Uchi

Uchi is the sushi restaurant I measure all the others against. James Beard award winner Tyson Cole started it in Austin, and it has since grown into a small group of restaurants around the country. It isn't a traditional sushi bar. The kitchen takes Japanese technique and pairs it with bright, unexpected flavors, and nearly every bite surprises you.

What to order

Hama chili

Uchi's signature: yellowtail with ponzu, thai chili, and orange. It's bright, citrusy, and has just enough heat. If you only order one thing, order this.

Let the kitchen choose

The best way to experience Uchi is the chef's tasting menu, or just asking your server to steer you. The specials change often, and they're usually the highlight of the night.

Save room for dessert

The desserts are as creative as the fish. Don't skip them.

Tips

• Reserve ahead. It fills up fast.
• Go for happy hour if you want a lower-cost way to try it.
• Sit at the sushi bar if you can, so you can watch them work.