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Uchi & Uchiko

japanese

Sourcing evidence found
Notable evidenceTied #31 of 68 scored in Austin, TXScored as of Sep 7, 2026

Tied with 1 other venue on equal evidence.

We hold 222 venues in Austin, TX and could score 68 of them. Positions are counted against those 68.

Sourcing6.9/50
Farm partners0/20
Registry0/12
Press0.5/18

v1.7.4 7.3/100 = sourcing 6.9/50 (named-farm 0 distinct, named-region 3 distinct, attribute 6 distinct [class=breed-marketing x0.00, class=graded-spec x0.00, class=seimaibuai x0.50, class=species-name x0.00, class=unclassified x0.30, class=wild-capture x0.60], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.5/18.

seafood

  • Santa Barbara uni

    Named region
    “nigiri / sashimi yasaimono agemono makimono okashi daily specials mookiemoto oyster ‡ calabrian chili mignonette, kumquat kuusou spoon ‡ santa barbara uni, caviar, ikura 26 a5 hot rock ‡ japanese wagyu beef, ponzu 65 loup de mer crudo mediterranean sea bass, peach, amaranth”

    on the menu · source ↗

  • Hokkaido scallop

    Named region
    “glory bay salmon 13 / 43 dry aged hamachi ‡ dry aged yellowtail 12 / 44 dry aged sawara ‡ dry aged spanish mackerel 11 / 42 muki hotate ‡ hokkaido scallop 12 hokkaido uni ‡ premium japanese sea urchin 20 trout roe gunkan ‡ trout roe 10 caviar gunkan ‡ kaluga hybrid 25 a5 wagyu”

    on the menu · source ↗

  • Hokkaido uni

    Named region
    “/ 43 dry aged hamachi ‡ dry aged yellowtail 12 / 44 dry aged sawara ‡ dry aged spanish mackerel 11 / 42 muki hotate ‡ hokkaido scallop 12 hokkaido uni ‡ premium japanese sea urchin 20 trout roe gunkan ‡ trout roe 10 caviar gunkan ‡ kaluga hybrid 25 a5 wagyu beef 22 yasaimono”

    on the menu · source ↗

  • new zealand king salmon

    Attribute
    “/ 50 bluefin otoro ‡ fatty bluefin tuna belly 18.5 / 60 nigiri / sashimi specials kurodai ‡ black bream 11 / 40 dry-aged ora king ‡ aged new zealand king salmon 13 / 43 shima aji ‡ striped jack 11 / 40 sawara ‡ spanish mackerel 11 / 40 isaki ‡ threeline grunt 11 / 40”

    on the menu · source ↗

protein

  • wagyu

    Attribute
    “specials mookiemoto oyster ‡ calabrian chili mignonette, kumquat kuusou spoon ‡ santa barbara uni, caviar, ikura 26 a5 hot rock ‡ japanese wagyu beef, ponzu 65 loup de mer crudo mediterranean sea bass, peach, amaranth 24 bluefin crudo green tomato, tomato water zu, tomato”

    on the menu · source ↗

sourcing

  • kaluga

    Attribute
    “spanish mackerel 11 aged onagadai 10 aged kanpachi ‡ amberjack 12 caviar & roe sourced from the caviar co. smoked trout roe ‡ 1 oz 35 kaluga caviar ‡ 1 oz 95 smoked trout roe + kaluga 125 toyosu selection loup de mer ‡ mediterranean sea bass 8 / 23 ainame ‡ greenling 8”

    on the menu · source ↗

  • a5

    Attribute
    “daily Call us core vegetarian happy hour drinks takeout a la carte takeout sushi box chef's tasting daily specials caviar oysters miyazaki a5 cool tastings hot tastings toyosu selection yasaimono agemono makimono nigiri / sashimi dessert jump to Jump to chef's tasting daily”

    on the menu · source ↗

  • dayboat

    Attribute
    “‡ big eye tuna loin 8 / 30 shime saba ‡ norwegian mackerel 6 / 20 boquerones ‡ cured spanish anchovy 6.5 / 21 namahotate ‡ dayboat scallop 7 ikura ‡ salmon roe 8 hana laab cauliflower 6 avocado yuzu kosho 5 kinoko mushroom 7 unagi freshwater”

    on the menu · source ↗

  • junmai daiginjo

    Attribute
    “of simplicity' junmai daiginjo 300ml”

    on the menu · source ↗