Japanese Farmhouse Dining

WOW!!  What a Party at Uchiko!  It wasn't billed as a "party" but it felt like a party to us!  The beautiful gleaming restarant, our private dining room, members and guests gathering together ready for a fun evening, and...the fabulous food--ten courses--that floated into our room, surpassing all expectations.  The wines and sakes must be mentioned simply because they were wonderful. Thank you, Bill Kuhlman, for allowing our members the experience of Uchiko.

And thank you, Chef Paul Qui and his wonderful staff at Uchiko.  Uchiko is Japanese for “son of Uchi” and is the companion restaurant to South Austin’s Uchi, which opened in 2003.  Uchiko opened in 2010.  Chef/Owner Tyson Cole, chosen 2011 Best Chef in the Southwest by the James Beard Foundation, says both restaurants mix traditional Japanese with urban American flavors.   Of note, Texas Monthly Magazine has rated Uchiko one of the top 5 restaurants in the state. 

Our menu featured ten courses, but as Chef Cole explains, although the portions are small, they are “the perfect bite.” (Maybe two.)  The wines, except for the special sakes, came from our own Branch cellar and selected by Bill Kuhlman and Cellar Master Austan Librach.

Austin IWFS, Sunday August 21, 2011,  6:30 

Reception:  2005 Iron Horse Vineyards Russian Cuvee sparkling

Seasonal oyster

(Fresh wasabi, thai chili vinegar)

continue with the Iron Horse

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Loup crudo

(Mediterranean sea bass, Texas grapefruit, avocado, fennel vinegar ) 

Yokai berry

(Atlantic salmon, dinosaur kale, Asian pear, yuzu) 

2008 Domaine Kubler Cuvee "K" Pinot Gris, Alsace

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Avocado nigiri

(Yuzu kosho, tamari) 

Nasu nigiri

(Japanese eggplant, lemon miso) 

Otokoyama Tokubetsu junmai (sake)

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Boquerones nigiri

(Spanish white anchovy, bottarga, gremolata ) 

Ika yaki

(Grilled fresh squid, Korean pepper, green apple, sorrel, red curry) 

Suishin “drunken heart” junmai (sake)

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Dewberry Hills farm chicken

(Short grain sweet rice, banana leaf, thai chili vinegar) 

Ninjin bacon

(Grilled kurobuta pork, carrot, pecan soil) 

2007 Alain Jaume & Fils, Domaine Grand Veneur, Clos de Sixte, Lirac

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Sweet corn sorbet

(Polenta custard, caramel salt, lemon)

Chateau d’Armajan des Ormes Sauternes 2004 Bordeaux