Press
“The experience is approachable and guests can choose between the Chef’s Tasting, Signature Tasting, and Vegetarian Tasting to help cater to each guest’s preferences and tastes.”
Coveteur, There’s a Reson the Omakase Dining Experience is Unlike Any Other
“Saké should be shared with friends and family. It's very much a social tradition in Japan. It's impolite to pour for yourself, so it's crucial to keep an eye on each other's glass to keep it full.”
Forbes, Sake 101 with Sake Expert Peyton Walston
“It is not an overstatement to say Tyson Cole put Austin's culinary scene on the national map when he opened Uchi in 2003, serving authentic Japanese sushi in landlocked Austin.”
Conde Nast Traveler, 20 Best Restaurants in Austin
“#10 Uchi / Uchiko in Austin, Texas”
Twenty Most Important Restaurants in America, Bon Appetit
“I can hear the sushi snobs already: "This know‑it‑ all is saying the best sushi in America comes from a white dude. In a 1920s bungalow! In Texas?" But yes, that is what I'm saying.”
Top Ten Sushi Spots, Bon Appetit
“At either restaurant (Uchi or Uchiko), the omakase menu is the way to go.”
Business Insider, The Best Seafood Restaurants in the US
“Hard to imagine fish being this refreshing. The sushi toppings were distinctive and daring: flounder topped with candied quinoa; hamachi with jalapeños; Alaska weathervane scallops—a variation on farm‑raised—with lime, salt, and pepper.”
GQ Magazine‑ Best New Restaurant in America
“His first restaurant, the madly innovative and successful Uchi, opened in a revamped south Austin cottage in 2003 and wowed diners with such groundbreaking pairings as scorpionfish with wild strawberries, golden beets, lemon verbena, and rhubarb.”
Top Six Texas Tastemakers, Saveur
Top Ten Best New Chefs 2005, Food & Wine