Uchu Sushi and Fried Chicken’s chefs deftly assemble sustainably sourced seafood into creative sushi rolls, served alongside Japanese-style katsu fried chicken and vegetarian-friendly fusion fare. The expert blade-wielders transform meals from raw fish to raw fish on a plate as patrons watch from behind a lengthy bar, just feet away from two gargantuan water tanks filled with saltwater and fresh-water sea life. Cocktails from Uchu’s drink menu are meticulously blended, complementing other libations such as Oregon-brewed and artisan Japanese sake, as well as shochu, a Japanese spirit often made from sweet potato, rice, or barley.