Hai Hospitality, the award-winning Austin, Texas-based hospitality group behind nationally acclaimed concepts Uchi, Uchiko and Uchibā, announced today its plans to open a new Uchibā location in Miami’s Brickell neighborhood in spring 2026. The casual, izakaya-inspired concept serving modern Japanese cuisine by James Beard Award-winning Chef Tyson Cole expands Hai Hospitality’s growing presence in the region, joining Uchiko (which launched in Miami Beach earlier this year) and Uchi (a Wynwood staple since 2021).
“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,” said Hai Hospitality Chief Development Officer Todd Reppert. “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.”
Set to open in Mary Brickell Village (900 S. Miami Ave., Space 185), the 3,500-square-foot restaurant will include a 56-seat dining room, a 40-seat covered patio, a 16-seat cocktail bar, an eight-seat sushi bar and an eight-seat lounge designed by Uchibā’s architect of record, FormGroup, which worked on Hai Hospitality’s other Miami outposts, alongside Senior Interior Designer Kelly Walsh of Hai Hospitality’s in-house Hai Design Studio.
Inspired by the spirit of a fiery female trailblazer (much like Mary Brickell, the neighborhood’s namesake), the design combines moody lighting and textured materials such as warm woods and rich velvets to create a relaxed, soulful escape where vintage Miami meets Japanese alley bars. The layout favors intimacy with cozy booths, lounge-like seating nooks, and a glowing central bar to encourage guests to enjoy craft cocktails and good conversation. Collected art, botanicals and imperfect ceramics lend a lived-in, welcoming feel.
Uchibā, meaning “Uchi Bar” in Japanese, is inspired by the izakayas found throughout Japan. The concept embodies a casual, bar-forward approach placing its beverage program at center stage with a considerable collection of Japanese whisky, sake, wine, beer and craft cocktails. For example, the tropical and spicy Island Heat ($19) blends Del Maguey Vida mezcal with pineapple, habanero, orgeat and yuzu honey, while the classic Subarashi ($17) features Mi Campo reposado, Montelobos Joven and hibiscus-lime agave. To pair, guests will find a menu of seasonal daily specials, buns + bao, dumplings, yakitori grill selections, nigiri and sashimi, makimono, hot and cold tastings, toyosu market selections, desserts and more, including a dedicated vegetarian menu. Happy hour is available daily.
For additional information, visit uchiba.uchirestaurants.com.
