Uchiko Houston — Restaurant in Houston

Went here for an exclusive credit card event thing. Would've loved to join a few Yelp Elite event things too, but I don't like showing my face and setting any sort of expectations.

So a little bit about the format: Uchiko does that faux "omakase" thing where they charge you a fixe prix for a combo meal and then set you at a table like any other before a symphony of whatever waitresses are available at the moment bring out the courses to you, one by one. If you're familiar with my other writeups, it's a lot like Shimogamo or Phase 1 of The Duck Inn.

What I find extra disappointing, however, is that Uchiko by far has the most impersonal "omakase" service I have ever had to go through. At least with Shimogamo, you have a dedicated waitress tending your table throughout the meal, and with The Duck Inn, you have some one-on-one time with the chef when it comes time for the main dish. Uchiko combined the worst of both worlds. Granted, the waitresses were all pleasant and polite and I have nothing but appreciation for them individually, but I lived in Fort Wayne for a good while. Politeness doesn't impress me.

They also closely followed the Duck Inn's "fine dining" format where most of the courses are really appetizers that taste like whatever, with a hearty "main dish" coming second-to-last before closing with a heavy dessert. Alas, in Uchiko's case, the "main dish" wasn't much to talk about. It was a sirloin steak that tasted impressive with the first couple of bites but ultimately... It is a sirloin steak. With fries. And a vinegary chimichurri. You can be forgiven for mistaking it for a filet mignon, but the waitress said it was A5 and I have doubts about that part. There was no discernible sourcing for the meat, and the texture was much closer to "American wagyu" than I'd imagine any A5 counterpart to be. It is a good entrée on its own, but this is HOUSTON and steak should not taste boring.

But Uchiko, at least, advertises itself as a fine sushi place, so I'd be amiss not to talk about the fish. After all, Texans seem to seek Uchi Restaurants for superlative sushi.

...This is not superlative sushi.

The "Hamachi Chili" was quite dressed up and you could taste a lot of chili alright, but the fish itself was average at best. It just tasted like a sad piece of Hamachi eaten with 3 slices of tangerine to me (for like, $10. Plus.) The chili sauce was quite acidic as well - which sadly prompts me to repeat a criticism I had with Shimogamo: If your sashimi requires a lot of condiments to shine, ESPECIALLY if one of those condiments is copious amounts of vinegar, then it's not a good sashimi.

The second course, a traditional piece of nigiri "from the Toyosu Fish Market", was honestly so whatever that I couldn't even be bothered to remember what fish they gave me.

The third course was an avocado nigiri and it was honestly the best piece of the meal. What is it with these faux omakases and their cheapest piece being the best piece of the meal???! I mean, I can comment on how good the avocado is, but I know you didn't, and wouldn't, come here for avocado nigiri.

The fourth course was an akami temaki (or tuna handroll for us Americans) in soy sauce. It... is correct, I suppose. Is it a good handroll? Yes. Is it a particularly special handroll? Not really.

Finally, the dessert. An avocado sherbet with coconut flakes and lime cream. One thing I have to praise Uchiko on is that there is a lot of contrast in this one, without any of the flavors fundamentally clashing with each other. The lime cream provided a lot of tart that helps counter the almost-overwhelming pungency of the avocado, before the light coconut flakes balance out them both. It was a bit late into the game and the portion was a bit much for me, but I do approve this as a true "fine dining" dish.

TL;DR A very stereotypical, "assembly-line" fine dining place that serves sushi yet "specializes" in hot food. None of the staff, waitresses, cooks or otherwise, looked particularly happy or stressed. They are just doing their job, and you're just...

Nut allergy warning: Came for their prix fixe lunch menu. Their pork belly is topped with walnut, tamarind, burnt honey and chili glaze. The sorbet also may have nuts. Would highly recommend warning your waiter and keeping an eye out, because they did make a mistake with mine (more on that below).

Parking: I don't like valet, so I parked at Post Oak Plaza by Arhaus and walked over. There is complimentary valet available (tipping encouraged).

We had a reservation for three at 12:30PM on a Sunday and were promptly seated. Overall, the restaurant was not too busy during this time.

Time-to-Drinks: ~5 minutes Time-to-First-Course: 15 Minutes Time-to-Second-Course: ~30 Minutes Time-to-Desserts: 1 hr, 15 minutes

TL;DR on the above: Definitely set aside some time for having lunch.

With the three of us, we all went with their prix fixe menu and shared most dishes, along with tasting each other's drinks.

