In an exciting culinary event set for June 3rd, Uchibā in Dallas will host a special collaboration with José restaurant for its monthly Uncommon Ramen series.
Located above Uchi at 2817 Maple Ave Floor 2, Uchibā is an izakaya-inspired cocktail bar and restaurant renowned for its extensive selection of Japanese whiskies, yakitori grill items, and Uchi classics. The event will run from 5 p.m. to 11 p.m., with happy hour from 5 p.m. to 6:30 p.m. Complimentary valet service is available for patrons.
This month's Uncommon Ramen collaboration will feature Executive Chef Anastacia Quiñones-Pittman from José and Uchibā's Chef de Cuisine Rhonda McCullar. The event's centerpiece will be the chicken pozole ramen, priced at $24.50, including tonkatsu broth, cabbage, radish, red onion, serrano, lime and a pozole bomb. A vegetarian alternative, the mushroom pozole ramen, will be available for $19.50. The menu includes carnitas dumplings at $16.50 and vegetarian carnitas dumplings at $12.50, served with salsa matcha, chili crisp, and cilantro.
Reservations for the event can be made through Uchibā's website, and proceeds from the ramen bowls will benefit Spoonfuls, a charity dedicated to combating hunger.
Anastacia Quiñones-Pittman, also known as Chef AQ, brings over 18 years of culinary experience to the collaboration. A first-generation Mexican American and native Texan, chef AQ has been recognized as a semifinalist for the James Beard Award for Best Chef: Texas three times, most recently in 2024. Her innovative approach to Mexican cuisine, honed under the mentorship of chef Traci Des Jardins at Jardinière in San Francisco, focuses on local, seasonal ingredients and beautifully plated dishes. Chef AQ is known for her work at José, where she oversees seasonal menu development and adds a modern twist to traditional favorites.
Uchibā's Uncommon Ramen series, launched in 2017, has featured a roster of celebrated chefs, including Tommy Lee, Chris Shepherd, Aaron Franklin, Stephen Pyles, Alex Seidel and Tyson Cole. This event promises to continue the culinary excellence and innovation tradition, offering a unique dining experience for attendees.
For more information and to make reservations, visit Uchibā's website. To learn more about the beneficiary, visit Spoonfuls.
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