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 the '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 and a six-course tasting that can also be tailored to vegetarians.
The 175-seat restaurant features plenty of natural materials such as metal, concrete, walnut paneling, cream sherpa banquettes, and botanical wall coverings with murals by Austin-based artists, Jana Swec and Joe Swec. The wraparound patio features a living plant wall.
Non-traditional Japanese cuisine
We recommend taking a seat at the the 14-seat sushi counter and watch the culinary team in action while intimately enjoying masterfully crafted sushi and sashimi.
Machi cure made with smoked yellowtail, yuca crisp, Marcona almond, and Asian pear; the walu walu with oak-grilled escolar, yuzupon, candied citrus, and myoga; pork belly with roasted kabocha, shallots, and sweet pepper gastrique.
Shiro Ryu made withgreen tea-infused vodka, coconut, Thai basil, pandan leaf and matcha; Uchi G&T with Roku Gin, yuzu cordial and tonic; and Shiso Swizzle with Cruzan Estate Diamond 5 Year-Old rum, lime juice, mint, shiso and Angostura Bitters.