The award-
winning “house”
Uchi, translated from Japanese means “house”, was opened by Chef Tyson Cole in 2003 in a refurbished old home in South Austin. Since then, Cole’s signature non-traditional take on Japanese cuisine has been warmly received by Austin’s diverse dining crowd, as well as visitors from across the country and around the globe.
General Manager, Bridgid Stanwyck
Chef de Cuisine, Blake Luecke
Head Sushi Chef, Shannon Kennedy
Joel Mozersky Design
Hama Chili
Yellowtail, ponzu, thai chili, orange supreme
General Manager, Stephanie Dres
Chef de Cuisine, Rhonda McCullar
Head Sushi Chef, Yong Hun Ko
Michael Hsu Office of Architecture
Pork Belly
Japanese pumpkin, pepper rosé gastrique
General Manager, Nathan Diller
Chef de Cuisine, Andres Araujo
Head Sushi Chef, Jesus Alonzo
Tres Birds
Walu Walu
oak-grilled escolar, yuzu marmalade, ponzu, myoga
General Manager, Steven Mendoza
Chef de Cuisine, Stephen Conklin
Head Sushi Chef, Kevin Le
Michael Hsu Office of Architecture
Machi Cure
smoked yellowtail, yuca chip, marcona almond, asian pear
General Manager, Mimi Yao
Chef de Cuisine, Dina Butterfield
Head Sushi Chef, Cyrus Hire
Michael Hsu Office of Architecture
Gai Lan
Chinese broccoli, bagna cauda, marcona almond
Explore the family
