Uchi Lounge
Editorial
Uchi Lounge in Surry Hills is a rare beast. Claiming to be the first sake bar of its kind in Sydney, one suspects it remains not only the first, but one of the only such bars this side of the Snowies. And what a shame. Sake is a lot more flexible as a cocktail base than is given credit for. Uchi Lounge experiments with mixing, infusing, muddling, serving straight-up or either hot or cold. The results are quite astounding.
For those unfamiliar with the wiles of sake, it's very like vodka. Subtle tasting and good with just about anything - you can be drinking it for hours without realising its full potential until much too late. Uchi's signature Mandarin and Honey infused sake is a classic exhibition piece. Served hot it will warm the cockles of your heart, or served cold will have you zinging with the sweet zest of mandarin, comforted by the delicacy of honey. The Kinokolada is more intense. A cool mix of sake, creamy frangelico, fresh cream and coconut, it's like a Pinacolada without the sickly pineapple sweetness. The Crunchy Tiger (passionfruit sake, vodka, cointreau and mango juice) was a tiny bit plain for what sounded like such an alluring combination; perhaps the Ume Shumac (plum wine, gin and Noily Prat) would have been a better choice.
Tucked away in a back street of a back street, Uchi Lounge is as elusive as its location. Come here for a long and romantic evening when you have no plans for the next day.
Jessica Miller, September 2008
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