Food Porn @UchikoAustin

I'm annoyed.  I've been to Uchiko Austin on six separate occasions, and still I'm not mayor of Uchiko.  However, I do have most of the menu memorized, and I'm happy to report that the Shag Roll is now available at Uchiko.  I'm also happy to take you on a food porn journey.  Photos and video by John M. P. Knox.



Video by @HopSafari

Designed by Michael Hsu. I hate to say it, but I love the decor of Uchiko better than Uchi. 

The outside is just gorgeous. 

The interior space is equally as stunning as the outside.  Pay special attention to the wood tiles on that far back wall and the decor on shelves above the sushi bar.

The chefs at Uchiko know how to use a grill.  I'm hungry just looking at this Yakitori photo.  I must say that the grilled meat dishes, specifcally the ika yaka are fanastic!

Chef Paul Qui slicing up some beautiful tuna for the Akami te. 

Chef Paul Qui and Chef Phillip Speer preparing the Akami te - tuna, compressed watermelon, cilantro, and chiles.

Those are some tiny chopsticks.  Sashimi over compressed watermelon.  @Hopsafari has a video of Chef Tyson Cole working his magic chopsticks.  The video (above) also includes Chef Tyson putting my cell phone into the compressor. 

Tuna, compressed watermelon sashimi fresh cilantro, lime, coriander, maldon.  The textures and flavors of the tuna and watermelon were refreshing and cool.  Unfortunately, Akami te is no longer on the official menu, but they'll make it by request. 

Chef Phillip Speer preparing delicious tobacco cream dessert tastings.  This is one of my favorite Chef Phillip creations, and I'm not a fan of tobacco. Remember to taste all the components together.

Tobacco cream chocolate sorbet, maple budino, huckleberry, scotch.  I. Love. This. Dessert.

I really loved the homemade corn flakes, but the corn sorbet dessert didn't blow me away like the tobacco cream does.  @Hopsafari really loves this one, and I really love the corn flake.  I mean really love corn flakes. I can eat an entire box of corn flakes in a single sitting. 

Gyutan Nigiri - grilled beef tongue, fish caramel, maldon. I've had beef tongue many times throughout my life.  It is usually boiled, sliced, and rubbed with raw garlic.  It is also usually very rubbery and meaty.  This grilled beef tongue was smoky, tender, delicate, and fantastic. 

Live Atlantic Clam topped with uni and roe garnished with herbs.  Chef Paul Qui served this bad boy up while it was still moving.  Check it out in the video (above).  I think the key to this dish was that all the components were amazingly fresh, subtle in flavor, and balanced in texture. 

Uni - sea urchin, basil, meyer lemon. I realize that some people don't like uni.  I really like uni.  This uni was exceptionally fresh, full of umani flavor, and brightened with the flavor of the basil and lemon.

I don't see this particular roll on the regular menu.  However, order anything with garlic mousse on the menu.  It is pretty darn fantastic. 

I always order the take nabe - japanese mushroom, koshi hikari, farm fresh egg, bushi.  The heat from the dish causes the bushi to dance making this hearty dish a beautiful display of art.  Along with the ika yaki and the tempura nasu, this dish also has a very comforting component to it.  This tastes like something I grew up eating.  I do feel that way about many of the Uchiko dishes.  I'll also add that though I love this dish, it is a tad salty.  I always ask for it without salt. 

Yokai berry, atlantic salmon, dinosaur kale, asian pear, and yuzu.  This dish is another offering that places with color, texture, and flavors.  The delicately crispy kale, paired with the juicy crunch of the asian pear, sweet berries, firm yet fatty salmon, and tart yuzu play well together.  It is both refreshing and interesting.

Koviche - fresh diver scallop, tomatillo, kalamata, black lime. This one is certainly an interesting play on flavors and textures.  Tomatillo isn't commonly served with scallops, and I think that it one of the strengths of this dish = the pairing of unlikely ingredients. 

Crunchy Tuna Roll - white tuna, avocado, jalapeño, English cucumber, aioli.  You can't go wrong with this delicious roll. 

Chevre fondant, tomato sorbet, sicilian pistachio croquant.  This amazing dessert was almost like eating a sweet margarita pizza. The flavors were pretty unexpected, yet oddly familiar at the same time.  This one is for the adventurous eater. 

This dessert is no longer on the menu, and I remember it being sorbet with fennel chips.  I found this to be one of the most interesting offerings at Uchiko, period.  I really enjoyed it, and perhaps it'll be back soon. 

There you have it.  The Uchiko Food Porn, where you can shag all night long.