This is not your normal omakase experience. The quality and freshness of all the seafood is amazing but Chef Mike's passion for making sushi is what really elevates the meal. The intimate 8 person seating, music, and stories from Chef Mike really make the experience that much better. Reservations are hard to come by so check their website and social media often for the release date. They are open in 2 month periods so make sure to set an alarm so you don't miss it! Every bite was amazing but the standouts to me were the Shima Aji (striped mackerel), Kegani (hairy crab), and Anago (sea conger eel). The miso soup is hands down the best miso soup I've ever tasted in my life. read more

Whenever I tell people about this place, I often wonder if I'm overhyping how good the experience really is. After visiting for a second time, I realize I was totally correct in the amount of hype I've been giving. I remember last time I came here being enchanted by Chef Mike's stories, which undoubtedly elevated the whole experience. For this go around, I tried to disentangle the food from the story telling and at the end of it all, I realized that putting aside the great Chef's stories, this is truly some special edomae that absolutely stands out on its own. Also, if you want a more detailed review of this place in general, see my original review. The menu from the evening we visited in the order served: Chutoro: a great starter for the night; not as rich as the otoro later, but with a more concentrated tuna flavor in my opinion. Tsumuburi: relatively mild flavor but rich mouthfeel. Squid: Unlike any squid I've ever had; rich, not chewy, buttery; has an almost melt-in-your mouth sort of texture. Shima aji: Flavorful, light mouthfeel; reminiscent of a rich yellowtail. Scallop: This was wrapped in seaweed; savory umami texture with a relatively mild flavor, balanced by the saltiness of the seaweed. Otoro: Chef Mike lightly cooks these pieces of fish over hot coals; super rich flavor, the ultimate umami experience; the most popular dish of the evening. Many of us dining this night bought a second portion after the normal dining session of this because of how delicious it was. Anago: I have had unagi (freshwater eel) many times, but less often had anago (unagi's saltwater cousin). I found the texture to be somewhat similar, but a bit milder. Crab: The crab was served in a small shooter glass with a mix of butter and several other things; again, very rich and between the crab and butter pleasantly sweet. Akami: Flavorful tuna flavor with a relatively soft texture for a cut of lean tuna. Uni: This literally melts in your mouth; salty, savory; the bite is a perfect marriage between uni and sushi rice. Kinme: Again, lighter mouthfeel similar to the shima aji earlier, with the same sort of yellowtail comparisons; more flavorful though, with more depth. Handroll: A well-made, tasty handroll; probably the least notable thing this evening, simply because everything else was so good. Tamago: A really tasty tamago for desert; perfect way to finish off the night. Overall, a truly standout dinning experience and the most mind-blowing sushi you can get in Austin. read more

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The food, the service, the ambiance, all exceptional. Without a doubt, one of the top omakase and dining experiences you can have in Austin. From start to finish it's 5/5 The quality is impeccable. Every piece is perfection. read more

