Uchi, helmed by James Beard Award-winning chef Tyson Cole, is consistently hailed by The New York Times and Food & Wine as one of Austin’s essential dining destinations. While primarily a contemporary Japanese restaurant, Uchi’s menu is filled with creative fusions—think hotate crudo with Thai chili, wagyu beef with kimchi, and a renowned daily omakase. The ambiance is chic yet welcoming, and each visit brings unexpected flavor combinations that reflect both Austin’s dynamism and the chef’s boundary-pushing vision. Reservations are recommended for this ever-popular spot.