Brussel Sprouts (4.5/5): Very nicely caramelized, good texture (although slightly inconsistent as some are crispier and some are soggier), nice portion that is quite sharable. Hama Chili (4.5/5): 4 or 5 slices of yellowtail sashimi on citrus with ponzu sauce. An Uchi classic that is always a hit. Wagyu Burger (4/5): I liked this a lot more than I expected for a burger from a sushi spot. The patty has a great texture, and the flavors are rich and blend well between the cheese, pickles, and meat itself. I'd say the fries are a bit weak (some not that crispy) but the aioli they gave was pretty good. Hearth Pork Belly (3.5/5): Nice char, good amount of salt but balanced with the burnt honey/chili glaze gives a nice offset flavor. Portions weren't that large for this one - I think you only get 5 pieces. So if you go with the hama chili + the pork belly...you're probably leaving hungry.

There was a slight miss in service where I informed the waiter that I had a nut allergy, and a different waiter brought over a pork belly dish which had nuts. Thankfully, my friends caught it and it was returned and re-made. To make it up, the kitchen upgraded our desserts from the prix fixe, for which I appreciated the gesture.

Dessert: Pretzel Tart (4/5): This is the only Uchi dessert I hadn't had before, and I actually really liked what they did between the maple flavor and the crust. Downside, you really have to dig into it to break a piece off (the crust is quite hard). Milk & Cereal (4.5/5): Uchi's cornerstone dessert always hits. If your waiter doesn't tell you, try to get a bite with a bit of everything. Cheesecake (3.5/5): While this was a nice refreshing cheesecake, I feel like it sits in a weird place where it's not a rich cheesecake but it's not as light as a Japanese cheesecake. I liked it, but it didn't do anything crazy.

Cocktails: Koen (4.5/5): I got hit with a bad memory of a jalapeno beer while drinking this, but aside from that I really liked the spice and cucumber mix. Hachi no Hiza (3.5/5): A much lighter gin drink, little sweet with the honey. Lychee Martini (4/5): Surprisingly tasted more like lychee than I expected. Good balance of sake and vodka taste. Would order again. Subarashi (4/5): Kind of like you squeeze some lemon and floral coloring into tequila. The slight smokiness/agave of the reposado lingers a bit, leaving a nice warm mouth feeling. Espresso Martini (?/5): I actually didn't try this, but my friend ordered three so... it's probably good? Sobohana (4.5/5): If you like gin, this is the most gin forward of all of the gin drinks we tried. It's basically like a spin on a gimlet. Love what they did here.

Overall, the lunch prix fixe and amazing cocktail happy hour is a great time with friends for a reasonable price. Despite the miss with my nut allergy, service remained on point and considerate otherwise....

In the ever-evolving landscape of Houston's culinary scene, where sushi can either soar to celestial heights or plummet into the depths of mediocrity, Uchiko emerges as a shining star worthy of both acclaim and reverence. Nestled in a vibrant and upscale corner of town Galleria, this establishment not only delivers on the promise of exceptional sushi but also curates an experience that resonates with both aficionados and casual diners alike.

Let's talk fish—because here, it's not just fish; it's a testament to the artistry and precision that defines great sushi. Uchiko sources its seafood with an uncompromising commitment to quality, ensuring each slice boasts freshness that sings on the palate. From delicate cuts of maguro to buttery hamachi, every piece exhibits a flawless texture and a purity of flavor that transports you to the bustling fish markets of Tokyo.

But Uchiko is more than just impeccable ingredients. It's an ambiance that effortlessly blends sophistication with a relaxed, welcoming vibe. The moment you step through its doors, you're enveloped in a chic yet unpretentious atmosphere, where the hum of conversation mingles with the soft glow of ambient lighting. The staff, eager and knowledgeable, guide your culinary journey with genuine enthusiasm, offering insights and recommendations that elevate the dining experience.

And let's not forget the libations—a well-curated selection of drinks that complement the nuanced flavors of sushi. Whether you opt for a crisp sake to enhance the umami of your sashimi or a carefully crafted cocktail to punctuate the evening, Uchiko's bar delivers with finesse.

Convenience is often a luxury in Houston bustling city life, yet Uchiko manages to provide it effortlessly. With valet parking that ensures a hassle-free arrival and departure, coupled with its prime location in one of Houston's most vibrant districts, dining here becomes not just a meal, but an event.

In the realm of sushi experiences, Uchiko earns its place among the elite. It's not merely a restaurant; it's a culinary sanctuary where passion meets perfection on every plate. Whether you're a seasoned sushi connoisseur or a newcomer eager to explore, Uchiko promises a journey that tantalizes the senses and leaves an indelible impression. Houston, rejoice—for Uchiko awaits, ready to redefine your sushi expectations one exquisite...