Uchi – Fall 2016 Seasonal Menu

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Well folks, they’ve done it again. Uchi has, in typical fashion, outdone themselves on the new seasonal menu that is now being offered.  Of course, you can still find the tried and true favorites on their permanent menu but today it is all about the insanely incredible Fall offerings.

A few weeks ago, I was invited into Uchi to get a sneak peek of the Fall menu and let me just start off by saying, my vocabulary is nowhere near large enough to adequately explain the incredible flavors that were happening.

With that said, I have to share some the absolute stars of the show and, hopefully, the pictures will do them enough justice that you run over to Uchi immediately so that you can try them for yourselves before they go away for good!

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Masu Melon: Ocean Trout, Cantaloupe, and Country Ham

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Tarabagani: King Crab, Pear, and Sea Bean in a Brown Butter Sauce

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Gyu Kunsei: Smoked Wagyu, Karashi, Mustard, and Burnt Ends

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Fried Milk: Chocolate Creme, Milk Meringue, Toasted Milk Ice Cream

I mean….

Do we really need to chat about this any further?

Just in case you aren’t quite convinced, some other notable Fall menu items are as follows:

Tuna Zuke Sasahimi

Avokatsu: Avocado, Tomato and Cured Spanish Anchovy

Avocado Nigiri

Sake Toro: Torched Salmon Belly

Hotate: Dayboat Scallop, Curry, Lardo and Thai Chimmichuri 

Blue Fin Kama: Peach, Curry and Thai Herbs

Don’t forget that all of these Fall menu items are distinct to the Dallas Uchi location and will be disappearing before we know it.  Be sure to make a reservation (or two) to enjoy these once in a lifetime bites before they are gone!

*Photography provided by Cultivate PR on behalf of Uchi

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