The James Beard Foundation found Uchiko chef and owner Tyson Cole worthy of its Best Chef award for the Southwest region; if that won’t get you in the door, you’re certifiable.
At this upscale Japanese hot pot experience from the team behind Ramen Tatsu-ya and Kemuri Tatsu-ya, diners cook raw ingredients at their table in a pot of simmering broth. In record time, it's become one of Austin's most acclaimed restaurants. Reservations a must.