“Through my restaurant and now this cookbook, I hope to teach people the same reverence that the Japanese have for their cuisine. These people are serious about it. And because of that, I’m serious about it.” Tyson Cole, owner and chef of Uchi and Uchiko
Uchi, The Cookbook.
Uchi, The Cookbook, is written by Tyson Cole and Jessica Dupuy.
The book itself is beautiful. Hardback with a fish scale design encompassing 268 pages covering how Tyson Cole decided he wanted to become a sushi chef, foreword from Lance Armstrong, the significance behind the design of Uchi and Uchiko, the food food formula of Uchi, Japanese food culture, and beautiful pictures & recipes of their popular appetizers, entrees, sushi rolls, and desserts.
The book begins with Tyson Cole’s journey into becoming a sushi chef. If I were to describe his journey in one word, it would be ‘inspiring’. It’s hard to believe that one who hated sushi initially would someday become one of the most brilliant chefs in America, owning not just one, but two award winning sushi restaurants.
|Tyson Cole and A Taste of Koko|
I picked up two copies of Uchi The Cookbook at the launch event. Beware, the book is heavy! Good thing I brought my big purse that night.
Uchiko was packed that night with friends, family, and fans. It was exciting to be able to meet Tyson Cole, Paul Qui, Phillip Speer, and Masazumi Saio. They have to be some of the most down to earth chefs I’ve met.
I also learned that night that they all call Uchiko, ‘Ko’ for short. Coincidentally, my last name is ‘Ko’, as you guys probably have already guessed. This blog is after all named A Taste of Koko. 🙂
|Full house at Uchiko|
Among the long line to get our books signed by Tyson Cole, I was lucky enough to be standing right behind Rebecca! We’ve tweeted to each other online but have never met in person. I didn’t know it was her until when she introduced herself to Jessica Dupuy.
Rebecca is a local Austin food blogger that writes an awesome food blog called Rebeccamendations, go visit at http://rebeccammendations.com!
She won Best Blog for Entertaining Tips in the Austin Blogger Awards 2010.
As if meeting the chefs who serve the food at Uchi and Uchiko wasn’t enough, food samples featured in the book were passed out throughout the night. My boyfriend and I must have devoured almost $200 worth of food that night.
We spent a good deal of time that night with head sushi chef, Masazumi Saio. One of the best kept secrets of Japanese restaurants is to eat at the sushi bar. Not only is it a good way to get to know the sushi chefs who make your food, but to watch how they make it. The technique is an art in itself.
I learned what went into each food sample from Masa. The way Masa handled and sliced the fish was enlightening. Everything was down to the details. To how the fish was arranged on the plate to placing minutely sliced Thai chili pieces.
Left: Bacon Steakie (fried pork belly, watermelon radish, garnished with Thai basil and fish caramel).
Right: Grilled Edamame (with maldon sea salt)
Left: Hama Chili (hamachi, orange, gold tobiko) Right: Crunchy Tuna (avocado, jalapeno, aioli)
Left: Koviche (Diver scallop on thinly sliced tomatillo, black lime salt, and olive powder)
Right: Shag Roll (Salmon, rice, fried in tempura. Sumiso sauce and garnished with masago)
Left: Tobacco Cream (with chocolate sorbet with scotch gel). “This is crazy” – Masa
Right: Polenta Custard (with corn sorbet, corn bread tuile, and lemon fluid gel)
|My book signed by Masa, Philip Speer, Jessica Dupuy, Tyson Cole, and Paul Qui.|
Opened in 2003, Uchi showcases the culinary talents of executive chef and sushi master Tyson Cole. His exciting menu expands on the Japanese tradition with new flavors and innovative food combinations. Recently named the best restaurant in Austin by The Austin Chronicle, “Best Food” in Austin by The Fearless Critics Guide and “Number One Restaurant in Austin” by the Zagat Guide.
Uchiko, renowned executive chef and sushi master Tyson Cole’s long-awaited follow up to his critically acclaimed first restaurant, Uchi, opened its doors in July 2010. Translated as “child of Uchi” from Japanese, Uchiko is located at 4200 North Lamar in Central Austin. Uchiko’s menu is a brand new selection of composed dishes and sushi, taken from ideas originally created at uchi, featuring the same style of innovative, fresh cuisine. Highlights include hot and cool tastings, grilled items, greens, the Omakase, sushi and sashimi, makimono and Phillip Speer’s award-winning desserts.
4200 N. Lamar
Austin, Texas 78756
For more information, visit www.uchiaustin.com
Enjoy a sampling of bites prepared straight from the book’s recipes from 6:30–7pm followed by a panel discussion with Chefs Tyson Cole , Paul Qui, Philip Speer and Uchi the Cookbook co-author Jessica Dupuy.
The event will be moderated by food writer MM Pack and Edible Austin publisher, Marla Camp.
Sushi master Tyson Cole will be put in the hot seat and ready to discuss all the ingredients it takes to make a cookbook!