Tsuke Edomae

If you've some how stumbled on this page/review, congratulations. You've hit the jackpot! Tsuke edomae is easily one of the best omakase experiences I have had. The interior is well designed, cozy, and intimate. They do time seatings for their omakase and there are only 8 seats. Reservations are a HOT commodity so best of luck. Everything from their service to their food is phenomenal. They are very attentive and kind if you have any questions on the cuts of fish you're given.The chef at Tsuke Edomae showcases both skill and passion with each dish. The omakase menu is thoughtfully crafted, offering a perfect balance of flavors, textures, and freshness. Every bite is an experience in itself, from the delicately prepared sashimi to the perfectly seasoned sushi rice. The fish is sourced meticulously and his story is a beauty in itself. The attention to detail extends beyond the food. Each plate is presented with care, making it evident that they take pride in not only what they serve but how they serve it. Even the small touches are executed flawlessly.Tsuke Edomae is undoubtedly a must-visit for anyone looking to indulge in an unforgettable omakase journey. It's the kind of place where you leave with a satisfied belly and a deeper appreciation for the meticulous craft of sushi making. Make sure to secure a reservation as soon as you can because this is one experience you won't want to miss!

This place is really hyped up by everyone and I really don't think it lives up to its hype. You first need to get a reservation on their website and it's almost impossible to get it if you don't have connection. That alone was a bit of a turn off for me but since my friend is a regular and I got offered a reservation. I was really confused when I arrived since the door is really dirty and blacked out with a lock on the door handle - I thought the place was closed down but I guess that's just how it is with no signs as to how to enter. I proceed to go inside of the restaurant but no one was greeting me. I immediately sat down next to the dining table with a very basic interior design with little to no decoration. The restaurant offered a 21 course omakase experience and let me tell you - IT IS NOT WORTH IT!!!!!!!! The rice was mixed with soy sauce and it's super salty and it overpowered most of the fish taste. All the nigiri are so tiny and it didn't taste fresh - the chef let most of the sashimi air dry without covering it. It was even shocking that one of the courses, Eel, had a piece of hair in it!!!!! Luckily, the chef immediately apologised and gave me a new piece but it was a bit burnt, really not what I expected for a high end omakase. I had high expectation for scallop since it's one of my favourite sushi pieces - but the scallop that I had here was very tiny and I tasted a little dirt/sand inside (not very clean). The crab soup and miso soup"? " were filled up 1/4 of the cup - is it really difficult to at least provide half of the cup? I was still hungry by the end of the course...the only thing that I really enjoyed was the sake.I honestly think that this restaurant is over hyped. The chef claimed that the ingredients are from Japan but I'm not sure if it's stored for a little too long or what - it's simply just not fresh at all. Will definitely not return in the future and don't think it's worth the $180 - there are better omakases out there.

Certainly overhyped! This may seem like a negative review but I think I'm very fair to give it four stars. Nothing against the chef, this is all about this particular experience!I've heard many great things about the chef and sushi here. It's really difficult to get a reservation if you're not a regular but fortunately, I got invited by a friend. People thought it was shocking that it didn't receive a Michelin star. I think it is more shocking that people think this is "the best omakase".I've been to multiple omakases in Austin, and dare I say, this is actually my least favorite. That's not to say it's not good, it is good, but it doesn't deserve the hype or the difficulty to secure a reservation. When we got seated and saw the chef, I felt uncomfortable that the chef didn't introduce himself or even ask us for our names. Maybe he expected that I already knew everything about him through Instagram? Idk but it was my first time and I wished we were greeted. Not to mention, the exterior is also uninviting. The entire door is pitch black and I almost didn't want to open the door because I thought it went out of business. The interior has minimal decoration with a YouTube video of a Japanese shrine projected on the wall. My bf found a hair in his sushi. Yes, the chef redid the dish and yes, mistakes happen but I have huge expectations for $$$$ restaurants to really make sure everything is immaculate. At one glance, you would be able to see there is a hair sticking out, (and no, it was not the hairy crab dish). The dining experience also was one of the longest I've experienced. The other group of 4 in this 8-seater establishment was late by 15 minutes but we still ate for about 2.5 hours. The only team there is the chef and his wife. I believe they should hire more employees to speed things up. There was also a period of time when I noticed tuna just sitting out for over 20 minutes? Not sure if this is intentional but it didn't impress me as being fresh. The nigiri pieces are smaller than what I'm used to and the rice is coated with soy sauce that actually overpowers the fish flavor.Anyway, some people will just read this review and think I'm delusional but I guess you gotta try for yourself. Also, why is there no menu for all the dishes I'm eating? I like to look at the names. 21 courses, you can choose to add 2 more a la carte. Alcohol is extra. Park at the garages or street.

Worth the hassle of getting a reservation. Can't wait for round 2. Chef Mike is friendly and everyone was joy. Every bite was amazing and noteworthy!

