Uchiko is chef Tyson Cole's second Austin restaurant, built as the fiery counterpart to his original Uchi. Where Uchi stays fresh and clean, Uchiko brings smoke and char into the same non-traditional Japanese format, running that idea through nigiri, crudo, and composed plates. Jacob Yoder serves as chef de cuisine, with Rudy Martinez leading the sushi bar.
The menu includes Brussels sprouts with fish caramel, lemon, and chili; the Hot Rock, wagyu beef seared on a Japanese river stone with ponzu; Hama Chili yellowtail with Thai chili, ponzu, and orange; and nigiri like gyutoro and madai (Japanese sea bream).
The dining room, designed by Michael Hsu Office of Architecture, is built around salvaged pecan wood throughout, including a 168-year-old tree pulled from the Colorado River that forms the sushi bar, alongside a large-scale tissue-paper sculpture by Jana Swec and Shay Little.
Uchiko has earned a James Beard Award for Best Chef in 2012, with semifinalist nods for Best New Restaurant and Rising Star Chef of the Year in 2011. Eater has named it one of Austin's essential restaurants, and it has landed on the city's 2025 best-of list.
The menu includes Brussels sprouts with fish caramel, lemon, and chili; the Hot Rock, wagyu beef seared on a Japanese river stone with ponzu; Hama Chili yellowtail with Thai chili, ponzu, and orange; and nigiri like gyutoro and madai (Japanese sea bream).
The dining room, designed by Michael Hsu Office of Architecture, is built around salvaged pecan wood throughout, including a 168-year-old tree pulled from the Colorado River that forms the sushi bar, alongside a large-scale tissue-paper sculpture by Jana Swec and Shay Little.
Uchiko has earned a James Beard Award for Best Chef in 2012, with semifinalist nods for Best New Restaurant and Rising Star Chef of the Year in 2011. Eater has named it one of Austin's essential restaurants, and it has landed on the city's 2025 best-of list.