Tyson Cole swears he didn’t set out to transform the Austin dining scene when he opened Uchi in a 1920s bungalow over 20 years ago; he simply wanted the “creative freedom to get other people as addicted to Japanese food as I was.”
But he did both, becoming the first American itamae to receive a James Beard Award for Best Chef and unleashing a slew of Uchi’s across the country, including Denver, Miami, and West Hollywood. Despite the expansion, there’s no room here for pretension: for all his technical mastery and cutting-edge proclivities,
Cole’s menus change often and range widely enough to appeal to novices as well as connoisseurs, who can compare, say, three different kinds of sea urchin while their warier companions sample tempura-fried pumpkin alongside a robust list of sakes and skin-contact wines. If decision fatigue is proving to be too much, let the chefs take the wheel and go the omakase route with 10 hand-selected courses.
The vibe: A modern and earthy Japanese aesthetic with warm woods and fine linens.
The food: High-touch Japanese bites that include seven types of uni, five types of bluefin, and a full vegetarian menu
The drink: Crisp wines, sakes, and cocktails featuring Asian-inspired flavors like umeboshi, toasted soy, and Thai chili.
Time Out tip: Grab one of Uchi’s takeout boxes for a fancy treat-yourself meal in the privacy of your own home. They come in three different sizes with increasing numbers of courses.