pinewood was charred and burned using a Japanese technique to create an iridescent shimmer that would contrast with the nude-colored plaster of the surrounding walls. The brick featured in the dining room


was clay-fired, followed by a hand-applied lacquer stain and oil finish to create a terracotta-like color and texture that recalls well-worn temple walls. The sushi bar is made from a single


fallen pecan tree trunk, and is fronted by sleek white chairs. And the cage-like light fixtures, similar to the fish-basket-style


54 GS MAGAZINE


ceiling lamps at sister restaurant Uchi, are made from steel wire wrapped with silk ribbon. When it came to the custom-built


tables themselves, Hsu went with a more even-toned walnut wood that would highlight the ceramic plates, contemporary flatware, and of course, the food itself. “We wanted to play a supporting role to the cuisine, which is very much about contrasting textures and flavors,” he notes. “We didn’t want to be the whole show.” •


www.uchikoaustin.com


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