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Tsuke Edomae has been in my list due to Michael Che's affiliation with Chef Otto Phan from Kyoten. I've visited Kyoten 3 times and have thoroughly enjoyed my visits there with the unique omakase that Chef Otto offers to his guests. Additionally, Che has had additional training from Hiro Sato of Hakkoku. Due to sheer luck, given the difficulty to obtain reservations, a friend was able to give us seats for a Friday evening buyout. Our menu for the evening included the following: arugula salad, pregnant female squid, cooked iwashi, kinki with its broth, tempura of shirauo and eggplant, sawara with grated daikon, chutoro (hon maguro hailing from Choshi, Chiba prefecture), ika, aji, shirako, akami zuke, otoro aburi, negitoro temaki, kohada, buri, kuruma ebi, kinmedai, bafun uni, bafun uni handroll, anago, negitoro maki, tamago, miso soup, and finally a dessert of matcha ice cream with tamago crème brûlée. Che's main strength lies in his shari. Any serious sushi enthusiast knows that the shari is by far the most vital component of the nigiri. Although he was a bit coy with the type of akazu and mixture he uses, I strongly suspect that Yokoi Yohei is used to due to the distinctive dark color and pungent wafting smell of the foaming mixture as it was poured and mixed in the hangiri along with the steaming, freshly made rice. Che proudly proclaims that his rice is sourced from Mitori Koubou, hailing from the mountainous area of Kumomoto, Japan. Interestingly enough, Che doesn't utilize a traditional ohitsu to temporarily house the small batches of his shari rice, but instead a container with a non-porous lid. His shari features the holy trinity of my personal standard for excellent sushi rice: temperature control, akazu seasoning, and rice grain individuality. Each characteristic is as important as the other; a balance must be carefully orchestrated to make sure an optimal nigiri is formed. The disbursement of the grains is immediately noticeable as the pearls of rice begin to separate on your tongue as you chew each nigiri; the coating and saturation of the acidic sweetness from the akazu is simply divine. The key for myself personally is familiarity when tasting proper akazu shari; and Che's shari hits those marks to an absolute certainty. Regarding the otsumami, the kinki (shortspine thornyhead) with its own broth from the head and bones was the clear winner in my opinion. According to Che, he used simple flavorings of kombu and salt, with finely chopped chives added at the end to provide fresh, herbaceous notes. The temperature control for the otsumami was also omnipresent as well; a detail that Che seems to pay special attention to. The female squid had a pleasant texture with bite but no rubbery consistency that plagues these types of cooked seafood. The tempura was light and airy while still providing some substantive crisp; this was actually a pleasant surprise coming from a sushi specialist. The meal wasn't without its flaws however. Most notably, the courses that included nori weren't used with rice that had been previously cooled down. This warm rice causes the nori to be soggy and lose its crisp bite which is akin to an almost snapping sensation when done correctly. It wasn't as apparent in the negitoro temaki but very apparent in the uni handroll as the rice touched more surface area of the nori. In addition to this nori issue, there is a lack of aging in some of his neta, most notably the aji (horse mackerel) he served that night. The bite was a bit too firm which indicated that there was minimal to no aging time. This can be attributed to the enormous amount of time Che spends physically collecting his product from Houston and a palate sensibility that hasn't fully matured yet on his end. The arugula salad featured a very aggressive, voluminous acidic dressing which could have been dialed back in both aspects. Also regarding the searing process of the otoro, the smell emanating from it was quite strong and had a lingering chemical scent which wasn't pleasant at all. Having stated all that, given the price point and value proposition of this meal, I believe these small flaws can be overlooked when it comes to rating Tsuke Edomae due to the strengths of Che's shari, abilities, and his direct wild product sourcing straight from his specialist vendors in Japan. However, these are small adjustments that can be implemented without much additional hardship. Che's abilities can be put on par with those of the finest itamae in New York City in my opinion; albeit there needs to be some points of refinement in order for him to be declared truly elite. Austin is very lucky to have Chef Michael Che and the potential is there for him to flourish to pursue the impossibility of perfection in his craft. As he gains more experience, Che should become more self-aware of the subtleties of the product he is producing along with providing an ambiance unencumbered by any shortcomings. read more

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Tsuke Edomae is a place where I could come back regularly and enjoy it. I love that there's a $75 option for a more laid back lunch experience. The omakase provides clean edomae style sushi, which is exactly how I like it. Clean, no bells and whistles, just good quality ingredients. One of the best parts was this type of crab soup, which I could go back for alone. However, multiple times throughout the course I felt like I had VERY different amounts of wasabi. Luckily the wasabi is real, but certain bites it was absolutely overwhelming. When it's a good amount, it's really good. But when it's just too damn much, it masks too much of the fish that I couldn't enjoy the fish for what the natural flavor was. I personally would go again for the killer $75 omakase deal, but for the full menu price, I prefer other omakase in Austin that's around the same $125 mark. read more

I think this meal has ruined casual sushi for me. If you can score a reservation, this is a top tier dining experience that is both intimate and exquisite. I have heard stories of the omakase since moving to Austin 2 years ago and recently got to try it out for myself. What a treat. Every bite was phenomenal and the miso soup is the best I've heard had. Chef Mike is funny and attentive, telling stories of his travels and his vendors - making the meal experience itself one of a kind. Here's to hoping we score another reservation in the future. read more

