Uchi today? How Fresh?
Thinking of taking a friend to Uchi, but does anyone know if they had a fish delivery yesterday or today (due to the holiday)?
My guess would be yes. They actually usually get fresh deliveries on Mondays so if for some reason they didn't get a shipment yesterday (holiday) then it would likely come today (many people avoid sushi joints on Monday fearing that the fish is leftover from a Friday delivery....not so at Uchi). Despite the fact that you see local fish trucks making the deliveries at Uchi (the same trucks that deliver to most other sushi places), Uchi (at least a year or so ago) had a deal worked out where their air deliveries (largely from Tskigi (sp?) in Tokyo) were merely picked up at ABI by a local fish provider and then delivered to the restaurant. Again, as far as I know, Uchi tends to get fish delivered more often then many other local sushi joints. This is one reason why some busy nights, later in the evening, they will run out of a special or certain fish...they get a limited daily or two days (tops) supply.
The other thing to do is sit at the bar and ask what is fresh. Tyson isn't the type to pull the wool over your eyes. Or, if you're the table type, ask your server.
You know, I hear a lot of places use the statement that their "fish gets flown in every day." I'm not saying that isn't the case with Uchi, but Kenichi used to state that openly, and when pressed, "every day" was really "Tuesday and Friday."
Most sushi fish is flash frozen anyhow, so I'm not sure that it makes that much of a difference in the first place. Someone please correct me if I have the wrong impression, cause I'm here to learn. I'm more concerned when a restaurant serves "fresh fish, never frozen." After three days, it ain't fresh at all.
Someone mentioned it in another thread. The fact is, there are only 2 or 3 purveyors of "sushi grade" fish in the entire country. In other words, they all get their fish from the same place! Not sure about frequency, though. Most sushi fish IS frozen, however, so frequency becomes less important. I remember seeing a TV special on chef Morimoto developing a special freezer unit to freeze the best o-toro and other premium sushi fish for his new high-end restaurant in Philadelphia. Do you really think we could get decent sushi in Austin if the fish was never frozen?