That was my thought as well. Even commented it on the press blog
I ate at Uchi tonight. I just want to reiterate that there is absolutely no comparison between it and Kata Robata.
Girlfriend and I split the six course tasting and added one dish and one dessert to that. Every single item was significantly better than the best thing I've had at Kata Robata.
I ate at Uchi last night. I thought it was amazing as were the desserts.
sounds like erhine and britishhorn had a great date
I was there last night as well. First time to go to the Houston location. Did not disappoint. Same food/experience as the Austin original. Get the brussel sprouts, try some of the horse mackeral, spicy scallop, madai (sea bream) and spanish anchovy nigiri, it's all good. Also they had a 72 hour marinated wagyu short rib nigiri deal last night that was out of this world. Peanut Butter semi-fredo to finish it off. Everything dominated except for the bill, which is the only downfall of Uchi, but I'll gladly pay it as long as the quality remains at the level it's at. There is no sushi in houston that even compares, and it's not even close.
was it shaggy discount night ?
Went last night. Had the chef's tasting menu. Holy $#@! - everything was absolutely amazing!!!!
Going with a group of 10 on Friday. Pretty pretty pretty excited
Went last Friday and it was outstanding. They had a short ribs special which may have been the best thing I have ever had.
We had the brussels, Hama chili, macha cure, 72 hr sous vide short rib nigiri, ham and eggs roll, halibut sous vide in coconut milk with flash fried basil (highlight) and fried milk for dessert. 3 Sapporo and 2 bottle sake.
They had Japanese and Belgian mostly. I like Sapporo an sake
Girlfriend and I went last night. Damn that was a solid food experience. The Wagyu No Tuo (Short Rib) was arguably the best piece of beef I have ever eaten in my life. The fat in the wagyu was like nearly-melted cheese.
Paul gave me 3 lbs of that short rib for my family's thanksgiving. Like crack. I needless to say was extremely grateful!
He won this year’s grueling “Top Chef: Texas” competition and he recently snagged a coveted nomination as Best Chef Southwest for the prestigious James Beard Awards. Earlier this year he was also named a 2012 StarChefs.com Rising Star.
Paul Qui, a newly minted culinary superstar who usually can be found at Uchiko in Austin, will be in Houston for two nights at Uchi Houston.
On Wednesday and Thursday, (April 11 and 12) Uchi Houston will feature one of Qui’s winning dishes from “Top Chef: Texas” as a daily special. Qui will be in the kitchen and will also run food out to tables, which gives locals an opportunity to chat with a true top chef.
For foodies, it’s a terrific chance to meet the man who might follow in his boss’ footsteps at this year’s James Beard Award (Uchi’s Tyson Cole won Best Chef Southwest last year) on May 7.
Now that would be the ultimate capper on what’s already the Year of Qui.
Just a random note, I was talking with a friend who knows a waitress at Uchi. Apparently, OpenTable double booked them for the first few weeks, hence the phone calls confirming reservations and long waits in the restaurant. I'll finally be going Sunday. Can't wait!
They almost always have a foie gras feature on the menu. Whatever preparation they happen to be doing when you are there...$#@!ing order it.
Also, DO NOT SKIP DESSERT! Their desserts are so $#@!ing underrated by the public. The James Beard foundation recognizes them, and you should too. Mindblowing.
I went tonight. The short rib and chicken were great, but most of the dishes I had tasted way over salted. About 1/3 of the dishes had "fish caramel" sauce, which was way too salty. I'm not really a fan of fish sauce to begin with, and the fish caramel tasted like a distilled version. I've had the brussel sprouts three times and loved them before, but this time they were difficult to finish. My meal was good overall, but it was definitely the worst of my 4 visits to Uchi/Uchiko.
Last edited by rtchorn; 04-08-2012 at 10:15 PM.
"Milk 4 ways" is quite possibly the best dessert ive had in my 26 years of living.. simply amazing
I don't think Open Table double books. I think it's a convenient excuse that restaurants have started using instead of just saying that they are still sorting things out after a move/opening.
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