Even though it first opened in Austin, Uchi is a must-visit for Houston visitors. And I was failing at being a tourist in my hometown, because I had never been to Uchi. Party foul. Don’t worry; I fixed it.
My first taste of Uchi was… extensive. This fall menu is NO JOKE, Y’ALL. Let me describe it for you.
Uchiveche and Kori Suika
Ceviche with salmon, tomato and leche de tigre
You had me at ceviche. Seriously my favorite thing right now (proof). AS IS WATERMELON. We started this dinner out strong with two of my favorite things. Into it.
Japanese Sea Bream
Soo… when there’s white fish that isn’t white, I worry. No one is ever like, y’all let’s get some talapia sushi. Plus this fish had skin on it. Double worked. I YOLO-ed like a champ and ate it — fish side down, as told. It was pretty amazing and flavorful.
Avocado, tomato and anchovy
Anchovies are another thing I’m weary of. I say I’m not a fan, but honestly, I had never tried it before…. So. I changed that. Yolo. I ACTUALLY LIKED IT. The roll was warm and the avocado was crispy. The anchovies were just salty. Big fan!
Finally! Something I know I like! Seared scallops in a heart of palm puree with lil mushrooms. I ate ALL OF THIS (and it was a shared plate). My bad.
Tuna and compressed watermelon
Tuna on watermelon. Same color, amazingly complimentary tastes. You eat this with a spoon, and I would have ate it with my hands if I need to.
My YOLO train was chugging along the entire dinner, but then it stopped HARD after trying beef tongue. That’s a texture I never want to try again. It felt like… TONGUE. Sure, maybe the flavors were OK, but I couldn’t get past the tongue (I assume you can allow that, right?!).
Coconut marinated young chicken in jasmine rice
Praise. Something non-tongue and non-sushi. It was crunchy and flavorful. Even the rice was delicious and not just a bed for the chicken.
Scallop, heart of palm
Alaskan king crab, summer squash
King crab was such a surprise for me. It was buttery and delicious. Also one of the most gorgeous plates of the night. I think this one was the crowd favorite, but I reserved that for the tuna and watermelon.
72 hour short rib and sunchoke
Our last savory dish was the ribs. Fatty and amazing. At this point, I didn’t know what or how I was eating, but I enjoyed it. And 72 hours is such a commitment. Impressed.
Buttermilk sabayon and elderflower
Definitely not the most beautiful dish, it was pretty solid. I don’t think I’ve ever tasted anything like it. Kind of tasted like a root beer float — don’t ask.
Thanks Uchi chefs! I loved every bit and bite (except the tongue, no thank you).