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 cuisine (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.
Alongside ts 'core' menu of signature rolls, sashimi, agemono (tempura), and yakimono (grilled items), diners are encouraged to experiment via three different types of omakase, including a ten-course chef's tasting menu or a six-course tasting that can be tailored to vegetarians.
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Hama Chili - combines bites of raw yellowtail snapper with Thai chili, orange supreme wedges, ponzu, and olive oil and the hirame crudo, a seasonal dish of fluke sashimi with a persimmon relish, shaved heirloom carrots in a carrot vinegar, smoked marcona almonds, and olive oil.