Thursday, November 19, 2009
downpour, we found the mood inside this pretty orange cottage
refreshingly uplifting—the bar area pulsed with cool
customers chirping and imbibing and swift servers doling out
complimentary appetizers. Seated at the sushi bar, we had a
wonderful view of the artists at work. Chef Tyson Cole is a
genius; we couldn’t get enough of his madai (Japanese
black snapper) with lemon zest and olive oil. Other standouts
included mussels in a coconut crêpe with alfalfa sprouts
and quince and maplewood-smoked baby yellowtail with yuca chips,
Asian pear, Marcona almonds, and garlic brittle. That attention
to detail extends to the servers as well, who always seem to
know what you want right before you do. Beer, wine, & sake.
Monday, October 5, 2009
|Uchi named " Best place to celebrate an anniversary" in Your A-List poll||austin360.com|
|Insider's Guide to Austin (Uchi-Chef Tyson Cole combines flavors in amazing ways,,,)||Southern Living|
|Tripod-Different angles on music, literature & dining (Tyson Cole…the chef talking about music)||TRIBEZA|
|Table Talk: What's a Foodie? Foodie: A love/hate relationship-Tyson Cole, Executive Chef-Uchi||dupuydish.blogspot.com|
|Cooking class with Chef Tyson Cole||thealcoholian.com|
|Foodie News That's Fit to Eat (Capital Chow: Info on Uchiko)||Eat & Drink Austin|
|The Filter: Dining- Uchi Update||Texas Monthly|
|Stroll through quintessential Austin…Fodder for foodies:...Then there's the shining star of upscale sushi, Uchi…||Austin American-Statesman|
|What makes Austin attractive? Cuisine: …The current top dog is Tyson Cole at Uchi, with two restaurants on the way…||Austin American-Statesman|
|A Fabulous Drink at Uchi||fabulousdrinksaustin.com|
|BlackBook Lowdown: Uchi-"Lauded Japanese chef Tyson Cole started in Austin but took study breaks in New York…||blackbookmag.com|
|TexSom crowns best sommeliers in Texas.."First place this year went June-Ann Rodil from Austin's Uchi"||dallasnews.com|
|2009 Texas Sommelier Conference: Texas’ Best Sommelier||dmagazine.com|
|Uchi’s June Rodil officially a wine goddess||austin360.com|
|Ten Things We Learned at #DLW09 Conference & Taste-Off and #Texsom||vintagetexas.com|
|Uchi's Rodil Wins Texas' Top Sommelier Honor||Austin American-Statesman|
|Food-o-file"we're in congratualatory mode, kudos to Uchi beverage director June Rodil, who was named Texas' Best Sommelier…||austinchronicle.com|
|Food-o-file"we're in congratualatory mode, kudos to Uchi beverage director June Rodil, who was named Texas' Best Sommelier…||Austin Chronicle|
|HotSchedules may broaden scope (Uchi mentioned and quote from Andy Erdmann)||Austin Business Journal|
|Micahel Hsu Profile (includes a quote from Tyson and a photo)||Austin Business Journal|
|Winebits 92: Best sommelier, wine bottle design, wine label changes||winecurmudgeon.com|
|Uchi’s Tuna and Goat Cheese Sashimi||chaosinthekitchen.com|
|Austinite June-Ann Rodil Wins 'Texas' Best Sommelier'||texsom.com|
|Tastemakers Austin: Uchi||Taste of the South|
|Don't Mess with Texas (Sommeliers)||bigcityironhorse.com|
|Austin’s June Rodil named ‘Best Sommelier’ in Texas||Houston Community Newspapers|
|Super Texans: tasting Texas with the Austin Dream Team||dobianchi.com|
|Best Sushi Bars in Austin: #1 Uchi-"Beautifully set in a refurbished home, Uchi is one of the premier sushi restaurants…"||austin10.cityspur.com|
|Austin Cocktail Throwdown (Mention June being on KGSR this morning)||tastytouring.com|
|Food Ink: From broccoli to cupcakes, mixers to oven mitts, food-related tattoos aren't just for chefs and home cooks||Austin American-Stateman|
|Plate I Vine Interactive Cookbook Lets You Cook Uchi at Home!||keepercollection.com|
|My Reward: The Best Meal of 2009, and maybe of my life! At uchi||hungersauce.com|
|Texas Two-Step: From Scruffy Honky-Tonks to Slick Boutique Hotels, Austin Walks the Line Between Old School and New||New York Times Magazine|
Thursday, August 20, 2009
Monday, August 3, 2009
Your A-List Best Place to Impress a Date-Uchi austin360.com 4/16/2009
Uchi's Executive Chef, Tyson Cole (recap of radio broadcast, promoting the festival) 101x.com 4/16/2009
