I will argue these counters serve the best plates in this city. Tsuke Edomae remakes its rice every 45 minutes, Shokunin dry ages nearly every piece of nigiri it serves, and Tomodachi buys its specials board off whatever landed in Hawaii and Japan that week.
Sushi and omakase.
The rooms, best first
- Uchiverified
Nigiri comes off a Toyosu list flown from Tokyo twice a week, and the counter also sends out a 72-hour short rib that melts into beef-flavored butter.
- Uchikoverified
A sushi restaurant first, with a daily-changing nigiri selection where nearly every piece arrives dressed with its own garnish.
- Tsuke Edomaeverified
Che cures and ages by species, salt on the fatty fish and none on the tuna, and dresses the rice in a red vinegar his teacher gave him.
- Craft Omakaseverified
The counter's own composition rule is 50 percent traditional, 25 percent modern and 25 percent luxury, across shellfish, white fish and colored or fatty fish. Nicolai McCrary's account of the plate matches it: most pieces arrive cured or dry aged, and the run climbs from light to fatty.
- Tareverified
Twelve-seat counter behind a curtain, roughly 15 courses, and Nicolai McCrary's review records that most of the fish undergoes some form of dry aging or curing with toppings applied sparsely enough that fish and rice are never overshadowed. What no other Austin omakase counter does is run the courses through South Texas: shima aji under salsa macha, aguachiles and tamales worked in. The Infatuation scores it 8.2.
- Konbiniverified
About a dozen nigiri pieces run mostly dry aged fish under salsa macha, mole and escabeche relish.
- Shokunin ATXverified
Nearly every piece of nigiri is dry aged, and a walk in counter omakase runs 250 dollars.
- Urokoverified
Masazumi Saio spent fifteen years behind the sushi bar at Uchi and now runs a 45-minute, roughly twelve-course omakase here on Friday and Saturday. He and Takehiro Asazu were both 2025 James Beard Best Chef: Texas semifinalists.
- Tomodachi Sushiverified
The specials board carries fish flown in from Hawaii and Japan, and the review says to order all of it.
- Fukumoto Sushi & Yakitori Izakayaverified
The rice and the sourcing carry the plate here. The Infatuation rates it 8.3 and describes well-seasoned rice under unusually large cuts of fish that were in a Japanese seafood market days earlier, and files it in both its Best Sushi Restaurants and its Best Sushi Omakases guides for Austin. The kitchen also sits in the Musashino lineage that the same publication credits with much of the city's sushi.
- Tatsumi Sushiverified
Time Out gave four out of five in August 2025 and singles out the caviar topped crudo.
- Musashino Sushi Dokoroverified
Nicolai McCrary scored this classic Edomae counter 8.1 and calls the pricing reasonable for the quality.