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Uchi’s 12 Course Omakase in 60 Seconds

The first in 60 Second's Austin series.

James Beard Award winning chef Tyson Cole made Uchi famous with his new school approach to traditional Japanese cuisine using seasonal ingredients. It's on the omakase menu where his techniques really shine, from fresh cuts of fish laden with flavorful elements all the way to inventive desserts. Here, watch his 12 course menu plated at Austin's top restaurant.

cucumber-Thai basil soda

shigoku oysters wrapped in strube ranch ribeye, serrano relish

madai nigiri with shiso, olive oil, and lemon

hamachi, oranges, ponzu, thai chili, garlic

hirame ceviche, ginger beer, rice cracker, sea beans

king crab wrapped in an uni crepe, gochujong, uni, uni bottarga

biendo roll

lamb tartare with cucumber, duck egg-uni puree, North Carolina caviar

venison smoked over juniper, gooseberries, kale juice

roasted pork belly, thai basil puree, radish, serrano

lemon gelato, golden beet, pistachio

popcorn ice cream, apple butter, pecan praline

Uchi [Austin]

801 South Lamar Boulevard, Austin, Texas 78704 Visit Website