Uki Uki is a sushi restaurant and tiki bar on the ground floor of the Eugene Hotel. We are focused on serving expertly sourced and prepared nigiri, incorporating complex and unexpected flavors.
Michael marinates our kampachi in a marinade of beet and blackberry juice, as well as house made yuzu kosho. The hamachi is smoked with applewood, and brushed with a shiro shoyu ponzu sauce. Many sushi restaurants cover the fish with a heavy sauce to mask the quality of the fish, but we choose to highlight the specific varieties of fish.
A few months ago, Michael begin the process of our own miso with Oregon hazlenuts. That miso is now perfect, and being incorporated in a few plates. The nigiri pair closest are Tasmanian Ocean Trout that have been cured in and topped with the hazlenut miso, and then lightly torched. A special from the kitchen also featured the same trout and miso sauce with local asparagus.
At the bottom of the photo is madai snapper, a delicate fish, usually served with shiso leaf, and as the first bite. We serve it with our shiso oil.
The fish are shima aji (striped jack,)
madai (red seabreem snapper,) and kampachi (amberjack.)
The baked Kauai: passionfruit semifreddo, sponge cake, covered in toasted Italian meringue with guava raspberry sauce.