No one coud have predicted that a high-end sushi restaurant would become the most sought-after and admired restaurant in Austin -- by a huge measure. But the food is far beyond sushi as you know it.
The three best meals of my life have been at Uchi. Amazing experience--if you aren't scared to take the waiter's recommendations, just do it. And always get dessert.
The creme de la creme of Austin sushi houses, Uchi has a tony legacy: It's the homebase of chef Tyson Cole, the 2011 James Beard Award "Best Chef of the Southwest;" it birthed the career of Top Chef Winner Paul Qui. Reservations aren't allowed at Uchi so a long wait is normal, but oh, the wait is worth it: Just ask anyone who's ever tried their sake-marinated salmon roe roll, or the sear-it-yourself wagyu beef appetizer. This is an occasion restaurant for most, but make it a point at least once in your life, Austinites, to savor a dinner at this local gem.
Foie Gras Nigiri Foie Me, Please. Impeccable preparation and ingredients are the hallmarks of this Austin institution. Go with friends during social hour and order one of everything-- you won't be sorry!
expensive but good. Food at Uchi is really good, but I only go on a date or something since it it really kinda expensive...Is that wrong, lol
Best sushi in Austin. Love, Love, Love this place!!! Our last trip to Austin we decided to eat at Keniche because we had such a great experience at the Keniche in Hawaii....Not the same in Austin!! We walked out after seeing the crowded grandly crowd and a bad experience with a very rude bartender. We asked around and found UCHI....SO glad we did!! The atmosphere was perfect, the sushi was unique, super fresh and delis and the service was impeccable. They also have a great selection of Saki and tastings... Love this place!!
Over-hyped, bad hostesses. Overrated. We ended up walking out after first appetizer due to lack of service among other things. Very frustrating experience. Sushi appetizer was ok, but not worth suffering through the cramped waiting/bar area, noise levels, dealing with ditzy hostesses (who we saw wrote our name down, and we had to even spell it for her, but she later denies and says we are not on the list...), and therefore having to wait far too long for a table. We love sushi--have ordered it in many other countries and other American cities. Trust me--this place is not about the sushi and food, but hood-winking Austinites into thinking that this is the best place ever. Based on some ratings here, it is working. We know better--not returning.
Delicious!!!!!!!!. Seriously, the best Sushi in Austin by far, and among the best I've ever had.
I have been eating here for years and the quality and presentation of the food just keeps getting better. I was concerned that the level of service and food would decrease with the opening of their 2nd restaurant but it did not. I only wish that they took reservations.
Austin's Best Restaurant. Is waiting 2 hours to be seated on a warm muggy Sunday night and then being presented with a $180 tab for three worth it? Most definitely, if you want to explore your gastronomic limits to the fullest. Fresh is the key word to describe the fish. Flavor comes to mind when experiencing the meal. Tyson Cole brings it all to the table with each creative selection. The well trained wait staff never appears in a rush as they present and explain each serving in detail. What a delight to find such great service and amazing food! It's beyond expectations.
A Ridiculous Sushi Kabuki. I've eaten sushi all over the world, including Nobu. Uchi is just silly. The host staff was pretentious and somewhat rude (girl with short black hair) and the food is just plain mediocre. The quality of the food product is high, but the sushi chefs are not at all professional. the rolls were not well compacted nor organized. The median age looks to be 28, which means that you are getting junior chefs. The best sushi shops should have an average age for chefs of at least 45. The non-sushi dishes were small and over-seasoned and the drink selection is ridiculously limited. All in all the atmosphere is akin to a Japanese steakhouse chain....good kabuki but no substance. I recommend finding something with more meat and experience.
Citysearch Editorial Review. The vibe at Uchi is sophisticated albeit relaxed, with the well-heeled and tattoo-laden coexisting in harmony. On any given evening, it's filled to capacity with diners conversing beneath a bold, red expanse intermingled with golden flowers. Dimly lit lanterns hanging from the high, vaulted ceiling provide a romantic ambience. Tender Muscovy duck, grilled on Japanese charcoal, are appetizers to salmon or striped bass sushi, Brie tempura ringo or pan-seared scallops served with samiso sauces, baby bok choy and shiitake mushrooms.
Went to Uchi at 6 pm on a Friday, best time, as the place is just starting to rev up and the servers are fresh and friendly. Got some of that great unfiltered sake in a box on special, then sat back and let them bring whatever they cared to make for us.
Everything put before us was utterly fantastic; whoever brought the dish to us would explain what it was, and how to approach the dish both from a taste perpective and from how to physically approach eating it (fork, chopsticks, etc).
Service was extremely friendly. They would stop by after each course (I think we got 8-9) and ask how it was.
The bill was high, but it was an occaision.
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