AllisonHiromi:
Uchi Houston - Community Table. Course 3: Sieyouazami tataki - sous vide artichoke, leek, pistachio, and brown butter.
AllisonHiromi:
Uchi Houston - Community Table. Course 3: Sieyouazami tataki - sous vide artichoke, leek, pistachio, and brown butter.
AllisonHiromi:
Uchi Houston - Community Table. Course 3: Sieyouazami tataki - sous vide artichoke, leek, pistachio, and brown butter.
AllisonHiromi:
Uchi Houston - Community Table. Course 3: Sieyouazami tataki - sous vide artichoke, leek, pistachio, and brown butter.
AllisonHiromi:
Uchi Houston - Community Table. Course 4: Uni to okura - uni, red okra, corn, green tomato.
AllisonHiromi:
Uchi Houston - Community Table. Course 4: Uni to okura - uni, red okra, corn, green tomato.
AllisonHiromi:
Uchi Houston - Community Table. Course 4: Uni to okura - uni, red okra, corn, green tomato.
AllisonHiromi:
Uchi Houston - Community Table. Course 4: Uni to okura - uni, red okra, corn, green tomato.
AllisonHiromi:
Uchi Houston - Community Table. Course 5: Foie to Kuri - foie gras, pear, curry, lemonade.
AllisonHiromi:
Uchi Houston - Community Table. Course 5: Foie to Kuri - foie gras, pear, curry, lemonade.
AllisonHiromi:
Uchi Houston - Community Table. Course 5: Foie to Kuri - foie gras, pear, curry, lemonade.
AllisonHiromi:
Uchi Houston - Community Table. Course 5: Foie to Kuri - foie gras, pear, curry, lemonade.
AllisonHiromi:
Uchi Houston - Community Table. Course 5: Foie to Kuri - foie gras, pear, curry, lemonade.
AllisonHiromi:
Uchi Houston - Community Table. Course 5: Foie to Kuri - foie gras, pear, curry, lemonade.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - what was left of the steamed loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - grilled loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 6: Shun no Sakana - what was left of the steamed loup de mer.
AllisonHiromi:
Uchi Houston - Community Table. Course 7: Wagyu to Budou - flat iron Wagyu beef, yellow carrots, grapes, verjus.
AllisonHiromi:
Uchi Houston - Community Table. Course 7: Wagyu to Budou - flat iron Wagyu beef, yellow carrots, grapes, verjus.
AllisonHiromi:
Uchi Houston - Community Table. Course 7: Wagyu to Budou - flat iron Wagyu beef, yellow carrots, grapes, verjus.
AllisonHiromi:
Uchi Houston - Community Table. Course 7: Wagyu to Budou - flat iron Wagyu beef, yellow carrots, grapes, verjus.
AllisonHiromi:
Uchi Houston - Community Table. Course 7: Wagyu to Budou - flat iron Wagyu beef, yellow carrots, grapes, verjus.
