(From May 2011) Sheriff’s deputies, cops, attorneys, and jurors are flocking to this attractive, family-run spot near the county justice center for classic Chinese dishes. Order from the menu or take a spin around the six sleek buffet tables; there are sushi and stir-fry bars as well. Everything is fresh and artfully seasoned. Liquor license pending.

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(From May 2012)

While border sushi is seldom served without a marbling of cream cheese and a garland of chipotle, there’s an inventive menu in play here. If raw fish is not your thing, weigh in on Argentine-style empanadas or a beefsteak glazed with cabernet sauce. We especially love the red curry–bathed Thai chicken, crisscrossed with a lazy drizzle of coconut milk. Talk about something for everyone. Beer & wine.

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(From March 2012)

We let our server do the talking on a recent cozy evening inside this tiny red-walled cottage. And as we sipped on a lovely albariño, taking in the animated tables around us, artfully arranged plates of delicious sushi and sashimi appeared: striped snapper; baby yellowtail with ponzu and Thai chile; oak-grilled escolar with candied citrus, yuzupon, and myoga (amazing); bigeye tuna with pumpkin seed oil and Fuji apple, and silky Japanese sea bream with the perfect pop of sea salt and mint. Chef Tyson Cole’s vision impressed once again. Next visit we’ll resume our spots at the bar; we missed watching the sushi chefs and learning about flavor pairings and combinations. Bar.

Friday, September 19th, 2008, 1:50 pm
sushi lover says:
This is the best restaurant in Austin, period. AMAZING food! And where else do you see guys in cowboys hats eating sushi.

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(From May 2012)

A meal at Uchiko raises lots of hard questions. You wonder which of the intriguing dishes to order. You ask yourself how the kitchen can maintain such high standards night after night, keeping diners on their toes with an ever-shifting combination of esoteric ingredients. It occurs to you to ponder how you’re gonna pay for it all. But so exquisite are the myriad tastes and textures that ultimately you have no choice but to surrender to the culinary carnival, one that includes the likes of Shigoku oysters iced with a blood orange sorbet and adorned with a tiny marigold leaf; luscious Kurobuta pork belly sprinkled with black-lime powder and swiped with an espresso-laced caramelized fish sauce; thinly sliced buri (Japanese amberjack) with pickled Hakurei turnips and miso crème fraîche. Even the bar snacks, like shishito peppers lightly blistered on the grill and sprinkled with flaky sea salt, are ridiculously good. Is it any wonder executive chef Paul Qui just won Top Chef: Texas? Beer, wine, & sake.

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(From March 2012)

A near Delphic oracle of fish tacos, this unassuming destination attracts devoted pilgrims. Here, marlin is mesquite-smoked and fused with mozzarella, then dotted with tomato and slathered with avocado before being folded into billowy, lightly grilled tortillas. The faithful also cleave to the Veracruz: battered cod dressed with a salsa-spiked mayo, verdant slices of avocado, and crunchy purple cabbage. The menu is rounded out with sushi rolls thick with cream cheese and various chile infusions, but they pale in comparison with the celestial tacos. Beer & wine.

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(From June 2011) The setting is sleek and the offerings creative, extensive, and, as you might ex-pect, expensive. Here’s a hint. Go for lunch, where you can find bargains like sushi com-bos, noodle bowls, and bento boxes; we like the beautifully presented crab tempura box, its moist crab and vegetables pairing nicely with a fresh spring roll, a delightful Cali-fornia roll, and steamed rice with just the right amount of “sticky.” Bar.

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(From October 2011)

The sushi bar dominates this space, and it should, because the sushi is excellent, made from fresh ingredients by nimble-fingered chefs who dice, slice, roll, and plate at lightning speed. Start with sashimi of yellowtail tuna and salmon, both flavorful and firm, then try the Crunch Roll, an interesting combo of California roll and shrimp tempura.

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(From June 2012)

L.A. glam oozes from West Ave’s new sushi palace, marked by designer Philippe Starck’s sleek black-and-white color scheme and giant blow-ups of luscious red lips and bedroom eyes. The good: fine miso-marinated cod and seared albacore with garlic-soy-lemon butter. The not so good: weak $15 cocktails, a very ordinary sushi sampler, and an amateurish waiter, all of which left us thinking that for now Kat’s scene may be its most reliable draw. Bar.

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(From July 2011)

With sushi chefs imported from New York, this place is sure to entice the Valley’s lovers of Japanese food. Broken into three areas, the space has a lively hibachi area, a sushi bar with a cool urban vibe, and a separate bar with pumping house music. Start with the Wasabi Tuna Dumpling: Minced king crab and avocado get wrapped with a thin slice of tuna and placed atop a cucumber slice with an artful drizzle of wasabi mayo. Or the Ocean Mix Tartare, with king crab, salmon, ikura, and tomato pressed neatly into a tower. We also loved the Scorpion Roll, with soft-shell crab, shrimp tempura, and eel. The hibachi meals are fun too and best enjoyed with families or large group. Bar. 

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(From April 2012)

An appetizer sampler of edamame, assorted tempura (shrimp, vegetable, and spicy calamari), and dumplings (pork gyoza and shrimp shumai) gives a good idea of the breadth of the menu (we liked everything except the heavy-handed tempura). As for sushi, the names of the “special rolls” are tame compared with some (Blazing 635, Hurricane, Cowboy), but the Love Love roll is as good as it sounds: little jewels of salmon, crab, and avocado wrapped with slices of tuna and soy paper. Beer, wine, & sake.

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