My second seating at Tsuke Edomae had some similarities and a number of very enjoyable differences!1 Amadai (Japanese Tilefish) with soft boiled ikura egg2 Goma Salad (Arugula with roasted sesame and maple syrup dressing)3 Chutoro Otoro Hand Roll4 Unagi (Grilled, from Nagasaki)5 Chutoro - Medium belly tuna6 Tachiuo (Grilled belt fish)7 Sawara (Spanish Mackerel, marinated in white miso)8 Octopus (Marinated with mirin sake soy) (This was my favorite dish and was new to the list!)9 Kinmedai (Golden Eye Snapper, skin seared and marinated in citrus soy)10 Akami Lean Tuna (with homemade ponzu)11 Aji Jack Mackerel 12 Chawanmushi (Steamed Egg) with hairy crab13 Hokkaido Scallops14 Buri (Amberjack)15 Tempura (Fried Eggplant, Bell Peppers)16 Ankimo (Monkfish Liver, marinated in sake soy mirin, effectively a mousse texture)17 Otoro (Grilled) (A La Carte)18 Miso Soup19 Anago (Sea Conger Eel) 20/21/22 In-house churned vanilla ice cream with Cherry brandyYoku (Flan-like tamago, seared)Fresh strawberries - I'm allergic and so I got an extra scoop of ice cream! Amazing execution as before and I feel blessed to be able to experience it again. Two anniversaries were celebrated and our seating took a shot as a group at the end!

Considering it took over a year to get reservations, I came in with the expectation it wasn't worth the hype. However, after experiencing what Chef Mike has to share my mind has been changed! What sets this omakase experience apart from others is really the openness of Chef Mike to share his knowledge and passion for his craft. Food: The fish is truly some of the freshest I've had. I thought the dishes were pretty traditional for the most part, but a few surprises like tempura scallop and a sardine roll. My favorites in the initial set are the ankimo, unagi, and chawanmushi. There are 2 optional add-ons at the end for uni and otoro- a bit pricey at around $60 for both, but so worth and I thought those were the best pieces overall. Service: Service is super attentive, for example placing things differently at my boyfriend's place setting because he's left handed, and constantly refilling water and sake. Vibe: Honestly this will depend on the seating and who you're with, but overall super intimate and expect to learn more about everyone who is dining with you. We sat with several regulars who were very interactive with Chef Mike. I really enjoyed that it wasn't just a dinner, it really was a whole evening and one of the most unique dining experiences.

Tsuke Edomae is all of the things you've heard and more!It's a comfortable setting with a community feel, hosted by a team that puts an enormous amount of TLC into their craft. It's dinner and a show. While you will find yourself laughing and making new friends, you will also have one of the most memorable meals of your life. You will find yourself eating a mix of new and exciting, common but reinvented, as well as unique surprises. The kitchen uses all parts of the animal which is not only beautiful from a sustainability perspective but really allows the team to showcase their creative genius. It goes without saying, they deserve a .Absolutely hit the jackpot by being a guest of a regular! I hear the menu changes so with any amount of good fortune, I will happily return.

Let me start off by saying my meal here was solid. Easily one of the best omakases in Austin. And normally would give it 4 stars. Why not 5 stars?1. It's impossible to get a reservation. They prioritize regulars who have come over 3 times. I've gotten Michelin starred restaurant reservations with a lot more ease. 2. Ambiance is lacking uniformity. Stained seating, drab yellow walls, wooden takeout style chopsticks to pair with Hermes plating. Also a poor quality slideshow projected onto a wall where you can't see the photos. Music was repetitive Pokémon music replayed at least 4 times. 3. They need descriptions of everything. You didn't know what you were drinking or eating without asking. The wine on the diner style menu didn't mention region, year nor specific bottle. 4. Weird business model. They had a lobby that we couldn't sit in until exactly 6. Once we got in, we waited a few minutes until we were seated and then 20 mins until we had our first bite. Seemed odd to have a lobby that wasn't used but then crowd 8 people in a space a quarter of the size of the lobby. Everything was great. Loved every bite, but nothing really wowed me. Chef Michael catered to me by giving less rice so I could enjoy all courses. Appreciated this but when you can't get a reservation for two years and only got in from a friend transferring their reservation to us, the expectation is high and unfortunately I don't think the trouble is worth it. I've followed them on instagram and they seemed pretty annoyed to not have received a star, but honestly I'm not surprised. The food is great but they need someone to improve everything else and actually allow an inspector to have the opportunity to come in.

Incredible restaurant and incredible experience. We got lucky and got a reservation and flew in from VA to experience chef Mike's magic. It was absolutely worth it. Every bite was crafted with such a mastery and love for the craft that you could taste it. We also had a great time talking to the chef and the team running the whole experience is so efficient it's incredible how a small team can make this incredible dinner experience for 8 people. We appreciate the opportunity and our experience and would love to be back again. Chef Mike, good luck to you and your team with everything

If you haven't had a chance to snag a reservation to this place, Chef Mike only keeps improving since he got back from Japan. The omakase has jumped up to like 21 courses which includes 2 desserts and some appetizers. His fish flies straight from Japan and his rice is a thing of beauty.The otoro and uni is now a la carte but honestly, they are MUST have pieces. I never regret paying for them because they are so incredibly melt in your mouth. It's still very personable and a friendly atmosphere. While it's a battle royale to snag a reservation, I will never regret throwing myself into the ring to ensure I get a chance to try whatever Chef Mike is cooking up.