If you run in foodie circles, you probably already heard of Uchi and its sister restaurant Uchiko. When your fine-dining friends found out you were Austin-bound, they probably took less than measurable time to recommend them.
The hype hasn’t died down since 2003. Uchi was the flagship effort of future-James Beard winner Tyson Cole. Uchiko’s longtime executive chef Paul Qui won Bravo's Top Chef and a Beard Award of his own.
Believe the hype. These two restaurants do not rest on their laurels. They go the extra mile to deliver the kind of culinary experience that master poets enshrine in Haiku.
Uchi
“Uchi” is the Japanese word for “house,” and that’s what Uchi started as — a 2,400-square-foot bungalow at 801 South Lamar in affluent south-central Austin.
Inside is an upscale take on a traditional Japanese restaurant—sushi bar, modular architecture, bamboo accents, Edo tapestries.
Calling Uchi another “Japanese restaurant” sells it short. Cole and current Chef de Cuisine Joe Zoccoli push the envelope with confounding fusions of ancient and modern techniques from around the world.
Uchi does not take reservations and only seats 95. Scoring a seat takes patience and planning.
Uchiko
Opened in 2010 at 4200 North Lamar, Uchiko means “Child of Uchi.” This child left the farmhouse for the big city. Uchiko's upscale strip-mall location and chic interior design feel “trendy” compared to Uchi’s “traditional.”
That farm boy remembers his roots. In contrast to the ritzy decor, Uchiko touts “Japanese Farmhouse Dining.” Cole and current Chef de Cuisine Ed Sura reach back centuries in pursuit of hair-raising, rustic flavor profiles and the highest standards of freshness.
Spacious with a large bar area, Uchiko does take reservations.
Cuisine
Whether you pick Uchi or Uchiko, the cuisine you discover will knock your socks off. While spiritually similar, Uchi's offerings are suave and subtle compared to Uchiko's bold and brash.
As concise and composed as a Haiku, each of Uchi's impeccably-plated "tastings," encouraged to be shared family-style, feel like labors of love. You think you know sushi? Consider head-scratchers from the cold menu like ...
- yellowtail paired with ponzu, Thai chili, and orange supreme.
- big-eye tuna paired with apple and aged goat cheese.
- wagyu carpaccio paired with friend jalepeño, nuoc mam, and cured egg yolk with an extra kick of chili oil.
Flip to the hot tasting menu and discover treasures like ...
- wagyu beef over a hot rock.
- seared pork belly with kimchi green beans, summer squash, and peach jam.
- fried cauliflower with curried raisins, cashews, and gruyère.
Can't decide? Put yourself in Cole's lauded hands with a five- or ten-course tasting menu. Both Uchi and Uchiko offer a happy-hour "Sake Social" daily from 5pm to 6:30pm.
