Olive Gelato
Gyutoro
40 ModernLifestyles.tv
From the first contact with an
impeccable reservation system wherein they
take some reservations and still leave room
for walk-ins, combined with an experienced
staff with over 90 percent coming from their
Austin and Houston destinations makes
for brilliant service. We enjoyed a magical,
mystic journey of over 15 courses. It did not
hurt that my guest for the evening, David
Hira, (whose son is in management at Uchi
Houston) led to everyone of the service
staff presenting a difference course for our
blissful consumption. David is an avid foodie
who missed his opportunity to dine at Uchi’s
opening night so I became the understudy.
We were greeted at the reception desk
by a magnificent Amuse Bouche that made
me want to stay in the lobby for more! We
were perfectly placed at the intersection of
the happening bar and dining room with a
perfect view of the crowded Sushi Bar to let
the parade of fabulous food begin.
The menu is a tour in an Asian tapasstyle of taste experience dishes to share. It
is divided into three main sections with an
Everyday, Today and Sake Social menus. The
menus are then categorized into Tastings,
Sushi + Sashimi, Makimono, Greens + Soups,
Agemono, Desserts and Drinks. If you don’t
want to decide, there are three omakase, or
chef’s tasting options: a six-course version, a
10-course or vegetarian. As special guests of
Uchi, we were honored with fifeteen courses
from land, sea, and outer space. There is
also magnificent sushi and tempura. Chef
Nilton Borges Jr. is the Dallas Chef de Cuisine.
He landed in Big D from the NYC dining
nightmare. Their Sous Chef, Dina Butterfield,
whom I had met at the Chefs For Farmers
Mix Off competiti ۈ