Austin Must-Try: Uchiko

If you're a fan of food living in Austin, by now you've heard of Tyson Cole's new restaurant - Uchiko. Whether or not you've been is another story. I've been lucky enough to attend their soft opening, a private food blogger event and sit at the sushi bar with a friend thanks to a generous $100 gift card from their awesome PR team. Life is good.

As a result of my good fortune, I've tried numerous things on the menu, and yes, it IS that good. Are some of the menu items pricey? Yes, but they're worth it. There are also several affordable dishes that you can walk away feeling satisfied and with your wallet not fully depleted. The bottom line? You need to check Uchiko out - whether it's for a romantic dinner, a fun night out at the sushi bar or for their saki social happy hour where you get some great steals.

Here are a few of my favorites captured from my various trips there - I can't wait to go back!

My favorite bargain purchase: tempura eggplant. $4 for a bowl of these beauties - the texture is to die for!

You can't have an Uchi or Uchiko experience without having the pork belly - Tyson Cole makes the best! He's got two pork belly options at Uchiko - obviously I tried both. This is the bacon sen.
Just make sure you finish your trip with the fried milk. You'll thank me :)

Eggplant Chicken Saute

One thing I never grew up eating was eggplant. It wasn't that I didn't like it, I just never really tried it. Feeling the need to try something new, I decided to take on eggplant. The result was surprisingly tasty!

Eggplant Chicken Saute

1 pound chicken breast, cut into 1-inch pieces
2 teaspoons dried oregano, divided
1 tablespoon olive oil
2 cloves garlic, minced
1 red onion, chopped
1 red bell pepper, halved, seeded and chopped
1 green bell pepper, halved seeded and chopped
1 eggplant, cut into 1-inch cubes
Salt and pepper to taste
1 cup chick peas
1/2 cup pine nuts

Season chicken with 1 teaspoon oregano. Heat oil in a large nonstick skillet and cook chicken until done, about 10 minutes. Set aside on a plate, and keep covered with foil to preserve heat. Saute garlic and onion in the skillet about 3 minutes. Add remaining vegetables, reserved oregano and salt and pepper and cook about 5 minutes. Meanwhile, toast chick peas and pine nuts in a separate skillet on low heat, about 8 minutes. Add to vegetable mixture along with chicken. Serve with couscous.