Mentioned by OpenTable Blog
16 Restaurants That Define Dallas Dining
"In 2015, James Beard Award-winning chef Tyson Cole graced Dallas with his beloved Uchi, Austin’s favorite sushi spot since 2003. Inside the renovated two-story bank from the 1970s, tasteful lighting warms walnut and red cedar wood, creating a chic but homey ambiance (“uchi” is Japanese for “house”). Though diners can choose the classics they might find on any Japanese restaurant menu in the city (edamame, yellowtail sashimi), they can also enjoy wholly innovative recipes, including “walu walu” — oak-grilled escolar (a kind of snake mackerel) with candied citrus, ponzu, and Japanese ginger — and a one-ounce jar of caviar prepared with yuzu (an Japanese citrus fruit), cured egg yolk, chives, and sesame rice chips."