Executive Chef Tyson Cole worked his way from Kyoto dishwasher to Mushashino apprentice, and now boasts a world-class sushi restaurant, a James Beard award, and a burgeoning empire. Uchi is in a class by itself: Fish is flown in daily, and an ever-changing menu gracefully fuses Japanese tradition with local and seasonal ingredients for brilliant pops of flavor. Beautiful staple items like Machi Cure (yellowtail, yucca crisp, Asian pear, marcona almond, and garlic brittle) and daily specials such as the Wagyu Nikomi (short rib, coconut, chile, and kaffir lime) make this restaurant fresh and legitimate. This is one of the finest dining experiences in town.
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