Funky ice cream creations with names like Miso PB&J and the chocolate-caramel-shitake Shroom of Doom. Located next door to DipDipDip Tatsu-ya.
At this upscale Japanese hot pot experience from the team behind Ramen Tatsu-ya and Kemuri Tatsu-ya, diners cook raw ingredients at their table in a pot of simmering broth. In record time, it's become one of Austin's most acclaimed restaurants. Reservations a must.
Find Korean fare as well as the traditional Japanese items and, of course, sushi, with a focus on taste as well as presentation.
Well-executed Japanese home cooking. The lunch menu features some of the best deals in Austin, like the gorgeous sashimi lunch. The ramen is a treat, too. In 2017, the restaurant moved just down the street into bigger digs.
California-based sushi chain ups the fun by rolling plates past your table via conveyor belt. Grab whatever looks good, or put in special request to the kitchen; we're particular fans of the tonkotsu ramen and the chicken karaage.
This inviting little spot offers quality sushi and sashimi at reasonable prices, as well as noodle bowls, teriyaki, bento boxes, and tempura. Keen attention to detail makes this a place to remember.
Starting as a food truck, this place takes on a brick-and-mortar business competing admirably against Austin's other ramen contenders. Housemade gyoza, Chashu Don of roast pork and rice, among other deviations, make this spot more than a one-trick pony.
A sleek diner atmosphere and affordable favorites keep the crowds coming back for lunch and dinner. Choose your own combinations for noodle and rice bowls.
If you detect Americana in the name of this place, you'll see it on the menu, too. Pull up to the shiny, red counter, order a cold sake, and check out a playful and fresh menu that ranges from a Cholesta Roll that has chicken-fried steak to the Guaca-Rolly (spiced tuna, tempura shrimp, lime guacamole, and spicy aioli).
Creativity is fueled by serious coffee here, including a robust 16-hour cold brew. It's perfect for pairing with their selection of Rosen's bagels. Japanese-style toast anchors most of the food offerings, whether as the main event or a side. The toast forms the foundation to everything from grilled vegetables (yasai) to egg spread (nori tama).
The James Beard Foundation found Uchiko chef and owner Tyson Cole worthy of its Best Chef award for the Southwest region; if that won’t get you in the door, you’re certifiable.
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