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Dining at Uchiko!

The fantastic Uchiko!

Ugh, I’m mad at myself for not posting this earlier, but a few weeks ago, I was able to cross off yet ANOTHER experience from my Austin Bucket List: dining at Uchiko!

I discovered Uchiko, after seeing the original “Uchi” on an episode of “Food Porn” right when I moved to Austin and I hoped that one day, I’d get the chance to devour some of their top-notch sushi. Austin is home to Uchi and Uchiko.

Well, fate was on my side because… you may recall a few months ago when my friend Corey and I WON a “Saved By The Bell” trivia contest. Part of our prize was a giftcard to… *drumroll* …Uchiko!

It was meant to be!

Uchiko is a farmhouse restaurant, and they focus on using fresh ingredients – flying in seafood everyday from Eukuoka and Tsukiji markets in Japan.

Naturally, I was too busy enjoying the food to recall everything we ate, but here’s some of the things we had:

  • Yokai Berry: Scottish salmon, dinosaur kale, Asian kale, yuzu
  • Coffee Bacon: peach, apricot, onion
  • Ham & Eggs: katsu pork belly, yolk custard, espelette
  • Brussels Sprouts: fish caramel, lemon, chili
  • Kokumostu: toasted and fried milk, cereal, chocolate mousse
  • Seasonal Ice Cream: I believe we had cinnamon… it was so yummy!

We had at least three other items… but I probably had too many glasses of wine to recall their names. I DO know that everything was fresh, delicious, and impeccably presented. It was really a fantastic experience!

Tyson Cole is a partner and the chef of both Uchi and Uchiko – here’s his story from the Uchiko website:

Best Chef Southwest, James Beard Foundation 2011
One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin under two different sushi masters, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.

Cole became fascinated with sushi in his early twenties while working at an Austin Japanese restaurant and quickly dedicated himself to learning every aspect of the cuisine. Working his way up from dishwasher to head sushi chef, his dexterity with the knife led him to Austin’s top sushi restaurant Musashino. During an intensive traditional apprenticeship under owner Takehiko Fuse, Cole traveled to Japan to experience the cuisine firsthand while gaining technical skill.

Challenged by Fuse to learn the Japanese language, Cole moved on to train at Bond Street, one of the busiest sushi restaurants in New York City. In his last year at Musashino, Cole ran the restaurant in Fuse’s absence and began experimenting with new flavor ideas, influences, and ingredients. Opening Uchi in 2003 as executive chef and co-owner, Cole quickly garnered national attention, most notably a coveted spot on Food and Wine Magazine’s Best New Chefs of 2005 list; a James Beard Foundation Award for “Best Chef: Southwest” in 2011; and a James Beard Foundation semifinalist spot for “Outstanding Chef” in 2016 among many other accolades.

Citing the newly easy accessibility of ingredients and flavors from across the globe, Cole continues to push the envelope with every bite, stating, “The cuisine I create is playfully multi-cultural, mixing the Japanese tradition with tastes that inspire me.”

Impressive, right?

The even COOLER part is – Corey and I still have two more giftcard to burn as part of our prize. Doesn’t get better than that!

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