From a photo shoot last week for a book on Texas chefs.  Torch seared striped bass tataki with citrus,fennel,coriander and olive oil. I think this pic is a nice representation of my food at Uchi and it's ever present focus on clean,crisp flavors and textures. 

Dishes like this will play a large role in the menu at Uchiko and continue our focus on combining the freshest possible fish and seafood products with various seasonal fruits and vegetables.