{"id":31709,"date":"2026-10-02T06:30:00","date_gmt":"2026-10-02T13:30:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=31709"},"modified":"2026-09-29T14:22:03","modified_gmt":"2026-09-29T21:22:03","slug":"matcha-takes-center-stage-at-uchi-scottsdale","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/events\/matcha-takes-center-stage-at-uchi-scottsdale","title":{"rendered":"Matcha Takes Center Stage at Uchi Scottsdale"},"content":{"rendered":"\n

Matcha is having a major moment, but on October 8, Uchi Scottsdale<\/a> is taking the beloved Japanese tea beyond the latte. The restaurant is teaming up with Vale Matcha<\/a> for a one-night-only culinary collaboration that will showcase the ingredient in an eight-course omakase-style tasting menu.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The dinner will explore the versatility of premium-grade matcha, using it across savory and sweet dishes. The collab brings together Uchi’s culinary team with Jeffrey Hayden, Head of Craft at Vale, whose Michelin-trained background includes time in renowned kitchens such as wd~50, Blackbird and Alinea.<\/p>\n\n\n\n

Hayden’s approach centers on keeping things simple and allowing exceptional ingredients to shine. Working alongside Chef Blake Leucke and the Uchi team, he has helped create a progression of dishes designed to highlight matcha’s depth, balancing its earthy, umami qualities with bright, bold flavors.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Guests can expect dishes including a Kumiai oyster with matcha, cucumber and green pepper; Madai crudo with pandan matcha zu, preserved lemon, melon and shiso; tea-smoked duck congee with salted tea egg and daikon; and King salmon usuzukuri kombujime with persimmon, black sesame and kabocha.<\/p>\n\n\n\n

Founded in 2025 by Arizona entrepreneurs Luke Larson and Fife Symington IV, Vale Matcha is working to make premium grade matcha more accessible while exploring the intersection of modern agriculture and the traditions behind Japanese tea.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

The company is currently developing a 365-acre tea farm on Whidbey Island in Washington, a long-term agricultural project rooted in stewardship and curiosity. In the meantime, Vale’s matcha is sourced from a family-run farm in Shizuoka, Japan.<\/p>\n\n\n\n

For those who want to sample the collaboration without committing to the full tasting menu, Uchi and Vale will also debut two matcha-based cocktails created specifically for the evening. The cocktails will be available in the main dining room. The Uchi Scottsdale and Vale Matcha collaboration takes place October 8. Tickets are $150 per person. Learn more or register at uchi.uchirestaurants.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Uchi Scottsdale is teaming up with Arizona-based Vale Matcha for a one-night culinary experience.\n","protected":false},"author":23,"featured_media":31713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[17230],"tags":[17731,4971,12286,16968,17742],"class_list":["post-31709","post","type-post","status-publish","format-standard","has-post-thumbnail","category-events","tag-collab","tag-featured","tag-scottsdale-dining","tag-uchi-scottsdale","tag-vale-matcha","cs-entry","cs-video-wrap"],"yoast_head":"\nMatcha Takes Center Stage at Uchi Scottsdale<\/title>\n<meta name=\"description\" content=\"Uchi Scottsdale is teaming up with Arizona-based Vale Matcha for a one-night culinary experience.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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