So I finally took my camera with me to Uchiko for dinner. We’ve eaten at Uchi and Uchiko plenty of times, but I’ve never photographed anything. I’m not really sure why. Anyway, here’s how our evening went!
I had the pan am, a cocktail made with sake, watermelon agua fresca, and granny smith apples. Justin had the Zero Sen, a sake made just for Uchi and Uchiko. He designed the label for the bottles. 🙂
We were brought a tiny amuse-bouche of grape tomatoes with basil blossoms.
Cobia crudo – Caribbean kingfish, cucumber and jalapeno.
Justin designed the chef’s coat patches. 🙂
Madai – Japanese bream nigiri with shiso, meyer lemon zest and olive oil.
Nasu – Japanese eggplant and sumiso nigiri. This is seriously the best eggplant you”ll ever taste.
My absolute favorite thing in the universe: take nabe – a searing hot bowl of perfectly seasoned rice, Japanese mushrooms, a fried egg, and bonito flakes. When it’s brought to the table, the lid is lifted and the bonito flakes curl up and move a little. It pretty much rocks, and we order it every time.
Gyutan – grilled beef tongue nigiri, fish caramel and sea salt.
Tempura nasu – eggplant crisps with sweet chili sauce.
The obligatory Justin in the corner photo.
The new flatiron wagyu dish (I think it’s called wagyu take), with onion skin crisps, onion paper, and matsutake mushroom puree.
Justin designed the menus. 🙂
This is the new ninjin bacon – pork belly with carrot puree, pecan-olive crumbs (I think) and heirloom baby carrots. Mmmm, pork belly.
Hamachi – yellowtail nigiri with pickled shallot and fresh jalapeno, and sake toro – salmon belly nigiri with ginger and tamari. Heaven.
Justin designed the chopstick holders. 🙂
Justin designed the sign and the modified the logo. 🙂
Uchiko, I heart you. Husband, you rock.