Tyson Cole

Chef
Tyson Cole

Austin

About Tyson Cole

One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin under two different sushi masters, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family.

My Venues

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

Where I Go Out

Tofu tom-yum
Tofu tom-yum
Titaya's Thai Cuisine
$$, Reservations, Full Bar, Thai, North Loop
"The best Thai food in Austin. They make the tom-yum to order, and it's an absolutely perfect balance of sour, spice, flavor, salt, and freshness. I love to eat tom-yum on cold days with warm rice and ice-cold Thai ice tea. Good times."
Tyson Cole
Chef
Tyson Cole
Uchiko, Uchi
Bass w/ lime, chili, & avocado
Bass w/ lime, chili, & avocado
Parkside
$$$, Happy Hour, Outdoor Seating, Full Bar, Seafood, New American, Downtown
"Shawn Cirkiel, the chef-owner of parkside, has a few composed raw dishes to complement his oyster bar, and this one is my favorite. It is thinly sliced striped bass over thick slices of avocado and a tomato vinaigrette. They add a bit of salt, and it's perfect!"
Tyson Cole
Chef
Tyson Cole
Uchiko, Uchi
Grilled ruby trout
Grilled ruby trout
Cover 3
$$, Happy Hour, Outdoor Seating, Reservations, Modern, Full Bar, American, Sports Bar, North Shoal Creek
"My new favorite place: a hybrid restaurant and sports bar. The owners spent many years at Z'Tejas, and you can tell in the food. The grilled trout fillet with wilted baby spinach and Southwestern fried rice with chunks of pork and scallions is one of the best fish dishes in town."
Tyson Cole
Chef
Tyson Cole
Uchiko, Uchi
Spinach & artichoke dip
Spinach & artichoke dip
Bartlett's
$$$, Happy Hour, Outdoor Seating, Reservations, Full Bar, American, Steakhouse, Seafood, North Shoal Creek
"The best spinach artichoke dip. Ever. It's always the same: steaming hot, crispy warm chips, and served with fresh sour cream and Pace picante sauce on the side. It's dangerously tasty; eat too much and you're full before the meal!"
Tyson Cole
Chef
Tyson Cole
Uchiko, Uchi
Tiger Cry
Tiger Cry
Madam Mam's
$$, Thai, Hill Country Galleria
"The Tiger Cry is made with marinated flank steak, and you eat it with your hands along with steamed Thai rice in hot foil packets. It's seriously addictive spice to the point where you just can't stop!"
Tyson Cole
Chef
Tyson Cole
Uchiko, Uchi
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At My Venues

Hama Chili
Hama Chili
Uchi
$$, Sushi, Curtis Park
"There are a lot of great dishes at Uchi, but I can’t go there without getting the hama chili. The fish is incredibly fresh and the ponzu, Thai chili with orange supreme, is a really unique flavor combination."
Sarah McIntosh
Chef
Sarah McIntosh
épicerie
Hamachi nabe
Hamachi nabe
Uchi
$$, Sushi, Curtis Park
"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."
Jason Donaho
Chef
Jason Donaho
Alamo Drafthouse
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