"Hamachi cure". Sugar+salt cured Japanese yellowtail. We cure this fish daily for 2 hours, then smoke with applewood for 8-10 minutes. There are cinnamon, juniper and peppercorns in the cure to add depth in flavor.  These loins will be kept whole and sliced to order throughout the night. Delicious with pear,almond,fried yucca and candied garlic.

339pm. Tasting FOH staff on specials in 45 minutes and open at 5!  New specials today include lobster with nectarines, seared scallops with kikurage and horchata sorbet with sour cherry.  All specs are listed at Uchiaustin.com daily.