Breathing new life into Kyo¯ten’s former Mueller space is the come-to-life dream of chef Michael Che, who trained under Otto Phan himself in Chicago. Che takes pride in the preservation methods of Edomae-style sushi (a more “orthodox” nigiri), offering an 11-course omakase to a small group of lucky patrons. Turn on notifications if you hope to score a rezzie in the next round because Austin, it seems, is officially obsessed.

This article appears in First Plates 2021 (Supplement) and First Plates 2021.

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