Austin >Food & Dining > Uchiko
Delicious and creative Japanese-Thai fusion food with a Texas twist. The corn sorbet with polenta mousse and popcorn crunchy gravel rocked my world.
A sister restaurant to the enormously popular Uchi, Uchiko is like it an enormously creative high-end sushi restaurant, loosely speaking, but even more creative and bold than its sister. Many Austinites like it even better than Uchi!
If you love sushi, a meal at Uchiko will be the best meal of your life. The plates are small, but the flavors surmount the desire to stuff your face. You must always order the brussel sprouts for a starter and the fried milk for dessert.
The go to ultra high end restaurant for special occasions. The staff will defintely take good care of you here! Brussel sprouts here are a must, and the omakase will definitely introduce something new each time you go.
Uchi's "little sister" is the best way to describe this restaurant. Owned by Chef Tyson Cole, expect delicious sushi, but with a twist! The brussels sprouts here are legendary.
My husband and I once spent roughly the equivalent of our monthly mortgage here, with NO REGRETS. There's much to love but I'm a particular fan of the Tobacco Cream, made with scotch and maple budino (I'm not sure what budino is, but it's delicious).
Pale by comparison to Uchi. I am a huge Uchi fan, so comparing the quality of Uchiko to Uchi seems natural. Overall, not very impressed. Although service and presentation were good, as expected, the food is a big miss. The flavors don't seem to blend well. Some dishes were simply very bland, others seemed to be trying so hard to be "original" that they really began not making any sense. Worth trying just to see if YOU like it, but I am in no hurry to go back.
Citysearch Editorial Review. Uchiko is Uchi's sister location, but make that Uchi's big sister. Expect the same impeccable service, but at this North Lamar location everything is bigger. Uchiko has a big lounge and bar area, a big dining room that looks out into the sprawling open kitchen equipped with a big, long sushi bar area with front row seats to Executive Chef Paul Qui and his uber-talented team. A big, private dining room anchors the back space. An added bonus they take reservations, no more four hour wait times to experience enticing culinary creations that are actually worth the wait. The menu is a creation of Tyson Cole's chef de cuisine, Paul Qui. Expect to find the same innovative techniques, but the menu items here are different. Don't miss the Bacon Sen, a berkshire pork belly or the Suzuki Yaki, a whole grilled loup de mer. Drink selection here are key with stunning cocktail creations including a sparkling wine concoction made with with grilled thyme and a cured lemon and the standout wine list including the Meyer Chardonnay.
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