Really good experience! I think the pictures themselves can speak to how good this was. The menu changes often, and I hope to come back for another delicious meal! I feel as though I have to make a second trip to learn more about the food and the chef's process. The sushi here is definitely flavorful with the chef's pairing of their rice/vinegar. This might be a good experience for those "newish" to omakase. The chef seems open and willing to teach and answer questions as you go along in the meal. He def has the passion for what he does, and I am interested to see how he develops his menu and style over time. read more

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Been a fan of Chef Mike since the beginning Tsuke Honten at Hopsquad. Chef Mike is humble, funny, passionate and talented in his work. Every bite has kept me coming back. Try his sushi, it will rock your world! read more

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I was lucky enough to find out about this place a couple months ago. I've since been back 3 times and have another reservation for February 2022 (yes, they're really booked out that far!) I consider myself a sushi lover and have tried almost every sushi restaurant in Austin, and this has got to be one of my favorite ones in town. They serve Edomae style sushi here, so no frills, no crazy mixture of flavors, just rice and fish. Chef Mike is an artist when creating his pieces (which are served at room temperature) and guides you through the process through your entire meal. Ask as many questions as you like, as Chef Mike is always accommodating and loves to explain his craft. This place is run by Chef Mike and his girlfriend Nhi who assists and handles drinks. They're an amazing team and will give you a night to remember! Chef Mike will guide you through his omakase which constantly rotates different types of fish as he chooses specifically whatever is in season at the time and what is available from Japan. The rice he uses is AMAZING, you really can taste each individual grain that is cooked to the perfect temperature. Nhi offers an extensive (also rotating) sake list which pairs amazingly with the sushi. I don't want to say too much as it will spoil your experience here. All I can say is follow their Instagram and look out for when they open reservations to book! The sushi here has ruined all other sushi for me since it is truly SO good. Chef mike has also switched to a direct fish provider who can give him the top of the line product. What I thought couldn't get better really did just that. read more

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I was fortunate to snag seats for the second night of service at Tsuke Edomae. I love to support establishments where the chefs and creators are excited about their craft. Chef Mike is exactly that, he shares details of the ingredients and methods used throughout the service and encourages questions as he prepares the meal. The environment is intimate and interactive with only six seats and plexiglass dividers between groups. It's rare for a multi-course meal to not have any dishes that miss the mark. Every single bite was on point! I was especially blown away by the unique tamago. You have the option to add more nigiri at the end if you want to to try something new or repeat a favorite. All parties opted for more because it's just too good! Follow Tsuke Edomae on Instagram to stay updated on future ticket releases on Tock! read more

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Let must start by saying that I'm a big fan of Tsuke Honten so when Chef Mike decided to open a brick and mortar, it was a no brainier to come try. I was lucky enough to snag a reservation on opening night and came with high expectations from my previous experiences. To say it didn't disappoint is an understatement. Being in brick and mortar allows him to use different ingredients and different techniques and oh boy did it shine through. Sushi chefs always say that it all about the rice, but I never had rice be the star of the show. It was incredible. As the name implies, they serve Edomae style sushi which keeps it pure by using no garnishes. It's just the fish, rice and wasabi. Nothing to mask the flavor. It's hard to describe to how something so simple could be so delicious. Hands down the best sushi I've ever had. read more

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What a beautiful dining experience! I tried to get reservations a few times and managed to refresh at 9:00:01 AM the morning a batch was released and grabbed a spot for 2 pm on a Sunday. From the moment you arrive and remove your shoes to sit in the zen waiting area, to the musical selection, and the entire dining experience, Chef Mike Che truly puts on a show. An intimate experience with only four other diners, my husband and I were treated to a nearly three hour performance. The food is amazing -- no surprise there given how difficult reservations are to score. However, the back and forth with Chef Mike bring the experience to the next level. I've been to a few omakases in town, but this was the most educational, not only about the individual pieces we were eating, but about the journey of being a chef. Since each piece of sushi is to be eaten within :90 seconds of being placed in front of you, I didn't waste time for any photos! Every bite was delicious, including the sublime otoro and silky tamago. I already grabbed my next reservation and hope to return many, many times in the future. read more

