A culinary gem has emerged in Austin's Mueller neighborhood—Tsuke Edomae, an omakase Japanese restaurant that's making waves for its near-impossible-to-get reservations and its homage to traditional Japanese sushi techniques. This compact venue, which replaced Otto Phan's Kyoten Sushiko, seats eight patrons at a time, offering an intimate dining experience. During a late February service at 6 p.m., diners were treated to a 21-course meal; an elaborate affair that begins with Chef Michael Che showcasing the premium rice used for his nigiri—considered the foundation of his craft.
Hailed for his dedication, Chef Che sources his ingredients directly from Japan, including the Toyosu Fish Market. Patrons at Tsuke Edomae relish add-on options offered during the meal, allowing everyone to savor additional or special pieces simultaneously, according to Austin Eater. The restaurant's design features whimsical Japanese cultural touches like a karesansui garden and a projection of Che's travels to Japan. The meal concludes with a unique dessert—a bruleed tamago accompanied by green tea ice cream from Merry Monarch Creamery, delivering a sweet end to the culinary journey.
Snagging a spot at this exclusive table has become a challenge on its own, with reservations released six months in advance and taken up almost as soon as they drop. The price point, $135 plus fees and tips, totaling $175.73 per person, contributes to Tsuke Edomae's popularity as an omakase experience that offers significant value for the quality provided, as reported by Austin Eater.
Having gone down the road that has led to his establishment becoming referred to as the most in-demand restaurant in the United States by the Tock waitlist, Chef Che looks toward further honing his craft by studying sushi under a master chef in Japan. Tsuke Edomae will be closing for six months starting December, providing a great opportunity for Austinites and visitors alike to experience Chef Che's passion for sushi before his sabbatical. Gary Leff offered his experience of thin-sliced fish and warm, freshly prepared rice, noting that "Chef Che is still learning his craft and developing his speed," as per View from the Wing.
While Tsuke Edomae continues to flourish on the Austin food scene, Leff also recommends sushi aficionados make a trip to Chicago if they can snag a reservation—and afford it—to visit Kyoten, where Chef Phan continues to serve "truly amazing fish" at a higher price point, underscoring the evolution and dedication to the art of sushi as conveyed by Chef Che's predecessor and mentor.
