James Beard Award winning chef Tyson Cole made Uchi famous with his new school approach to traditional Japanese cuisine using seasonal ingredients. It's on the omakase menu where his techniques really shine, from fresh cuts of fish laden with flavorful elements all the way to inventive desserts. Here, watch his 12 course menu plated at Austin's top restaurant.
cucumber-Thai basil soda
shigoku oysters wrapped in strube ranch ribeye, serrano relish
madai nigiri with shiso, olive oil, and lemon
hamachi, oranges, ponzu, thai chili, garlic
hirame ceviche, ginger beer, rice cracker, sea beans
king crab wrapped in an uni crepe, gochujong, uni, uni bottarga
biendo roll
lamb tartare with cucumber, duck egg-uni puree, North Carolina caviar
venison smoked over juniper, gooseberries, kale juice
roasted pork belly, thai basil puree, radish, serrano
lemon gelato, golden beet, pistachio
popcorn ice cream, apple butter, pecan praline
