I really enjoy eating great food, trying new restaurants and sampling a variety of cuisines! My family doesn’t always share the same diverse food palate or level of experimentation as I, so I have no qualms about going out on food adventures by myself.
This was the case during my recent outing to the Austin culinary hot spot, Uchi.
Uchi is a contemporary Japanese dining & sushi restaurant and Chef Tyson Cole, its James Beard Award-winning chef, does a wonderful job creating an amazingly inventive and mouth-watering menu.
The place is ALWAYS packed and it’s only open for dinner (5pm-10pm Sunday-Thursday and 5pm-11pm Friday-Saturday), so be prepared for a wait (it will be worth it!). Also, it’s not cheap… so, be prepared to leave with your wallet much lighter after your meal (also, well worth it!).
On this visit, I started with the Walu Walu (oak-grilled escolar with candied citrus, yuzupon and myoga), and it was amazing! I didn’t think to take a picture before chowing down, but it was beautifully plated as well.
Next, I sampled two of their vegetarian offerings: roasted golden beets with skyr yogurt, bitter greens and acacia honey; and the crispy brussels sprouts with lemon and chili… absolutely delicious!
The last thing I tried from the hot tasting menu was the foie nigiri (seared foie gras with quinoa and a sweet sauce). It was both savory and sweet, and almost could have been dessert, but… I wanted an actual dessert, so I ended my dining experience with the jizake creme caramel. This dessert had a serving of brown butter sorbet on one side of the plate, and creme caramel (flan) on the other, with a ginger simple sugar reduction poured over both!
Do I need to say more?!
Overall, the meal was one of the best I’ve had, the service was fantastic and the vibe of the restaurant is beyond cool!
If you have the chance to go to Uchi, run don’t walk… and you may have to beat me there, because I’ve officially made myself hungry for Uchi with this post! 🙂