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Your A-List: Best Sushi
The precious yet modern Austin bungalow restaurant, designed by architects Michael Hsu and Joel Mozersky, came to life in 2003 and at the time was a welcome two-star addition to the growing sushi scene. Over the past four years, Cole’s creation has become a paragon of creativity and quality in the Austin restaurant scene, drawing rave reviews from critics and diners alike.
Cole’s relationship with Japanese food began in the inglorious position of dishwasher at Kyoto more than 15 years ago. From there he began to slowly climb the sushi ranks in Austin, from the sushi bar at Kyoto, to Musashino, where he rose to second-in-command, and eventually to being co-owner, with partner Daryl Kunik, of Uchi.
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The jewel on South Lamar prides itself on not only the freshest of ingredients, but also on top notch service, a forward-thinking approach to flavor components and decadent presentation. Needlefish displayed as a sort of flying dragon complemented with a citrus vinaigrette presented in an oyster shell on a bed of salt in a wooden bowl is just one example of the fanciful culinary delights you may find at Uchi. In addition to classic fish preparation and flavors, Cole and his crackerjack staff, who have a say in initial menu suggestions, also like to throw in a taste of the local, as evidenced in Uchi’s madai sashimi of black snapper with ruby red grapefruit.
With its commitment to flavor, presentation and service, Uchi has raised the bar not just for sushi restaurants, but for all restaurants in Central Texas.
Uchi [site]
801 S. Lamar Blvd. [map]
916.4808
For more reviews and information about Uchi, check a few of American-Statesman food critic Dale Rice’s pieces (from which some of the information in this post was culled) on Uchi.
05.24.07: Cole’s Uchi remains as creative as ever
08.24.06: Exquisite flavor, artistry make 5 stars align
05.30.05: Uchi chef is cream of crop
10.23.03: Uchi: Where flavorful, imaginative sushi is on a roll
Others receiving votes: Musashino (19 percent), Sushi Sake (8 percent), Kenichi (7 percent), Kyoto (6 percent), Midori (4 percent), Korea House (4 percent), DK Sushi (4 percent), Umi (4 percent), Maiko (3 percent), Ichiban (3 percent), Maru (3 percent), Zen (2 percent).
Write-ins: Banzai, Beluga, Chon Som, Fujiyama, Ka-Prow, Koreana, Mikado, Odaku, Origami, Peony, Shogun, Sushi Japon, Teriyaki Grill, Tomo.
A personal aside: If you’re buying, I’ll take Uchi, but if it’s coming out of my paycheck, then we’re headed to Musashino, where the fish is just as fresh, the ambience less decadent and the price more reasonable.
Image by Andrew Loehman/ FOR AMERICAN-STATESMAN
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