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Translated as “child of uchi,” Tyson Cole’s sequel to his now-multiplying Uchi restaurant has grown into an identity of its own. With a killer happy hour, exquisite Japanese farmhouse cuisine, and a kitchen that produces some of Austin’s most talented chefs, it’s no wonder Uchiko has been packed nonstop since its 2010 opening.
This article appears in May 6 • 2016.
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