Accolades

  • Best Chef: Southwest (2011)
    James Beard Foundation
  • Outstanding Chef, Nominee (2013)
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • The Most Important Restaurants in America
    Bon Appétit
  • Contestant
    Iron Chef America
  • Top 10 Sushi Spots (Uchi)
    Bon Appétit
  • Restaurant of the Year (Uchi)
    Eater Houston
  • ChefsFeed Winner
    One of the Best Things to Eat in Austin

My Restaurants

  • Uchiko
    4200 N Lamar Blvd
    Ste. 140
    Austin, TX
  • Uchi
    801 S Lamar Blvd
    Austin, TX

Where I Eat

From My Menu

Chef Eric Silverstein reviews Tobacco cream at Uchiko
$$$$ | Japanese
Rosedale
1 Review
"Probably Uchiko's best dessert, based purely on the sophistication of flavor derived from the tobacco cream itself. Restraint is what makes this dish: it has just enough sweetness to let the other flavors shine through, but not too much to overshadow them."
Chef David Bull reviews Wagyu Hot Rock at Uchiko
$$$$ | Japanese
Rosedale
1 Review
"I am a sucker for the interactive presentation and the big fat of the beef. You get to sear it yourself on top of Japanese river rocks."
Chef Rene Ortiz reviews Tempura onion rings at Uchiko
$$$$ | Japanese
Rosedale
1 Review
"Topped with togarashi and white soy, Uchiko takes something as simple as an onion ring and elevates it to something beautiful and elegant."
Chef Sarah McIntosh reviews Hama Chili at Uchi
$$$$ | Japanese
South Lamar
2 Reviews
"There are a lot of great dishes at Uchi, but I can’t go there without getting the hama chili. The fish is incredibly fresh and the ponzu, Thai chili with orange supreme, is a really unique flavor combination."
Chef Jason Donoho reviews Hamachi nabe at Uchi
$$$$ | Japanese
South Lamar
1 Review
"This has to be my favorite dish of Tyson Cole's. All together, it's an amazing combo. I send my cooks to eat this dish to understand what umami is. The combination of the fish, rice, and egg along with the bonito flakes is unreal."