Leaving the fate of your meal up to someone else isn’t always the easiest thing. Surprises around every corner, unknowing line ups of plated wonder coming every few minutes. At Uchi Dallas however, giving the reigns to talented Chef Du Cuisine Nilton “Junior” Borges, Jr is the best choice you can make. They call it the ‘Omakase Tasting Menu’ and what I experience when invited in to try it out courtesy of Uchi can only be described as “the greatest hits” of Uchi’s menu and beyond. We were treated to the chef’s tasting, a multi-course chef’s daily tasting menu that included some favorites and some seasonal dishes that came upon a delicious whim.
Small starters included wellfleet oysters with cilantro mignonette, famous ‘hama chili’ composed of baby yellowtail, ponzu and thai chili and an inventive Uchi salad with hydroponic baby romaine, edamame and jalapeno dipping sauce. Light and delightful, these first course small plates were so tasty. One of my favorites was the salad which the waitress recommended we eat like chips and salsa. In!
After a brief introduction by overall Uchi/Uchiko Executive Chef Tyson Cole, we began to enjoy the next plates. A Madai (Delicate and Sweet, from the Snapper family) nigiri was prepared and enjoyed by tasting the fish first to capture a citrusy lemon flavor, so basically magic. Local Comeback Creek Farm tomatoes were paired with plum, house umeboshi and a5 lardo oil. Finally we tasted ‘Sakana Mushi’, a steamed white fish parcel with tom yum broth, tomato and mushroom. Are you getting hungry yet? The mains are not to be missed.
A third and final trio of savory dishes arrived soon after. ‘Karaage’ was a delightful take on fried marinated chicken, sweet chili, fish sauce caramel and a seasonal pickle. This ain’t your mamas fried chicken, no mam, but it is delicious and super crispy. Following, ‘Akami Te’, a bigeye tuna, watermelon and fish sauce was subtle to the palate but strong on flavor. I could eat that all day! Finally the ‘Bacon Steakie’, a hearty dish of pork belly, radish, citrus and herbs was a sumptuously composed plate that screamed ‘where’s the bacon?!’.
After your meal, order dessert. I don’t know how Uchi is able to do it so well, but seeing as they have a personal pastry chef magic is created. My favorite? An explosion of yum better known as peanut butter semifreddo with apple-miso sorbet and raisins. I’m drooling as I type this because that dessert is so good!
Uchi Dallas is everything you want it to be. A sexy dining room with understated wood accents, kitchen talent that leaves your taste buds wanting to know how they do it and a support staff of individuals who keep the show running in tip-top shape. Put this one down for must-try, trust me.
