. No matter how hard things got, everyone rose to the occasion. It really felt like we were all in it together. I’m also so grateful for the many departments across Hai Hospitality that played a part. There’s a whole network of people working behind the scenes to make sure everything runs smoothly and that we’re fully prepared for opening day. That support made all the difference and allowed us to focus on building something truly special.
For those familiar with Uchi but not Uchiko, what makes the two different?
Uchi and Uchiko come from the same philosophy, but they each have their own personality. Uchi leans more toward delicate, refined flavors rooted in traditional Japanese technique. Uchiko, on the other hand, is bolder and more rustic. One of the biggest differences is our wood fire hearth; it’s the heart of our kitchen and a huge part of what defines our menu. We grill proteins like sea bass, scallop, ribeye, New York strip and lobster to order, creating rich, layered flavors. While we still carry some Uchi classics, many of our dishes are unique to Uchiko and showcase robust, smoky elements — like charred or burned vegetables and fruits that we transform into sauces and accompaniments. It’s all about honoring the ingredients while letting fire and technique add a whole new depth.
What can guests find at Uchiko Plano that is different from other Uchiko locations?
We’re really excited to discover what makes us unique here in North Dallas and to understand what our community is most interested in experiencing. While we carry the heart of the Uchiko concept, we’re also creating something distinctly our own. One standout on our menu is a whole fish presentation that’s exclusive to Plano — it’s dramatic, interactive and really emphasizes the freshness of the product. We also feature a bone-in short rib that’s designed as a shareable plate for up to four guests, which speaks to the way people here love to dine — family-style, celebratory and generous. It’s a constant conversation between our team and our guests, and that exchange is shaping something truly special.
What has your experience been like at Uchiko?
One of the most meaningful parts of my experience at Uchiko Plano has been our seasonal collaborative dinners with other local businesses. Since the beginning of the year, we’ve partnered with organizations across the community to create special dining experiences that celebrate shared values. Our most recent collaboration was with Bonton Farms, and it really brought me back to the root of why we do what we do — working with food that is locally sourced and exceptionally produced. Getting to connect directly with the farmers, learning about their harvest, and then building a menu that honors their work was incredibly fulfilling. It reminded me that great food starts with great relationships — with the land, with the people who grow it and with the community we serve.
Can you share some menu highlights or any sneak peeks of things to come?
Right now, guests are loving our bone-in short rib and whole fish — both of which are large-format, shareable dishes that really show off what our wood fire hearth can do. Beyond that, we’re excited about evolving our specials menu with more seasonal ingredients and exploring our own interpretations of classic pairings and dishes.
Coming soon, we’ll be featuring a snow crab maki, a rib cap with bordelaise and black garlic and a refreshing salmon crudo cured with mango and served with purple cabbage. These dishes are about pushing flavor while staying grounded in technique and balance. We want to keep surprising our guests while still delivering the warmth and thoughtfulness that’s at the core of everything we do.
Is there anything you want to tell Plano Magazine readers about Uchiko?
I think what’s most important to share is how committed we are to our neighborhood and the community around us. At Uchiko Plano, we’re not just here to serve great food — we’re here to grow, to connect and to create something lasting. We constantly push ourselves to become better chefs and better teammates, and we aim to create an atmosphere that’s not only thoughtful and elevated but also genuine and fun. At the end of the day, we want our guests to feel like they’re part of something special when they walk through our doors.
Uchiko Plano, 7801 Windrose Ave., 214.855.5454
