Uchiko is certainly Austin's best high-end dining experience, and our most recent meal was among the best we've had in Austin. Other than the disappointing chicken and pork jowel dishes (I should have followed the advice I give to everyone: get the pork belly), everything was ridiculously tasty. The steamed loup de mer and the Uchi Salad are particularly impressive, and Philip Speer's carrot soup dessert with a white chocolate egg hiding a carrot cake yolk was outstanding. I dare say his desserts are the best I've had outside of Town House. And while I cannot fully recommend a sushi-only meal here (the sushi is good but probably not worth it), Tyson Cole and Paul Qui's Japanese-American fusion is as exciting and precise as I've had. Uchiko remains a very strong 3 cutting board restaurant.
The menu and pics follow.
Roasted strawberry, beet, and honey
Uchi Salad: Hydroponic baby romaine and an edamame-jalapeno dipping sauce
Hamachi, pickled green apple, jalapeno
Shibumi oyster, pomelo, fresh wasabi, thai chili
Raw diver scallop, spicy sauce, avocado
Skin and Bones: coriander cured salmon, candied pomelo, salmon skin cracklin, cured meyer lemon
Tempura Onion Rings, togarashi, white soy
Tempura Nasu: japanese eggplant crisps, mitsuba, sweet chili sauce
Sakani Mushi: Steamed loup de mer, galangal, kaffir lime, honshimeji, tomato
Richardson Farms chicken, short grain sweet rice, banana leaf, thai chili vinegar
Pork Jowl, brussel sprout kimchee, preserved lemon creme fraiche, watercress
Carrot soup, cream cheese cremeux, black walnut, dried shiso
Uchiko
4200 N. Lamar Blvd.
Austin, TX 78756
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