Tuesday, March 29, 2016

Uchiko continues to be great


For dinner tonight, a group of us tried the omakase, or chef's tasting menu, at Uchiko, one of my favorite Austin restaurants.  The meal was once again delicious, a wonderful blend of hot and cold dishes.

A highlight was one of the day's specials, which we added to our menu: the gyutoro nigiri.  This little gem was a piece of Wagyu short rib that they cooked sous vide for 72 hours and then quickly and lightly seared before presenting it atop a perfect bit of warm rice.  The beef literally melted in your mouth.  We were all smiling as we slowly consumed our individual bites.  I probably could have eaten a plate of these rascals, but at the same time, one bite was perfect and so was exactly right.

As I have before, I once again recommend Uchiko to anyone who lives or visits here.




2 comments:

David Drake said...

Dear Mark,

'Sous vide' meaning 'while being stared at'?

Dave
With different interests

Mark said...

Cute, but not exactly. It's from the French, "under vacuum."

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