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Tsuke edomae is a gem of a restaurant that recently opened a brick and mortar in mueller where the old kyoten used to be. This restaurant sits 6 people and it's really hard to get a reservation. Walking in- they ask you to take off your shoes and step on the fake grass they have installed while they play studio ghibli music. The food- chef mike posts the fish options for the omakase on the back of the wall. Some are seasonal options but most are regulars. In total we had 11 courses included in the omakase price of 79 dollars and you get to do a la carte after the anago- eel. Every fish is served room temp , making a fantastic experience and sushi that falls apart in your mouth. What I like about Tsuke edomae is he serves multiple nigiri pieces that are aged that focus on the flavor of the fish, but he also serves items like uni pasta and seared otoro so you get plenty of textures and types of fish. I definitely will be back for this experience! read more

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Relatively inaccessible to the general dining public due to how difficult it is to get reservations at this place. Like many high-end sushi places in Japan (à la Jiro Dreams of Sushi), you have to be a regular or know someone to easily get a seat at the table. When I finally was able to dine here with my GF, we noticed that all of our fellow diners were either regulars or returning customers. The supply of seats is extremely limited since the restaurant is located in the old Kyoten Sushiko space, a tiny 6-seater with only 2-3 seatings daily. If you're not in the "in-crowd" like me, my recommendation is to research when reservations will be released next on tsukeedo.com (usually 9AM CT on a Sunday morning) and make a plan. Reservations are being released in 2 month batches but many desirable slots will already be taken up before by aforementioned regulars and VIPs. On game day, you need be spamming the F5 button at 8:59 AM and fighting to add to cart when fresh reservations are loaded. Yes, it really is as hard as purchasing high demand concert tickets or sneakers! Once added to cart, you'll be given 10 minutes to checkout. A $79 per person deposit will be taken via credit card at time of reservation, but will be refunded later when you dine at the restaurant. Oh and reservations are transferable but not refundable. The food itself is just freaking awesome and I can see why chef Mike has such a devout following. I don't understand how he can keep costs so low because a meal of comparable quality in the US could easily cost 2-3x what he's charging. Every piece of sushi is expertly presented on a Hermès plate so try not to break it! TBH I didn't even know they made plates. The menu is seasonal and changes monthly so it's worth coming back. You'll be given an opportunity to purchase more pieces of nigiri towards the end of the meal if you're still feeling peckish. Personally, my favorite pieces were the chutoro, otoro, ebi and uni. The meal lasted almost two and half hours and it was an extremely intimate setting due to how small the place was. You have the opportunity to converse with the chef about life, the universe and everything for the duration of your meal if you wish. I will definitely be coming back, hopefully one day as a regular! read more

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Getting an experience here with Chef Mike is worth your time and money. He takes the time to explain his process and create truly delicious sushi. Thank you Mike & Nhi! Comparing this experience to Sushi Bar, Tsuke Edomae is focused on a more traditional process. I still love them both and would easily go back. read more

The best omakase I've ever had. It's crazy how good it is. There wasn't one piece that was served that wasn't amazing (a few omakase places there were always 1-2 pieces I didn't care for). The otoro is indescribable (you have to order it again at the end, maybe even double that order). The uni was insane, it had a sweetness to it that my brain can't comprehend. And the miso soup (yes miso soup) is so damn good, I'm going to come back just for the miso. If you're into omakase, this is a must try! read more

Tsuke Edomae - Chef Mike - Sushi Bars Near Me - Austin, Texas

This was such a fun, delicious experience. The Omakase consisted of very high quality fish and the chef was very entertaining. My favorite pieces were the shima aji, the oh toro, ankimo, scallop, and the golden eye snapper. The tamago was very custardy/flan-like but it was very good. read more

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This is THE sushi experience. I thought that I'd had great sushi, but Chef Mike introduced me to a world I've never imagined before. We've had the opportunity to enjoy Chef Mike's food numerous times and each time is better than the last. He truly cares about his craft and strives for perfection with his sushi. I am awestruck by his dedication and the love he puts into his food. He sources his fish, rice, and vinegar from Japan and takes care to prepare all of it to achieve the most optimal flavor of each piece. He once had octopus as an opening course that he massaged for over an hour before cooking. He ages his tuna to its most perfect level of umami. I've never had a bad experience with Chef Mike. Honestly at this point, he could literally jump over the counter and cut off my ear and I'd still eat his sushi. read more

