The fish seems fresher and the sushi chefs seem sharper at Uptown Sushi than anywhere else in town. On weekends, expect to dine among dressed-to-the-teeth singles mingling to a throbbing techno soundtrack. The sashimi is top-notch, and the raw Kobe beef is extremely popular. But it’s the edgy, innovative dishes — such as the tuna tartare served in a martini glass with Parmesan shavings — that tickle the fancy of Houston sushi lovers. Wild things include the “lickety split roll,” a bizarre-looking but tasty concoction of tuna, crawfish, cucumber and sprouts, topped with spicy tuna, yellowtail, salmon and avocado; it looks like a mosaic inside and it has a satisfying crunch. Watch out for the spicy “red roll,” which features shrimp and avocado with crunchy cucumber, fresh jalapeo and sprouts on the inside and a layer of bright red tuna slathered with a red pepper paste on the outside — it’s hot!
This article appears in Sep 28 – Oct 4, 2006.