Sushi And Champagne

We had a great meal at Austin’s best sushi restaurant, Uchi.  They have slight twists with Texas sushi that differ from the sushi in California.  Different chili’s, panko fried green tomatoes, okra, and other selections of local Texas ingredients.

The Menu:
Bara Mutsu (seared escolar) sushi
Uni (sea urchin) sushi

Crudo- Sea bass, grapeseed oil, garlic and black pepper, citrus vinaigrette

Kona Kampachi- pacific amberjack sashimi with crispy koshi hikari rice, ringer farm egg and sweet soy broth

Tomato katsu- panko- fried green tomatoes

Mongo ika- grilled young squid, salsify, fennel curd, fennel pollen salt, pickled onions, parsnips.

Bouvet ‘Excellence’ NV Rose Brut, Loire Sparkling Wine

It felt a little strange having sushi in Texas since there’s no ocean nearby.  But you can have sushi anywhere these days, since all of the fish is flown in anyway, even in California.  Everything at Uchi tasted amazing and was perfectly balanced and the service and atmosphere was flawless.