Tyson Cole, Partner & Chef

Best Chef Southwest, James Beard Foundation 2011
One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin under two different sushi masters, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.

Cole became fascinated with sushi in his early twenties while working at an Austin Japanese restaurant and quickly dedicated himself to learning every aspect of the cuisine. Working his way up from dishwasher to head sushi chef, his dexterity with the knife led him to Austin’s top sushi restaurant Musashino. During an intensive traditional apprenticeship under owner Takehiko Fuse, Cole traveled to Japan to experience the cuisine firsthand while gaining technical skill.

Challenged by Fuse to learn the Japanese language, Cole moved on to train at Bond Street, one of the busiest sushi restaurants in New York City. In his last year at Musashino, Cole ran the restaurant in Fuse’s absence and began experimenting with new flavor ideas, influences, and ingredients. Opening Uchi in 2003 as executive chef and co-owner, Cole quickly garnered national attention, most notably a coveted spot on Food and Wine Magazine’s Best New Chefs of 2005 list; a James Beard Foundation Award for “Best Chef: Southwest” in 2011; and a James Beard Foundation semifinalist spot for “Outstanding Chef” in 2016 among many other accolades.

Citing the newly easy accessibility of ingredients and flavors from across the globe, Cole continues to push the envelope with every bite, stating, “The cuisine I create is playfully multi-cultural, mixing the Japanese tradition with tastes that inspire me.”


 

 

 

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  • Chef

    Tyson Cole, Partner & Chef

    Best Chef Southwest, James Beard Foundation 2011
    One of the few American sushi masters, James Beard Award-winning Chef and Owner Tyson Cole is a passionate student of the Japanese tradition. Having trained for more than 10 years in Tokyo, New York, and Austin under two different sushi masters, he continues his path of study and experimentation each day at the restaurants in the Hai Hospitality family. Employing classical cooking techniques with a Pacific Rim perspective, Cole marries global ingredients with traditional Japanese flavors, resulting in inspired combinations of flavor, texture, color, technique, and style.

    Cole became fascinated with sushi in his early twenties while working at an Austin Japanese restaurant and quickly dedicated himself to learning every aspect of the cuisine. Working his way up from dishwasher to head sushi chef, his dexterity with the knife led him to Austin’s top sushi restaurant Musashino. During an intensive traditional apprenticeship under owner Takehiko Fuse, Cole traveled to Japan to experience the cuisine firsthand while gaining technical skill.

    Challenged by Fuse to learn the Japanese language, Cole moved on to train at Bond Street, one of the busiest sushi restaurants in New York City. In his last year at Musashino, Cole ran the restaurant in Fuse’s absence and began experimenting with new flavor ideas, influences, and ingredients. Opening Uchi in 2003 as executive chef and co-owner, Cole quickly garnered national attention, most notably a coveted spot on Food and Wine Magazine’s Best New Chefs of 2005 list; a James Beard Foundation Award for “Best Chef: Southwest” in 2011; and a James Beard Foundation semifinalist spot for “Outstanding Chef” in 2016 among many other accolades

    Citing the newly easy accessibility of ingredients and flavors from across the globe, Cole continues to push the envelope with every bite, stating, “The cuisine I create is playfully multi-cultural, mixing the Japanese tradition with tastes that inspire me.”

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Pickup Reservations

Looking for Uchi takeout? You’re in the right place. Please select your party size, the day that you’d like to order patio pickup, and the desired time between 4pm-8:30pm. Here’s the important part, we will call you 30–45 minutes before your reserved pickup time to take your order and payment. The phone number attached to your reservation will be the number we call to take your order. (Please note the caller’s number will not be the restaurant’s number). For questions, call us directly at 303-444-1922. You can also call and reserve your pickup time over the phone. We are accepting pickup reservations up to three days in advance. Thank you for supporting us during this time!

Curbside Pickup

  1. Available Tuesday-Saturday only. View our core or vegetarian menu
  2. To place your order,call 303-444-1922 during 3:30-8:30pm or reserve a pickup time through our website. Please note the caller’s number will not be the restaurant’s number. We will reach out before your reserved time to take your order
  3. Once you arrive, please walk to the front patio. There you'll be greeted by an Uchi employee, or call 303-444-1922

    *Wine, sake, and beer is 25% off
    (curbside pickup only)

Gift Cards

  1. Purchase a $100 gift card and receive $25 promo card