Uchi Coma

James and I had our 1 year anniversary this past weekend. We had dinner at Uchi, which is an absolutely amazing Japanese restaurant here in Austin (in a renovated house). Every bite was incredible, really really superb. It was a really fantastic night, and I just want to throw it out there...I'm really lucky.

Our coursed dinner:

uchi shot quail egg yolk and sea urchin, submerged in sparkling wine
spider roll softshell crab, flying fish roe, english cucumber and white soybean paper

hamachi and unagi sashimi
hotate tamago diver scallop٠bottarga gremolata٠seabeans٠golden raisin٠uni٠smoked ikura
maguro sashimi and goat cheese with cracked pepper, fuji apple and pumpkin seed oil
shag roll tempura fried bond roll (avocado, sundried tomato, white soybean paper) with salmon and squid ink sumiso sauce

We had a drink at the bar while we waited for our table, and James saw the bartender prepare an uchi shot. I had read about it on the online menu and knew what it consisted of. The bartender said it was made to combine 3 powerful aphrodisiacs...James promptly ordered a round. First you sip the bubbly down, then let the sea urchin flesh into your mouth, then the yolk of the quail egg...you then promptly bite the yolk to fully release the flavor. This made me fully want to release vomit...James loved it. When I think back to it I really knew I wouldn't love this. The flavors were truly delightful, but my textured-based pallete just couldn't handle that combo.

Once we were at our table we ordered a spider roll. Maybe an odd thing to start with, normally I'd course from lighter to heavier; but we both love this roll so much we didn't wait. Next up was a few pieces of sashimi - some lovely hamachi and unagi. For those of you who are a bit freaked by the thought of eel...DON'T BE...insane goodness.

Uchi does a nightly menu to accompany their regular menu, and we decided to order the hotate tomago (diver scallops) from it. James had only had scallops once before, and he wasn't in love with the flavor of these; but I thought they were heavenly. They were served with golden raisins and a golden raisin reduction which was fantastic. Also, there were sea beans which I was really curious about. Turns out they're like the top stem of asparagus but really salty. Next up was the maguro sashimi. ZOMG. Imagine raw fish tasting like the most buttery piece of filet you've ever eaten. Now imagine that with pieces of green apple and melt-in-your-mouth awesome goat cheese. This dish was so simple, and so amazing. I think we both nearly cried we were so happy.

Finally...for the fat kid special we finished with the shag roll. This is seriously as fat kid as sushi can get - take a roll with avocado and salmon, then dip it in tempura and fry it. Drizzle squid ink sauce on the platter and be sure to get as much of that as possible onto the roll. Devour.

Shag roll ^^^

Everything about that meal - really that night - was incredible. If you come to Austin we must go there. Bring some loot, cause fish ain't cheap.