SOCIAL TRADITION OF JAPANESE SUSHI, SASHIMI AND MAKIMONO

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SOCIAL TRADITION OF JAPANESE SUSHI, SASHIMI AND MAKIMONO

5.00

The group will embark on an exclusive introduction to traditional Japanese sushi, sashimi and makimono through an in-depth tour of the restaurant's menu to inspire your dinner choices, while getting to know Japan through the experiences of Chef Tyson, an American Sushi Master and executive chef of Uchiko.

Your $5 ticket gets you entry to the event and cultural insights through the experiences of the host and exclusive tour of the menu.

Pick a Date:
Reserve Your Spot

ITINERARY DETAILS

Hosted By | Uchiko
Duration | 30 minute talk while gathering dines and mingles at leisure
Location | 4200 N Lamar Blvd, Austin 78756
Capacity | Minimum 6 RSVPS required / Maximum 12 Seats / Sale closes 24 hours in advance
Ticket holders will be notified 24 hours before event if minimum not met and issued refund

Since becoming fascinated with sushi and Japanese culture in his early twenties, Chef Tyson Cole is now one of the few American sushi masters and an award-winning chef who has trained in Tokyo, New York and Austin before becoming co-owner and executive chef of Austin's Uchi and Uchiko. He invites you to experience the tradition of Japanese sushi, shashimi, makimono in a social introduction. Through an exclusive tour of his menu to inspire your dinner choices he will share a cultural narrative about the history of the food, technique and place in Japanese culture while sharing his experiences in Japan. Menu items range from $2.50 to $18 exclusive of tax and gratuity. 

Guests will pay host directly for anything purchased during the gathering. 
Plan to arrive five minutes prior to the starting time. 
Ticket refunds require 48 hours advanced notice.


Main Menu

Menu items range from $2.50-$18 exclusive of tax and gratuity.
Guests will pay the host directly for anything purchased.
 
SUSHI & SASHIMI

madai japanese bream, shiso, meyer lemon zest, olive oil
4.5 | 18
loup de mer mediterranean sea bass, cilantro, radish, ginger
3.5 | 15
sake scottish salmon, preserved lemon, skyr yogurt
3.5 | 14
sake toro scottish salmon belly, ginger, tamari
4.5 | 18
hamachi japanese yellowtail, pickled green apple, serrano
5 | 18
bincho albacore tuna, garlic kimchi, negi
3.5 | 15
akami big eye tuna, negi dare
4.5 | 22
shime saba cured norwegian mackerel, tomato, truffle, basil
5 | 20
boquerones spanish white anchovy, bottarga, gremolata
4 | 18
hotate raw diver scallop, spicy aioli, avocado
4.5
wagyu tartare xo sauce, bottarga, negi
6
avocado yuzu kosho, tamari
2.5
nasu japanese eggplant, lemon miso
2.5
kinoko trumpet mushroom, brown butter, sea salt
5
unagi fresh water eel
3

MAKIMONO (SUSHI ROLLS) 

komaki romaine, gobo, pickled pepper, tamari miso
10
p-38 japanese yellowtail, avocado, yuzu kosho, grilled negi, cilantro
12.5
crunchy tuna big eye tuna, avocado, jalapeño, english cucumber, aioli
12
boquerones maki spanish white anchovy, broccolini, truffle oil, solera
14
ham & eggs katsu pork belly, yolk custard, espelette
10
tiger cry grilled wagyu, rice paper, red pepper, charred green onion
16
shag tempura, salmon, avocado, sun dried tomato, sumiso
14