"In an era when expensive omakases have nearly taken over Austin, Tancho offers a more accessible alternative. If you’ve ever been to Sugarfish in Los Angeles, this spot will look familiar. If you haven’t, here’s how it works: Choose from the small, regular, or large omakase (priced between $29-59), then sit back and wait as one plate after the next arrives. All meals start with cucumber salad and tuna sashimi in ponzu before moving through a series of hearty nigiri pieces and a couple of handrolls. The sushi doesn’t compete with places like Craft and Otoko—the rice can be a little cold, and the fish cuts are thick and irregular—but at least the receipt won’t make you cry. photo credit: Nicolai McCrary This is less of an “omakase” where the menu changes nightly depending on the chef’s whims and more of a set menu where all of the bites are outlined from the start. As long as you don’t get too hung up on definitions, you’ll leave satisfied. Food Rundown photo credit: Nicolai McCrary Grand Omakase We like the Grand Omakase because it adds a lobster handroll and a tuna flight to the mix, both of which are high points of the meal. But it’s a lot of food. Follow your heart—and your stomach—to decide which size omakase you want. You can always add on bites and handrolls à la carte." - Nicolai McCrary
