Uchiko will match the experience of food,wine and service found at its sister restaurant Uchi; in a new setting with a Japanese farmhouse aesthetic, crafted materials and warm finishes to round out the dining experience. Uchiko’s menu is a brand new selection of composed dishes and sushi, taken from ideas and dishes originally created at Uchi. Uchiko is Uchi redefined.
Tyson Cole, 40, is a passionate student of the Japanese tradition. He has 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 at Uchi, developing unprecedented, multi-cultural combinations using his impeccable knowledge of technique.
In May of 2003 Uchi opened with Cole as Executive Chef and co-owner. Cole’s gift of marrying global ingredients and flavors with traditional Japanese flavors quickly garnered him local as well as national attention and Uchi became one of the top fine dining restaurants in Austin. The accolades continued when he was awarded a coveted spot on Food and Wine Magazine’s Best New Chefs of 2005 list. In May 2011, Cole received a James Beard Foundation Award for Best Chef: Southwest. Unlike many executive chefs, Cole is not just an overseer. He brings great energy to the sushi bar every night, conversing with patrons, intuiting their wishes, and using razor sharp knives at rapid speed to turn out works of edible art. Simultaneously, Cole directs the other sushi chefs, the bartender, the cooks on the line and the yakitori grill, as well as collaborating with the chef de cuisine. “Ingredients and flavors from all over the world are easily accessible now,” Cole says. “The cuisine I create is playfully multi-cultural, mixing the Japanese tradition with tastes that inspire me.”