Mentioned by OpenTable Blog
Austin's 20 Greatest Restaurants
"In a stylish refurbished house (“uchi” is Japanese for “house”), founding chef and partner Tyson Cole slings the freshest sushi in the city. Raw fish options include extensive a la carte pieces and a ten-course omakase, and traditional Japanese dishes such as wagyu beef carpaccio round out the menu. An Austin treasure since 2003, Uchi made such an important contribution to the national food scene that the James Beard Foundation named Cole, who trained in Tokyo, Best Chef: Southwest in 2011."