LOCATIONOn Brisbane Street, off Goulburn, 10 minutes from the CBD.
PROFILED BY DE GROOTS MEDIATakashi Ohuchi’s dark, moody lair of Asian fusion cuisine and heart-starting sake is one of Sydney’s many hidden treasures. Tucked away in Surry Hills’ Brisbane Street, capitalising on proximity to Oxford Street without the bustle, Uchi Lounge is a den of delights. As an artist, Takashi views Uchi Lounge as his canvas; from the paintings on the walls to the carefully crafted menu, it's evident that passion is intrinsic to the restaurant’s success. With a sake bar on ground level and restaurant above, electro music and Japanese art lend the space a cool, creative vibe.
The result of growing up with a Japanese chef father and undertaking culinary training in France, Takashi’s cooking is a fusion of East and West, creating such delights as grilled eggplant with miso parmesan and beef steak with chilled wasabi mash. He scours the markets several times a week to create the intriguing five daily specials and stable a la carte menu. With no MSG or artificial flavouring and the use of selected organic ingredients such as soba noodles, the emphasis here is on quality produce. The tempting banquet menus for two or four encourage sharing, with an assortment of nigiri sushi, sashimi and salads making the list. For those dining a la carte, tempura chicken pieces wrapped in seaweed, and kingfish sashimi with a shallot, umeboshi and tamari dressing are ever-popular options. Dessert comes in an interesting form with green tea and cinnamon creme brulee – a unique fusion producing delectable results. For a post-meal tipple follow the stairs down to the sake-lover’s paradise, where 20 types of flavoured sake, 18 types of premium Japanese sake and an array of sake-based cocktails tempt the wandering eye. Note that bookings are only taken on weeknights or weekends between 6.30pm and 7pm.
Lauren Barker, January 2009