Dining Guide

Uchi

Nothing beats sitting at the sushi bar at this iconic Austin spot, especially when you meet newcomers experiencing it for the first time. We started with fish fresh from the Tsukiji fish market, including sweet and mild ocean trout with lemon zest and Maldon salt and tender amberjack with a tart ponzu and chiles, as well as the avocado sushi, perhaps the best-kept secret on the menu. A special of ika karaage piqued our curiosity: the fried squid more than delivered with its crisp radish and tangy play on aioli. We loved a simple dish of thinly sliced trumpet mushrooms lightly marinated in vinaigrette and served with strips of crispy fried shallots. We finished with our favorite sushi treat, Japanese sea bream with shiso leaves, lemon, and a touch of salt.