Texas Chefs Master the Texas Hill Country Wine and Food Festival texasmonthly.com 4/17/2009
Indulgence uncorked: Texas Hill Country Wine and Food Festival (mentions Tyson for Culinary Masters Dinner) austin.decider.com 4/17/2009
Texas Hill Country Wine and Food Festival on for April 16-19th (mention Tyson for Stars Across Texas event) diningoutwithrobbalon.com 4/17/2009
24 and Counting-Tastes of the Texas Hill Country Wine and Food Festival Austin Chronicle 4/17/2009
Snapshots: Stars Across Texas at the Long Center austinist.com 4/18/2009
Moony for Stars Across Texas at the Long Center 2 (Uchi's hazelnut cup combined several textures…) austin360.com 4/18/2009
Wine & Food Fest: Steak Tartare Across Texas (mention Tyson and picture of the pork belly) austin360.com 4/20/2009
Texas Culinary Masters Add Heap of Imagination (review on event, info and quote from Tyson) Austin American-Statesman 4/22/2009
Tyson Cole, Chef of Austin's Beloved Uchi Restaurant in South Austin theironsaustin.com 4/23/2009
The Austin Experience: Fodder for Foodies…"Then there's the shining star of upscale sushi, Uchi…" Austin American-Statesman 4/25/2009
Uchi: Melon gazpacho with Maine lobster (Chef de Cuisine Paul Qui prepares the fresh dish) KXAN 5/1/2009
Rarest of Them All (Best Sushi and Service) Rare Magazine May 2009
Kitchen Confidential…for these top chefs, it's all about the joy of cooking Tribeza May 2009
The Loop/ Weekender-Capital Gains…Uchi's sexy Zen-like aesthetic echoes its arfully plated rolls… Houston Modern Luxury May 2009
Uchi announces a second location: Uchiko austin360.com 5/11/2009
Uchi to launch second, way more accessible location austin.decider.com 5/11/2009
Uchiko maggiesaustin.com 5/11/2009
The New Uchi Chowhound 5/11/2009
Details on Uchiko this is life in austin.com 5/11/2009
Baby Uchi Announces New Location texasmonthly.com 5/11/2009
Uchi-inspired restaurant coming to North Lamar Community Impact News.com 5/12/2009
From South to North Lamar: Uchi opening a second site Austin American Statesman 5/12/2009
Uchi, Part Two Envymags.com 5/13/09
Uchi Details Unveiled, The Countdown Begins Austin.com 5/13/09
Uchi to roll out new restaurant Austin Business Journal 5/13/09
Uchi goes uptown for second location nattibeth.blogspot.com 5/13/2009
Owners of uchi announce plan for second unit nation restaurant news.com 5/14/09
Dining & Retail…Uchiko today in austin.com 5/14/09
Cencor partnership buys office building for redevelopment rebusinessonline.com 5/14/09
Restaurant Poll 2009 (top restaurant, chef, sushi, japanese, sushi, décor, service...) Austin Chronicle 5/15/09
American Sushi…U.S. Chefs are bringing Japan's trademark cuisine back to its roots The Atlantic Online June 2009
6 Texas Tastemakers: Presenting a few of our favorite Lone Star State chefs Saveur June 2009
The Guide Texas: Where to Eat (uchi: located in a 1930's bungalow, Tyson Cole's
Texas-inflected Japanese restaurant…) Saveur June 2009
Saveur gets savvy about the lone star state…Look for mentions of uchi's Tyson Cole… Austin American-Statesman 6/3/2009
Open Table Diners' Choice 2009 Annual Winners-Best Overall (Uchi in top 50) opentable.com 6/30/2009
Tuesday, July 21, 2009
Monday, July 20, 2009
Cooking Class with Chef Tyson Cole
Posted by johngl
What does this guy have to smile about?
Adding to his numerous other accomplishments, back in April, Cole’s Uchi came in at number eight in Bon Appétit’s listing of the the top ten sushi spots in America. In 2005, he appeared as one of Food & Wine’s best new chefs. Uchi has been such a huge success, he is opening another one near Austin’s Hyde Park neighborhood. Further, he may open a Spanish-themed restaurant in the new W hotel, slated for completion sometime next year.
Lucky for me, I first met Chef Cole not long after Uchi first opened in 2003. That was back when you could walk in nearly anytime and get a table immediately. In fact, we had wine dinners there. Eight to ten of us would get loud and boisterous and eat great dishes prepared by the master himself. One of the most memorable dishes I have ever consumed was served at one of those dinners – a monk fish liver preparation with Black Guts Shiraz.