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Best Omakase I've ever been to! Everything was of high quality. Chef Mike was very wonderful, along with his server. He definitely shows his passion and love for sushi and shares it with all of us. This was a very intimate and personal dining experience. The sushi was extreme high quality grade, even the sushi rice. If it was easy to get a reservation in, I would totally go every month! It took me forever to finally get a reservation. Highly recommend Tsuke Edomae, you I'll definitely not regret! read more

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There's a reason reservations are hard to come by at Tsuke Edomae. Mike Che is extremely thoughtful about crafting every dish and element of the dining experience so take the opportunity to visit if presented! There are only six seats during omakase creating a personalized experience between MIke and the other diners. I appreciated the passion, care and expression behind every course preparation. Compared to other omakase places, Mike's style is more simple and elegant. It's as if each element placed on a piece of nigiri has a significant amount of thought and intention behind it. Other places utilize the "bells and whistles" - many elements on a plate, blow torches, lots of seasoning, e.g. While there's nothing wrong with that, I prefer Edomae because the simplicity is so refreshing. Incredible hospitality too! Make sure you check the website for reservations! read more

Tsuke Edomae - Seared scallop. Like all the other courses - elegant and well-balanced! - Sushi Bars Near Me - Austin, Texas

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Easily my favorite spot in Austin. I've been coming here on a monthly basis for over a year now, and I am very privileged to be among those who are lucky enough to taste Chef Mike's food. My friends beg me to take them, and I'm still rotating through everyone to make sure as many people get to experience Tsuke Edomae as possible. Yes, it's an experience, one that everybody should go through at least once. Don't let the 800+ people waitlist intimidate you. Keep trying. It's worth it. read more

Tsuke Edomae - Sushi Bars Near Me - Austin, Texas

An elevated dining experience but in a cozy, welcoming environment. It felt as if Chef Mike was hosting us in his apt that just so happens to have a super impressive sushi kitchen. I was so enthralled with the tasting I wasn't particularly paying attention to what we were eating, but Chef Mike walked us through each course/fish/selection as if he was presenting it to the highest court in all the land. I didn't know this kind of meal was available in Austin and now I'm on the hunt for more, though I know very few will be able to match my night at Tsuke Edomae. Get yourself a reservation ASAP. Only 8 seats per seating. read more

Second visit. Chef Mike only got better. Out of probably 20 dishes across the whole experience, I can only critique one or two. The rest was absolutely world-class. Last time I was in, people were talking Michelin Star, which Chef Mike said he'd decline due to the politics involved. This time, people were saying this was the best sushi they'd ever had - even having had some of the legends. Chef Mike is absolutely world class. My rubric with sushi is always that the flavor needs to be as good as the price, whether the experience is $3 or $300. Look at the asking price, and if you've got the coin, trust me Chef Mike is worth the visit. Great atmosphere, he's a great host, the hostess is amazing. It's like if you'd been a regular at "Jiro's" before the famous documentary. Get in on the ground floor - this guy is a legend in the making. Possibly the best date spot in the state. read more

STOP! This is the sushi you've been looking for. The food is absolutely amazing and fresh and you could taste the passion and process that Chef Mike has gone through to get to where he is at now. From the music, to the Chef's commentary, his amazing assistant, and the couple we got to experience our food tonight with. The only negative is the extremely long wait time! We're so excited to go back and enjoy the food again when the menu changes. read more

Here I had one of the best food experiences of my life! The food was outstanding-- nothing less than memorable, the ambience was amazing, the group was full of personality, the service was beautiful, and the Chef pure magic! I WILL be back. read more

Wow! What can I say about this place but, Wow! This place is amazing. Now I'm going to be spoiled to experiencing amazing sushi. I been to many sushi places in Austin and this one by far is the best. Everything was so delicious. Such a great and amazing experience. It's kind of like a show. The 3 hours that it takes flew by since you are enjoying yourself so much. This is not just a dinner, but a dining experience. read more

