Eating Sushi Chef’s Tasting at Uchi Austin

Looking for a delectable sushi omakase experience in Austin? Visit Uchi! Keep reading for more about the restaurant, what to order, and how to book your reservation.

Uchi – Austin’s Bucket List Sushi Spot

Uchi, one of the most popular sushi restaurants in Austin, opened in 2003. Chef Tyson Cole began his career as a dishwasher in a Japanese restaurant in Austin then continued training in various sushi restaurants for 11 years before opening Uchi. With the addition of three sushi restaurants (Uchiko in Austin and Uchi restaurants in Houston and Dallas) and a handful of awards, including a James Beard award, Cole has found success in “non-traditional” Japanese food and delighted sushi lovers that flock to his restaurants.

Uchi, meaning “house” in Japanese, is located in a refurbished house near the busy corner of South Lamar and Barton Springs. Go too fast and you might miss the turn on the fast-paced street. The big UCHI letters outside will guide the way! The parking lot has a handful of spots and the majority of it is valet because of the scarcity in the area.

When you walk in, the bright, bustling sushi bar draws in your gaze. It’s a center point because most of the rest of the restaurant is draped in darkness. It’s compact and cozy but as we found, a little more light might have helped us fully enjoy the dining experience. I don’t see this changing, as I’ve had this thought since my first visit in 2012 (me pictured below!), so get your phone flashlights ready. They’re necessary for better photos and to admire the plates before you dive in.

Darkness aside, your experience may seem speedy and slightly impersonal, but the consistent and excellent dishes balance out all of this for a delicious meal.

Uchi’s Chef’s Tasting

Ordering the chef’s tasting is a fun way to eat all the popular dishes while not really knowing what will hit the table. If you’ve dined at Uchi before, you’ll probably see some familiar dishes, but it doesn’t make you any less excited. The full omakase option includes a 10-course chef’s tasting (about $100 per person), and they also have a six-course signature tasting (about $65 per person).

Uchi doesn’t provide a printed menu for the chef’s tasting (maybe they have them if you ask?), so forgive me if I get something wrong in the menu below. I took some notes and consulted their online menus to give you a recap. We did have a gluten-free diner at our table, so you might see some variation to accommodate. You’ll see photos from our dinner throughout this post.

Oysters
Kurodai – Black Bream
Akami – Tuna Belly Roll
Hamachi Collar – Yellowtail
Bincho – Albacore
Walu walu – escolar
Bluefin tuna loin with compressed watermelon
Umi Masu – Tasmanian ocean trout
Kinoko nabe – four mushroom rice with poached egg
Hama chili – yellowtail with orange
Foie gras – duck liver
Pineapple dessert
Chocolate dessert

It’s really hard to pick a favorite dish. The fish seemed to melt in my mouth and the flavors popped. The fish (hamachi) collar was a new favorite (the blackened dish below) and the tuna with compressed watermelon is a long stay favorite. Altogether, it was a perfect menu with plenty of fresh fish and creative flavors.

What to Order at Uchi

If it’s your first time at Uchi or if you want to get recommendations on what to order, here are some notes for you. Your waiter/waitress will have the best day-of recommendations.

The menu is divided into the following sections:

Cool tastings
Yasimono – veggies
Hot tastings
Makimono – rolls
Agemono – deep-fried
Dessert
Sushi + Sashimi – these can be with or without rice
Toyosu Selection – specialty fish for sushi and sashimi
Daily Specials
Omakase – 10-course chef’s tasting, six-course chef’s tasting, and 10-course vegetarian chef’s tasting

Here are some dish suggestions:

Hama chili – this yellowtail dish is a favorite among guests
Hot rock – sear the wagyu beef at the table
Kinoko nabe – this mushroom dish with a poached egg is a must-order for me (pictured below)
Foie gras – it melts in your mouth
For sushi, some of my favorite fishes include: sake toro (salmon belly), hamachi (yellowtail), and madai (Japanese sea bream)
Brussels sprouts – this dish has a slight spice and is my favorite deep-fried dish
Chef’s Tasting – did I convince you to order this 10-course tasting above? I hope so!
Signature Tasting – if 10 courses is too much, tip-toe in with the six-course tasting
Chef’s selection of three sashimi or chef’s selection of five nigiri – if you like sushi but not sure what to order, either of these options allows the chef to choose for you

How to Reserve a Table at Uchi

Making a reservation is highly recommended as it is a very popular restaurant. They take limited walk-ins, but your best bet for a walk-in spot is for happy hour, when they open at 4 p.m. Their sushi bar is always walk-in only, and one of the best seats in the house!

Online reservations are available a month in advance on a rolling basis, so mark your calendar to book a specific date. (i.e. to book the 15th of the month, check on the 15th of the month before) If you don’t see availability online, try calling to double-check.

You don’t need to book the omakase ahead of time. Let your waiter/waitress know after you’re seated.