Uchi

Uchi Restaurant Review:

Uchi is the sibling of chef Tyson Cole’s Austin Uchi and Uchiko restaurants, and it combines the flavors and décor of both: classic Asian wallpaper recalling the former, and reclaimed wood elements and furniture evoking the latter’s Japanese farmhouse look. It’s simple yet exotic, just like Cole’s modern take on Japanese food. There’s a daily tasting menu, or you can belly up to the sushi bar for sashimi or a creative roll like the “ham and egg” of Katsu pork belly and yolk custard. Or just follow the suggestions of the topnotch waitstaff. We recommend the yokai berry: Atlantic salmon plated with crisp bites of Korean pear, fried and blanched kale, and tiny blueberries tasting of green tea and yuzu. Jar jar duck is composed in a canning jar, where greens form the foundation for layers of duck confit, duck breast, duck jus, bourbon maple sauce and tomatoes --- the entirety is smoked and scented with rosemary and served tableside to aromatic effect when a server removes the lid. Uchi offers wine, beer and saké, all complementary to the food. The peanut butter semifreddo with apple miso sorbet is a sweet ending.