Last year while at the South By Southwest Interactive (SXSW) Festival in Austin Kipp Bodnar, Dave Thomas and I had dinner at Uchi. It was an amazing meal, and Kipp and I are definitely going back this year. I had an annotated menu that listed what we ate, and I figured this was the best way to make sure we had the list when we went back.
The meal was made up of a series of small plates, and we each selected a number of plates. Our server determined the order of the food, which really made the meal spectacular.
uchiviche salmon, striped bass, vine-ripened tomatoes, yellow bell peppers, garlic and cilantro
maguro sashimi and goat cheese with cracked pepper, fuji apple and pumpkin seed oil
brie ringo tempura fried brie with apple chutney and crisps
hot rock “sear it yourself” wagyu beef with ponzu sauce on a japanese river rock
tomato katsu panko-fried green tomatoes
kona kanpachi pacific amberjack sashimi with crispy koshi hikari rice, ringger farm egg and sweet soy broth
bacon sen roasted pork belly with granny smith apple puree, cilantro, sherry vinegar and shaved fennel
ao ebi poached blue prawns, lavender, spring truffle and kinshu mandarin
We also tried all four desserts that were available, but the only one listed on the menu pages I have was from the nightly specials: okashi corn sorbet, polenta custard, corn soil and lemon gel
