Uchiko

Wednesday, November 10, 2010

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Uchiko cultivates a modern Japanese farmhouse aesthetic with warm colors and pecan wood details throughout the restaurant.

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(Julia Robinson for AMERICAN-STATESMAN)

Uchiko cultivates a modern Japanese farmhouse aesthetic with warm colors and pecan wood details throughout the restaurant.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

A chalkboard in the bar seating area details ingredients and the local farms where they are grown.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The entrance to the main dining room at Uchiko. Each red tile on the north wall is hand painted.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

A wall installation made of recycled paper hangs on the south wall of the main dining room at Uchiko.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

Chefs prepare orders at Uchiko's sushi bar.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The sushi bar seen through the doors of the dining room at Uchiko.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The fried milk is chocoÂ-late milk, toasted milk, and iced milk sherbet.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The Chicken Karaage is a fried half cornish game hen, sansho pepper, and lemon.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The Ninjin Bacon is grilled kurobuta pork belly, carrot, and pecan soil.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The Toledo roll is big eye tuna, chorizo, fried almonds, and grilled garlic.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The Boquerones are spanish white anchovies, bottagra, and lemon zest.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The Usagi Yaki is seared rabbit confit, a slow-poached egg, celery, and madras curry.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

The Shime Saba is cured Norwegian mackÂ-erel, tomato, truffle, and basil.

Story: Uchiko, the good cousin

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(Julia Robinson for AMERICAN-STATESMAN)

Executive Chef Paul Qui at Uchiko in Austin.

Story: Uchiko, the good cousin

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