Want fish is flown in daily from Tokyo? Want a taste of complimenting ingredients that are local? At Uchi in Dallas, there isn’t a bad option on the menu. If you want all that Uchi has to offer, go with the tasting menu. Feeling more of a sushi night? Grab a seat and watch the masters go to work.
Uchi has just recently revealed its newest menu items for fall, and I was invited in to get the first taste. From fabulous first bites like the tuna zuke and smoked masu sashimi to avocets (avocado, tomato and cured spanish anchovy) or tennan hamachi with farm chiles. The innovative and imaginative qualities that Executive Chef Tyson Cole instills in every dish is mind-blowing and a true treat for diners. The dinner progressed with traditional avocado and madai nigiri, a hand torched salmon belly and a Dallas exclusive masu melon (ocean trout, cantaloupe, country ham).
The “omakase” or chef’s course way of dining is something quite special to Uchi diners who try to make the most of their visit. On this occasion, Chef Cole brought in a trio of menu items that he felt appropriate to share. A delicious tarabagani (king crab, pear and sea bean), a wonderfully hearty and warming dayboat scallop with curry, lard and thai chimichurri and a smoked wagyu with karrashi, mustang and out-of-this-world good burnt ends. We also sampled a sakana aburi (seasonal whitefish, shrimp, olive, endive) that was light but flavorful in all the right ways.
For sweet endings, I snuck into the kitchen to see Executive Sous Dina Butterfield plating up a delicious fried milk dessert with chocolate creme, milk meringue and toasted milk ice cream. This is a wonderful way to end a coursed out journey into Uchi and fall offerings!
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