The venerated sushi master, James Beard award-winner, and globally honored chef and restaurant owner Tyson Cole wields a razor sharp knife—and he does it at the speed of light. A passionate student of the sushi tradition, having studied under two sushi masters and practiced in Japan and New York, Cole continues to develop unprecedented techniques and serve unique juxtapositions of ingredients at his Houston outpost, Uchi, and his two Austin restaurants, Uchi and Uchiko. Another Uchi in Dallas also recently opened. While menus vary at each location, diners swoon over harmonious moments of umami in combos such as maguro sashimi and goat cheese, with bigeye tuna, pumpkin seed oil, and fuji apple.
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