Again? Uchi, 4th Quarter 2008

Amuse - Crispy Plantain, Avocado Lime Purée, Garlic, Ginger, Yellow Bell Pepper

Hirame Usuzukuri - Thinly-sliced Flounder, Spanish Olive Oil, Smoked Sea Salt, Yuzu Zest, Daikon, Crispy Quinoa

Umi Carubonara - Diver Scallops, Uni, Spaghetti Squash, Smoked Char Roe, Bonito, Shiso

Bara Mutsu - Seared Escolar, Tuscan Cantaloupe, San Bai Zu, Olive Oil, Thai Chili, Fried Basil

Omaaru Ebi - Maine Lobster, Lavender, Thyme, Castle Franco Radicchio, Bacon

Kare Ebi - Grilled Maine Halibut, Baby Coconut, Shrimp Plantain, Ginger, Thai Chili, Pork Belly Salt

Maguro Sashimi and Goat Cheese with Cracked Pepper, Fuji Apple, Pumpkin Seed Oil

Foie Gyunyu - Foie Gras Mousse, Milk-Nutmeg Purée, Toasted Rice, Honey, Milk

Hamachi Cure - Maplewood-smoked Baby Yellowtail, Yucca, Asian Pear, Garlic Brittle

Curious. Wasabi and cutlery?

Hotate - Diver Scallop, Spicy Aioli, Avocado; Anago - Saltwater Eel, Ginger

Wagyu Yaki - Oak Grilled Wagyu Top Sirloin, Fennel, Anise, Maple, Matsutake, Gooseberries, Mostarda

Parsnip Cream Wafer, Orange Pudding, Curried Crumb

Riverside Taco Stand

South Austin Trailer Park (Shuggy's), Sugar Mama's Bakeshop

Shrimp Po-Boy

Ice Cream Battered Onion Rings

(clockwise, from top) Banana Puddin', French Toast, Marilyn Monroe,
Vegan Pumpkin Chocolate Chip

Am I in South East Asia? I dare say, I am.

Philippines

Hong Kong

Maiko

Kobe Sliders

Calamari

Mac and Cheese

Uchi Again, But À La Carte

Amuse - Basil-lemongrass sorbet

Hamachi Cure - Maplewood-smoked baby yellowtail, yucca, asian pear, garlic brittle

Pitchfork Roll - wagyu beef and fresh avocado with tonburi land caviar and leek crisps

Shag Roll - tempura fried bond roll (avocado, sundried tomato, white soybean paper) with salmon, and squid ink sumiso sauce

Endo Roll - sea bass and snow crab in rice paper with frozen red grapes and Japanese cucumber

Bacon Steakie - twice-cooked kurobuta pork belly with green apple

Milk - Valrhona soft chocolate, fried milk, milk sherbet, toasted milk, chocolate oil

Carrotcake Cupcakes with Buttered Pecan-Cream Cheese Frosting

Rum & Coke Cupcakes

Mocha Tart

Green Tea Shortbread Cookies

Recreating Edamame Potstickers

My attempt at recreating my favorite dish at the corner sushi joint back in New York. Edamame Potstickers. Wasabi Cream Sauce. Yum.

Uchi, Omakase Tasting Menu

Amuse - red beet gelee, julienned breakfast radish, pickled garbanzo beans, lemon vinaigrette

Hirame Usuzukuri - thinly-sliced flounder, Spanish olive oil, smoked sea salt, yuzu zest, daikon, crispy quinoa

Nairagi Toro - Hawaiian billfish belly, ugly ripe tomatoes, shaved yellow watermelon, shish to peppers

Aji Viche - Japanese Spanish jack, cherry tomato, spring onions, ichiban dashi

Hotate Tataki - seared maine diver scallops, citrus confit, fennel marmalade, nori-green tea cloud

Kare Sake - sake lees-poached dayboat halibut, melted leeks, fresh garbanzo beans, karashi mustard

Tombo Crudo - seared Hawaiian albacore, pomegranate zu, pickled cipollinis, California cherries, sweet chili

Opaka Paka Ume - grilled snapper, nectarines, ume, parsley cream

Tako Pops - sesame oil marinated baby octupus

Foie Nigiri - Hudson valley foie gras, chicken crackling, sansho, lime juice, radish

Wagyu Tomorokoshi - grilled kobe-style ribeye, bluefoots, baby eggplant, ramps, miso-corn butter

Bacon Steakie - twice-cooked kurobuta pork belly with green apple

Coffee and Eggs - Cuvee panna cotta with mango ‘yolk‘, shiro chocolate sorbet, coffee soil, mango paper