Later, in 2004 and early 2005, I sat at the bar as he personally cut sushi and sashimi for me using his fugubiki knife — the one made for him by one of Japan’s oldest sword makers. It was marvelous. I have a fondness for blades and I’d never seen anyone use a knife like that at a distance of about two feet. His concentration and precision were remarkable. I learned many things between bites. It was also the first time I ever ate fish priced at over $50/lb.
So, when I heard he was doing a Central Market Cooking School presentation, we signed up immediately. I was hoping we could get front row seats.
There I was again, sitting in front of the master, his knife within touching distance. He didn’t have a clue as to who I was. I wasn’t surprised and actually expected that since the last time I talked to him face to face was probably about five years ago.
Anyway, enough of this rambling…
Chef Cole brought out the big fish — a Chinook salmon — and gave us a lesson in fish butchery.
We also got a peek at his playful side as he quickly removed the salmon’s head and stood it up on the counter.
I watched Chef break down the salmon and cut it into belly (otoro), tender, mid-back, and back sections in about two minutes. The belly is the fattiest and it gets progressively leaner as you move toward the dorsal fin. Different parts are used for different dishes.
Getting down to eating, the Chef and his crew prepared a wonderful Sockeye crudo (raw fish). The yellow watermelon provided sweetness, the pickled watermelon provided the crunch, the vinaigrette came forward with some clean acidity, and the salmon just melted away in the mouth.
The reason I go to these classes is that I always seem to learn something. This time, it was how to cold smoke salmon in a stove top smoker: just put some apple-wood chips at one end of the smoker and the fish on top of some ice at the other. Close the lid, putting the chip end over the flames. I wish I would thought of that.
I usually find smoked salmon wa-a-ay too smoky; this fish was just kissed with smoke. The watermelon radishes (called that for their interior colors) provided a nice bit of crunch, the fried apple puree came in with some sweetness. Wonderfully balanced!
I didn’t expect Chef Cole to actually cook fish. He is, after all, a sushi master. But this wonderful dish of pan-seared salmon (back section) was tender and flaky. What is a little odd, at least to me, is that the fried Brussels sprout leaves were the most interesting part of this dish. Just after frying, the sprouts were hit with some salt and perhaps a little pepper. Very surprising.
Then there were the roasted grapes (coated in oil and oven-roasted for 45 minutes at 375). What a shot of sweetness!
We didn’t get much of a demo on the dessert, it just sort of appeared. We did hear about a new machine they just put in at Uchi that whips up sorbet in about three minutes. I’m jealous.
This dish would work equally well as an amuse-bouche style opener or mid-meal palate cleanser. The tang of the grapefruit did wonders to wake up the mouth and sliced right through the salmon oil that the cooking brought out.
While Chef Cole was up front bestowing cooking wisdom upon the worshiping masses, the two men below did most of the work to bring these dishes out in a manner worthy of Uchi. I wasn’t at all disappointed.
It was almost like the old days: Chef Cole cutting fish with that sword-like blade while I sat there observing with rapt fascination. It wasn’t quite the same as going to Uchi, but the cooking class was a lot easier to get in to and was less spendy. At this point in Cole’s career, I’ll take what I can get.
Friday, July 17, 2009
Monday, July 13, 2009
August issue of Southern Living: http://www.southernliving.com/travel/south-west/things-to-do-in-austin-texas-00400000048735/
A-list poll from Austin 360:
In July’s Austin Monthly they have a “Newcomers’ Guide” which features Uchi under the Good Eats section:
The Place to See and Be Seen:
Tyson Cole left the popular North Austin sushi spot Musashino to open Uchi on South Lamar in 2003, and it quickly became one of the best restaurants in town. Cole has been a celebrity chef in his own right since 2005, when Food & Wine magazine included him on the cover with its picks for top chefs in the nation.
Tyson is featured in the article, “6 Texas Tastemakers” in the June issue of Saveur: http://www.saveur.com/article/Our-Favorite-Foods/6-Texas-Tastemakers
Saturday, May 16, 2009
Sunday, April 5, 2009
Tuesday, March 31, 2009
How about an occasional omakase menu that features one ingredient as the main attraction?
I know. Iron Chef, that's been done, but to me it just feels cool. Hear me out,I mean, it could be done on a monthly basis, you know one night only (maybe a slower night, like Sunday or Monday?).
It would be a great way to get the foodies in more often and hopefully create some new ideas for menu items in the future.
Sometimes limiting oneself can breed some amazing creativity.
Thanks. That's my two cents for now.
*The above photo is my choice for first main ingredient.
Monday, March 30, 2009
Sunday, March 29, 2009
- ▼ 2009 (20)