Award-winning Chef Tyson Cole put Austin firmly on the gatronomic map when he opened Uchi in 2003. Translated from the Japanese word “house,” the original Uchi is located in a former bungalow, and since expanded to other cities including Denver and Dallas. The James Beard Award-winning chef Cole is known for his unique non-traditional take on Japanese food (with small plates such as mackerel with potato-milk jam and green apple & smoked bonito with watermelon radish) as well as serving up authentic Japanese sushi. Opening this summer. Check back for updates.
Machi cure—smoked yellowtail paired with yucca chips and Marcona almonds—and kinoko nabe, with mushrooms, rice, and egg yolk cooked table-side.