Hai Hospitality’s sushi concept, Uchi, is opening its first-ever Caribbean location with a pop-up in Turks and Caicos.
Chef Tyson Cole’s Uchi will take over the Grace Bay Club’s Infiniti Restaurant and Raw Bar twice this year: from June 7-10 and again from Dec. 6-9, with a custom menu curated by Uchi’s culinary team featuring sushi and seasonal omakase.
“Over the past several years, Executive Chef Frank Castleton has led the culinary offerings at Grace Bay Club and this year has set the bar higher than ever at Infiniti Restaurant & Raw Bar for our 30th anniversary year,” said Nikheel Advani, COO and Principal, Grace Bay Resorts. “By joining forces with Chef Tyson Cole – one of the few American sushi masters – we are thrilled and humbled to offer an immersive and unique culinary experience that has never been done before in the Caribbean.”
The menu will include creative dishes like kaluga hybrid caviar, pork cats, pork belly and an A5 wagyu strip, among others.
Infiniti is best know for its dramatic infinity-edge bar extending to the beach.
It recently underwent an upgrade with a new “sexy ambience,” according to the property.
“It’s always exciting to bring a taste of Uchi, as well as our other concepts like LORO to new markets, especially when it’s at a place like Grace Bay Resort on the beautiful Turks and Caicos Islands,” said Cole. “The team is stoked to create an omakase experience like no other and use local Caribbean ingredients with our non-traditional approach to Japanese cuisine. It’s going to be incredible.”
The Caribbean is seeing a wave of new, high-level sushi eateries, from Puerto Rico’s new Bakku to the new Rokuni by Antigua’s Rocks Group.