Dallas Uchi Closer to Opening

Austin, TX

Uchi Dallas, opening in Spring 2015 on 2817 Maple, announced the menu featuring offerings from the kitchen and sushi bar showcasing Executive Chef Tyson Cole’s signature style of combining unexpected textures and flavors. Under Chef Cole’s direction, with Chef de Cuisine Nilton “Junior” Borges and Executive Pastry Chef Andrew Lewis, the menu uniquely expands the Japanese palate and tradition, pushing the boundaries of Japanese cuisine, drawing flavor inspiration from numerous points around the globe.  

The cuisine will meld the best offerings of Uchi Austin, Uchiko and Uchi Houston including hot and cool tastings, makimono, yakimono, tempura and sushi and sashimi. The menu is designed to allow a different experience with each visit, whether one desires traditional sushi, small plates and sake, hot kitchen specialties, or all of the above. Every detail is thoughtfully orchestrated so that each guest may enjoy the progression of the meal in a seamless flow, each bite meant to build upon the last.

Kamo Nabe b y Erica Wilkins (3)Kamo Nabe

Those familiar with the Uchi menu will recognize favorites like Hama Chili with baby yellowtail, ponzu, thai chili and orange supreme; Bacon Steakie with pork belly, radish, citrus, herbs and Fried Milk with choco­late milk, toasted milk and iced milk sherbet. There will be three dishes unique to the Dallas menu, including:

Gyutoro by Erica Wilkins (17)Gyutoro

Gyutoro:  Wagyu short rib is braised for 72 hours before plated and served with an Asian pear terrine that is compressed with Thai basil. The acid and sweetness of the pear compression pairs well with the richness of the beef. Underneath the beef is a spinach puree that is cooked down with lemon, ginger and garlic.

Kamo Nabe: The hearty dish features duck confit served in a bowl with an egg yolk atop crispy rice and kale. The Korean chili and black pepper sauce is poured tableside.

Lime Cream -1 by Erica Wilkins (10)Lime Cream

Lime Cream: The dessert created by Executive Pastry Chef Andrew Lewis is all about textures. Housed in a jar, the bottom layer of the dish is a creamy lime and fennel seed mousse with crispy puffed rice, bringing a neutral crunch to the dish, contrasting well with the lime cream. The next layer is a roasted pear sorbet made from fresh pear and juniper compressed pear ribbons. Topping the dish are herbs (fennel fronds, shiso, mint, basil), which ensure a clean note ending.

Located in the Arts Center on the corner of Maple Avenue and Randall Street at 2817 Maple Avenue, Uchi will present an exciting new dining option for residents and visitors to Dallas.

Check out the full Dallas menu: Dallas Uchi Menu

2 Comments

Filed under Steven Doyle

2 responses to “Dallas Uchi Closer to Opening

  1. Bill

    Thought I saw this was delayed until Sept-Oct?

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