Uchi
Chef Tyson Cole, who has sliced fish in Tokyo and speaks fluent Japanese, pushes Asian fusion in an aggressively Western direction at Uchi, housed in a converted 1930s bungalow illuminated by custom light fixtures fashioned out of fish baskets. Cole combines superfresh seafood flown in every day from Tokyo’s Tsukiji market with familiar ingredients for beautiful dishes that are zingy, vibrant and unexpected. His signature Uchi-viche, for instance, incorporates salmon, striped bass, tomato, bell pepper, garlic and cilantro. Cooked dishes are just as innovative and delicious, including crisp panko-crusted green tomatoes and the lusciously smoky, salty, fatty Bacon Steakie, pork belly glazed with sweetened, reduced fish sauce.
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From the From the May 2008 Food & Wine Go List
Brilliant vegetable-focused dishes.
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