Craft Omakase
Sushi restaurant · Triangle State
4400 N Lamar Blvd Suite 102, Austin, TX 78756
Highlights
Michelin-starred omakase with 22 courses, dry-aged fish.
Michelin-starred omakase with 22 courses, dry-aged fish.
"This sleek Rosedale spot should be the poster child for omakases that break from tradition. Fish is the focal point here—with most pieces undergoing some level of curing, dry-aging, or probably yoga to bring out different textures and flavors—and the garnishes are accents instead of the maximalist limelight hoggers you might find somewhere like Sushi Bar. The small plates served between every few bites of nigiri are where things veer a little from the classic omakase format, adding global flavors without turning the meal into some forced fusion that relies on novelty. There are no upsells at the end and no extra bites—you won’t need them anyway. Craft typically releases new reservations every Sunday at 12pm. You can book seats approximately one month in advance. They go fast, but not blink-and-you’ll-miss-it fast. If you want to secure a prime-time spot, plan to be online when reservations go live." - nicolai mccrary, raphael brion
"This sleek Rosedale spot should be the poster child for omakases that break a little from tradition. The nigiri leans classic, featuring excellent fish—most of which undergoes some level of curing or aging to bring out different textures and flavors. But in between bites of sushi, you’ll taste shrimp aguachile, roasted gai lan with brown butter, or some other small plate that shows Craft's unconventionality. There are no upsells at the end, and no extra bites—you won’t need them anyway. The experience feels less like a meal and more like a delicious 22-point justification for why someone might shell out $175 for sushi. Craft typically releases new reservations every Sunday at 12pm. You can book seats approximately one month in advance. They go fast, but not blink-and-you’ll-miss-it fast. If you want to secure a prime-time spot, plan to be online when reservations go live." - nicolai mccrary, raphael brion
"In a year when expensive omakases spread faster than Olympic breakdancing memes, we didn’t roll our eyes at Craft Omakase's blend of nigiri and small plates. When we were told that the meal would consist of 22 bites, with no sneaky add-ons or upsells. That, and the savory interlude of roasted gai lan in brown butter between bites of dry-brined fish. The menu is set each night, so all you have to decide is whether or not you want to drink, and how much wine or sake you’ll be ordering if you do. You can also split a sake pairing between two. A fairly classic omakase with a touch of fusion flair, like aguachiles and gazpachos. Craft typically releases new reservations every Sunday at 12pm. You can book seats approximately one month in advance. They go fast, but not blink-and-you’ll-miss-it fast. If you want to secure a prime-time spot, plan to be online when reservations go live." - matthew jacobs, nicolai mccrary, matthew jacobs, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, matthew jacobs, nicolai mccrary, nicolai mccrary, nicolai mccrary, nicolai mccrary, matthew jacobs
"This Rosedale restaurant is Austin’s first sushi restaurant to earn a Michelin star. Run by Uchiko alums, the Japanese restaurant serves omakase only and focuses on letting ingredients shine through its nigiri, small dishes, and drinks. Think octopus with a touch of citrus or bluefin tuna topped with a dollop of caviar. Book reservations online for the uber-sleek indoor omakase counter." - Nadia Chaudhury
"A reservation at Craft requires planning ahead, but not so much that dinner feels like winning the lottery. The sushi at this elegant Rosedale restaurant is pretty classic, with a few twists and turns in the small plates served every few courses (think shrimp aguachile or a bowl of roasted gai lan with brown butter). Plus, nearly all of the fish is cured or aged to bring out some great textures and flavors. Craft typically releases new reservations every Sunday at 12pm. You can book seats approximately one month in advance. They go fast, but not blink-and-you’ll-miss-it fast. If you want to secure a prime-time spot, plan to be online when reservations go live." - nicolai mccrary
