Photo by Kevin Marple.“Well, what is fish consciousness?” I overheard the bartender ask my sushi chef on my most recent visit to Uchi. The question’s genesis was an in-between-maki-making rumination about whether fish could or could not feel thirst. Apparently, these are the things one ponders while plying the sea’s riches with methodical precision.
I’ve had a number of stellar experiences at Uchi’s sushi counter—and from all parts of the menu—as I researched my review, out this month. Perhaps you’ve sampled the daily arrivals from Toyko’s Tsukiji fish market or become a regular at the sake social hour, with its friendly-priced vibrant bites.
What do you think? Has Uchi changed your fish consciousness?
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