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Do I really need to write a review? Best, most authentic place in town. Will maybe write more later but I have no words to describe my experience other than one of a kind. read more

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This is hands-down the BEST sushi restaurant in Austin. Chef Mike is passionate, talented, yet so modest. He will explain the meticulous process of Edomae-style sushi and answer every one of your questions as he prepares for you the highest quality fish you can find in Austin. Each dish is unique and memorable - the best pieces are the Otoro and Chutoro (fatty tuna belly), which will melt in your mouth with unbelievable flavor. The service throughout the meal is flawless, and you will feel like you are being taken care of like a member of their family. Sushi omakases with this level of quality are typically 2-3 times more expensive, so not only do you get delicious food, but also incredible value. Tsuke Edomae has truly elevated Austin's sushi game to new levels. read more

Amazing. Everything we tried was to die for. I never thought sushi could melt in your mouth, but this was so delicate and flavorful. There were only 6 other of us, which allowed plenty of time to talk with Chef Mike and hear about his process. Would highly recommend for a special night out! read more

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You think you've had amazing Japanese food but you haven't. The true culinary enthusiast will agree that Chef Mike's Edomae style cuisine is a craft. Chef Mike carefully explains his process of sourcing his ingredients how has has been an understudy to his mentor for years. You'll feel his energy transfer from his hands to each piece of nigiri he makes, and it will undeniably send your eyes rolling to the back of your head as the grains of the rice roll between your tongue and the tang of the sushi vinegar creeps under your tongue. I've been following Mike since his days at Sushi Fever and his passion for Japanese cuisine has not let up, yet will it ever expire. read more

Amazing dinner and culinary experience curated by Chef Mike. Highly recommend trying this place. read more

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One of the best sushi experiences of my life. The chef is gracious and accommodating, conversational, proper with being aloof or snobby. I can't recommend it enough. Omakase read more

Tsuke Edomae - Sushi Bars Near Me - Austin, Texas

Chef was a sweetheart and the whole dining experience was lovely. Reasonable price for this quality of omakase. Excellent music and vibes. Would return in a heartbeat! read more

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If you can secure a reservation here, do not hesitate to book. There's a reason why reservations are so difficult to snag. This is easily one of my top favorite omakase dinners in Austin, no questions asked. Chef Mike puts so much thought and care into each and every piece of sushi he presents. You can just tell that he is so passionate about his craft. The fish is always the best quality and a bite is never a miss. 100000000/10 read more

There are already many reviews about the quality of sushi that Chef Michael prepares. What I want to focus on specifically is Chef Michael himself. Very rarely have I met someone who has the level of dedication, passion, and humility that Chef Michael exudes in his work. No detail is too small for him. Every ingredient is thoughtfully sourced, prepared, and served. From start to finish, he's filled it with intention. Chef Michael is a gifted storyteller. He can teleport you to different core moments of his life that culminate to him preparing each individual bite. If you're lucky enough to get a reservation, he will truly nourish you and your soul. I'm envious of those who will get to experience Tsuke Edomae for the first time. You will undoubtedly have one of the most enjoyable dinners of your life here. We'll remember this experience and cherish the memory for a lifetime! P.S. He hates boba, so you'll need to go somewhere else for that. read more

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The best sushi experience in town. We've been to many in Austin and none of them compete. The chef is incredibly talented, purposeful, and passionate and it all shows. The small setting is worthy of such a professional. read more

Best restaurant we have been to in Austin and probably the best sushi we have had anywhere. The rice is crazy good and elevates everything. If you can get a reservation, it is definitely worth it. read more

Amazing culinary journey. Chef provides fabulous narration of the hand crafted components. The music and his movement in preparing the food was a work of art in and of itself. I learned much about the cuisine while the food and beverage were simply luxurious. A must do IF you can get an invite! read more

Best experience of my life thus far. The food and ambiance take you on a journey mentally, physically and spiritually. I can not wait to return! read more

The experience transported me back to Japan. Chef and his wife curated every detail. I don't have anything to add that the other reviews have already mentioned. Don't sleep on this $80 omakase steal and support local. read more