Uchi is seeing plenty of praise singing and shouting out of the culinary accolades of executive chef and sushi master Tyson Cole, his most recent big win is the 2011 James Beard Award for ‘Best Chef: Southwest’. With expectations set-high we were not disappointed with our experience. We opted for the ‘omakase‘ menu for the evening and were quickly whisked away on a delightfully jubilant adventure for the taste-buds and eyes.
Stand-out dishes for the evening: the 3rd course – Ninjin to Chiizu – pickled baby carrots and local goat cheese with sumac and apples a combination we had never experienced it was fresh, crisp and creamy …..
Suzuki Maskukatto – the crispness of the skin and the grapes and olive oil made us smile ….
Scallops with mushrooms and marcona almonds a nice fall flavor profile …..
Foie Nigri – OMG – we ordered another round it was so darn good …
The dessert course. Hello! One should only eat brioche in an aerated form.
Although, we did like those oysters too, and the wagyu was pretty special. All-in-all the experience was delightful from start to stop, our server was very knowledgeable and fun to spend the evening with. A definite ‘to-eat’ location in Austin.
