Uchiko

Uchiko Restaurant Review:

Uchiko in practice lives up to its translation: “spawn of Uchi.” Originally planned as a second Uchi location, chef Tyson Cole wisely noticed Uchiko taking on life of its own. It introduced an even broader range of pan-Asian creations. Many items are pan-continental, such as the koviche---glistening diver scallop with tomatillo and powdered olive. The sweet and tart tomatillo perks up the buttery scallop as the crunch of house-made chips counters the soft meat. Among the most popular dishes is a starter of “hot rock” Wagyu beef, served raw on a skewer that diners sear for themselves on a Japanese river rock straight from the oven. Of course, the sushi and makimono (sushi rolls) menus garner a lot of attention. One can’t go wrong with the big eye tuna, delicately adorned with fish sauce and kimchi oil. More adventurous diners find indulgence in the gyutan, grilled beef tongue with fish caramel. The international wine list includes more than 20 offerings by the glass, but this is Uchiko --- selecting from the nearly 20 sakés available is likely more in line. Thankfully, the staff is well educated, in case you’re not a saké expert.