Uchi Uchi Uchi
I took my mother out to eat at Uchi earlier this week. It’s been my favorite japanese restaurant since it opened a couple of years ago. Tyson Cole, the head chef, used to work at what was formerly my favorite japanese restaurant so I was happy to follow him to Uchi where I’ve never been disappointed by the food or the service. Mom and I started with a tall cold bamboo filled with delicious unfiltered sake (Takara Nigori $12). If you think you don’t like sake, don’t completely write it off until you’ve tried unfiltered sake. You can buy it by the bottle at Central Market too. We whetted our appetite with Brie Tempura Ringo Canapé ($9). These are tasty bites of fried brie topped with sweet apple chutney served with salty sweet potato chips for a nice contrast of flavors. Next we had Sashimi Salad ($12), mixed greens, fresh salmon, macadamia nuts, blueberries, sweet potato crisps and a delicious soy vinaigrette dressing. I want to know how to make both the dressing and the sweet potato crisps which are grated & lightly fried and seasoned. In addition to our salad, we had two types of sushi: Hamachi (baby yellowtail $3) and Binnaga (seared albacore $2.50). Both were incredibly fresh and tasty. And for desert, there was sinfully rich Chai Tea Crème Bruleé ($7).
You can find Uchi on the east side of Lamar Blvd., .2 miles south of Barton Springs Road. Get there early or be prepared to wait, sometimes for up to two hours on the weekends. It’s THAT good.