Tsuke Edomae is chef Michael Che's Edomae-style sushi counter in Austin's Mueller neighborhood. Che trained under Otto Phan of Kyoten in Chicago, who introduced him to Edomae technique, and later under Hiroyuki Sato of Hakkoku in Ginza, Tokyo, who opened the door to sourcing from Toyosu Fish Market.
That relationship shapes how the restaurant gets its fish. Che's company, Tsuke LLC, is a licensed US importer/exporter of Japanese seafood that works directly with individual Toyosu vendors — specialists in tuna, uni, hikarimono, anago, buri, and live shellfish among them — rather than going through US distributors. Che flies to Tokyo weekly, splitting time between working at Sato's restaurant and bringing fish back to Austin.
Tsuke Edomae was named among Austin's best by A Taste of Koko in 2025 and is a 2026 James Beard Foundation semifinalist for Best Chef in Texas. It has built a devoted local following in Mueller.
That relationship shapes how the restaurant gets its fish. Che's company, Tsuke LLC, is a licensed US importer/exporter of Japanese seafood that works directly with individual Toyosu vendors — specialists in tuna, uni, hikarimono, anago, buri, and live shellfish among them — rather than going through US distributors. Che flies to Tokyo weekly, splitting time between working at Sato's restaurant and bringing fish back to Austin.
Tsuke Edomae was named among Austin's best by A Taste of Koko in 2025 and is a 2026 James Beard Foundation semifinalist for Best Chef in Texas. It has built a devoted local following in Mueller.