Uchi vs. Musachino

C

crayon1973

500+ Posts
So everyone in town argues about these two places and which is the has the best sushi. Usually, out of 20 people, 18 will say either of these and 2 will say some other place not even in the same ballpark. I just assume that the 2 don't know sushi well and discount their opinion. Point is, since the first time I ate at Uchi, I have thought it was the best place in Austin and have not been elseware. I decided last week to give musachino one last try. Not only that, I went on a tuesday when Musachino gets it's delivery so to give them a better shot.
I am trying to put this in a nice way as Smokie is a good guy, but musachino has really slipped. I remember 3 years ago waiting an hour to eat there on a tuesday night. This time, plenty of open tables, no waiting and we sat right down. The problem is that the sushi was pretty mediocre. Either that, or I've just been spoiled going to uchi and other places when I travel. From the average toro-kama to the sub-par hamachi, I was dissapointed. The sake (salmon) was excellent and that was the saving grace, but overall, this contest is pretty much over. It made me a little sad as I've had so many great meals at musachino, but when you are eating something like sushi, you really want the best. Not to mention dinner was something like $150 for two of us and we didn't drink that much. I dont really care about that so much, but I think that might be more that Uchi and if thats the case, its even worse.
 
I nominate Crayon as our resident sushi reviewer. I have not been to Uchi but will now. Tell some items you suggest for those that don't like the sushi so much. A friend of mine does not like it but has not ever had good sushi, you know the type I am sure. He would go w/ me to get something like Teriyaki Chicken but that is typical. What does Uchi have that I can get him to go, then ask questions about my sushi, try a piece or two and then flip out and become hooked like he should?

Thank you Crayon Uchi, in advance.
 
I know I am going to forget some, but in addition to your favorites, try:
hamachili - this is hamachi with sliced chili peppers and I think a ponzu sauce. Its great
Crudo - another original. Red snapper in grapesead oil in a vinigrette. I dont really look at the menu any more
Uchicevichi - Cevichi made with tuna and fresh red peppers. This a a great starter as it is refreshing and light but really tasty.
Hot Rock - A lot of sushi places around the country have this. Its basically thin strips of kobe/wagyu beef served with a really hot rock. You cook them at your table with the ponzu dipping sauce. Another great starter.
Maguro with goat cheese - ok.. bear with me. I KNOW this sounds bad. BUT try it: Tuna and Goat cheese in a sauce with pumpkinseed oil. I KNOW, it sounds really bad, but it might be one of the best things on the menu.
Age Dofu - this is fried tofu served in a broth with fish. Its also great.

also, the salads are very, very good. I think you can find the menu online and I might have misspelled some things or made errors, but if you order everything I just listed along with vegtable tempura, miso soup, and a couple of rolls, it should be enough for 3-4 people and it will be the best sushi you will ever have in austin.
 
I have now been to Uchi twice, based in part off of Crayon's recommendations on other threads and the mention of some friends. We used to go to Musashino, but my wife always thought it was a bit dingy. So, we've pretty much ceased going there. The only thing I really liked there was the avocado kama. And, they have the avo bake at Uchi, which is pretty close.

I think what separates Uchi from the other sushi places around town is that they focus on dishes other than rolls and individual pieces. Their Hot and Cool starters are great. Crayon mentioned several. I agree completely w/ the Maguro Sashimi w/ Goat Cheese. It sounds unusual but is exceptional. The hot rock is good, too. We just tried the Sawagani - fresh water crab fried w/ sea salt. At first I thought it'd be like soft-shell crab, but these little guys had pretty hard shells. It was an interesting dish, but probably not my favorite.

We've also tried a couple of things from the charcoal grill: the wagyu beef and the lamb skewers. Both were great. There are daily specials as well. We had the salmon collar most recently and really enjoyed it. That's a dish we've starting eating more of recently (at Mikado in particular). Very tender meat.

The dessert menu is also great. So far, we've had the valrhona chocolate and wasabi fondant and the hydroponic cucumber sorbet. We paired those with a port and a Moscato di Asti, respectively. They were great endings to a great meal.

Another thing that sets Uchi apart is the service. In my experience I have found the waitstaff to be very professional and well informed about the menu. They are quick to offer suggestions to newcomers and are friendly but unobtrusive. And, the pacing of the meals have been ideal. I've never felt rushed, but I haven't had to wait forever for my food.

Uchi is the closest thing I've had to Nobu outside of NYC. Considering Nobu is one of my top 5 all-time dining experiences, that is high praise.

The Link
 
I guess there is no ONE accepted nationwide top ten list of anything, but I think anyone making a top 10 list of sushi restaurants in the United states would at least include Matsuhisa, Nobu, Ozumo and Maki. I've eaten at other places, but I will not go to LA, NY, or San Fran without eating at those places. As for national top-10 lists, I'm sure that you can find 20-30 of them. Needless to say that if Matsuhisa and Nobu are not on the list, throw it away.

-oh, and the place in the Hyatt in San Diego is really good as well.
 
Actually, from what I hear Sasaki is small, but really good. Really good, fresh fish from what I understand. But Uchi's original menu really sets it apart.
 
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