Chef mike is back from Japan. He does a 8 seater omakase for 135 for 21 courses. What’s different? He now uses 2 types of rice grains, 3 different vinegars and cooks the rice in a secret way (he won’t tell me). The fish ships directly from the Toyosu market in 16 hours and he is the importer. So the fish is hella fresh and Mike communicates directly with the fish sellers and changes his menu based on availability. The rice is better now and it paired with excellent fish. It was always the best omakase experience in Austin for me. My friend Fred who did Omakase experiences all over California and Japan said it was the best he’s ever had in his life. Uni and Otoro al la carte- The uni was sensational. Honestly, amazing!
by Austinfoodadventures
13 Comments
I am a curmudgeon, old fart who spent a lot of time in Japan – – many years. We went there and I was trying really hard to hate on the place. I failed. It was really good.
Probably my favorite restaurant in Austin and definitely the best omakase. Otoko is close.
Toshokan is one level below both and sushi bar ATX is… different.
Whaat? Am I reading that right? This experience is 135?! That’s an amazing price
Website says reservations open July 9th…. Assume that’s outdated and isn’t a once a year thing. Is it the 9th of every month?
I’ve been there three times, and visited him when he was just getting started back at Hop Squad. I’m still not considered a ‘regular’ and do not receive the first crack at reservations that he so generously gives out to people who must attend weekly. It’s frustrating, and I’ve completely stopped trying to get a reservation.
I see no dietary modifications–does that include allergies? My husband is allergic to shrimp, but don’t want to go through the effort to book if he can’t have substitutions for an allergy.
Does anyone know when they release their reservations? Their website just says July 9th. I checked the waitlist but the dates stop in September, and I’d love to get in in October.
Went back earlier this month, and Chef Mike’s time in Japan was well spent. He was great before, and now he’s excellent. Inspired yet humble. Real magic.
Lol he uses a vermicular to cook the rice. Which is easy to find out but your a pseudo foodie Instagram journalist so I wouldn’t expect you to take the effort to research where he trained and how often they advertise they are using a vermicular at hakkoku.
Love this place so much!!!
Chef Mike is one of the most passionate people I know and it reflects so well in the omakase! I used to work with him and he would do a full 8 hour work day, sleep under his desk during his lunch break, then go work at a sushi restaurant. So happy to see him living his dream.
I’m probably going to get downvoted for this. I love Chef Mike’s passion and every thing he does but it gets annoying when select few get VIP status to get tickets and while it is pretty hard for normal people to get reservations. It just starts to sound like privileged bragging :/
Does anyone actually like urchin? Every omakase place I’ve been always pushes it on their customers and seems to be the least favorite of all parties. Wonder why it’s become so popular to serve