Tyson Cole is the winner of the James Beard Award for Best Regional Chef of the Southwest. This is the newer sister restaurant to
Uchi. They are both great and have a lot of the same dishes but I like the Chicken Karaage that you can get at Uchiko and unavailable at Uchi.
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| Hotate. Scallop, spicy aioli and avocado. This is a lot of people's favorite. Fresh scallop, creamy avocado and spicy mayo makes a mighty good mouthful. |
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| Maguro Sashimi and Goat Cheese Fuji Apple, Pumpkin Seed Oil, Black Pepper. This dish is not only visually pleasing but it is its colorful flavors come together very well. Cruncy, salty, creamy, umami-ish, sweet. And the sauce with the pumpkin seed oil was amazing. |
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| Hamachi Japanese Yellowtail, Pickled Green Apple, Jalapeño: When you put the whole piece in your mouth, you first taste the freshest hamachi you've ever had, next pickled sweetness, followed by a kick that lingers for a few seconds. | |
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| Chicken Karaage with Pickled Vegetables. The reason for my visit to Uchiko. It is super crunchy, slightly spicy and sticky with sweetness! |
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| Ham & Eggs Katsu Pork Belly, Yolk Custard, Espelette. The Katsu Pork Belly gets lost in the sushi and the sauces. But it is still good and fun to eat. I must admit that the egg custard sauce was very tasty. I wish I could just have the pork belly katsu by itself. |
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| Suzuki Yaki Grilled Mediterranean Sea Bass, Tomato, Mint, Thai Chili. This fish was overly salty and spiced. And the buttery flavor of sea bass is completely lost. A complete miss. |
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Hot Rock “sear it yourself” Wagyu Beef, Japanese River Rock. My dinner companion and I decide that we like Wagyu in small pieces like this otherwise it is like eat a large piece of overly soft meat. We both like our red meat to have a little more structure, like a ribeye or T-bone. |
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