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Tsuke Edomae Austin Reviews from The Last Year
Sushi Perfection.
If you can manage to get a seat take it! Tsuke Edomae is the best sushi in Austin and worth the price.
If you haven't had a chance to snag a reservation to this
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.
Tsuke Edomae has been in my list due to Michael Che's
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.
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
I can't put words to this experience.
First of all, Chef Mike is one of the best chefs I have had a pleasure to meet and dine with. He is so chill, funny, and easygoing, which makes the dinner all the better. The service throughout the meal is perfect by both the chef and his assistant. Now the food. I can't say this is the best sushi in the world because I haven't tried every restaurant but I can say this is the best sushi I have had, and I've tried a lot in DC, NY, and SF - but Austin has them bet because of Tsuke. Each piece is done to perfection, and if you get the chance to go get the Uni! Also, this is all done by 2 people... which is wild. The only issue I have with this restaurant is that it is near impossible to get a seat. I've tried 4 times and only got 1 reservation - I'll keep trying, but it sells out on less than a minute, which is frustrating sometimes.
Tsuke Edomae doesn't need another five star review but I'm
Tsuke Edomae doesn't need another five star review but I'm going to give it one anyway. I've been fortunate enough to come a few times now and each time I've been, I've finished the meal and have been eager to book another reservation. It's not a cheap meal but it's worth it and I can confidently say that you won't find a better meal for the price (and if you can, please slide into my DMs and let me know where!) I use the term meal loosely because in reality, dining at Tsuke Edomae is more of an experience as he guides you through many, many courses with accompanying commentary and friendly conversation. The menu changes here pretty regularly as all three times I've been, there's always been at least one new item. And I would say, each time, I've enjoyed almost every single course, including the non-fish courses which are always done incredibly well and are sometimes the highlight of the meal. Chef Mike also does a great job of introducing unique courses as well which makes for a memorable meal. Though, with that said, I'm not going to shed too many tears if the Japanese marshmallow (#iykyk) gets swapped out, lol.
The most amazing fish.
Hard to get reservations. Our friend got reservations in July for November 10 for her birthday. Now that Chef Mike is only doing one seating a night, it's even harder. He also did away with the a la carte menu. The rice has a nice dark vinegar added to it now. Chef Mike and Nhi are amazing hosts, providing a calm, delightful dining experience. You don't blink as you get charged $100+ on top of the reservation because the fish is so divine. He ends the night with Monarch Ice Cream (check out their ice cream truck off of Burnet). You are no longer required to remove your shoes.
Worth every penny.
Now it's 7am and I want sushi. I felt over full first time when we did extended menu so my way to go is definitely the menu and then just add some (not the whole extended unless it's your first time just get over full like I did) Going back again for my birthday in a few weeks and I'll do my best to remember to take pictures before digging in!
Street parking is available, but you might have to search a
Street parking is available, but you might have to search a little bit, because it is limited right in front. Very quaint and cozy omakase. I feel like I won the lottery when I am able to snag a seat at Chef Mike's omakase. Very reasonable pricing $135/person for a 21 course, with options to purchase a la carte if you're still hungry. Chef Mike has the best quality fish shipped directly to him from Japan and other places! Everything is amazing and delicious, and I'm dreaming of the next time I'm able to sit at his sushi counter again. The selection of fish will depend on what he's getting from his supplier that day/week, but trust me, you won't be disappointed. I am kind of regretting posting about this... mainly because I don't want the secret to be out. But if you are one of the lucky few who can snag a reservation to this omakase, congratulations!
Prepare to embark on a gastronomic adventure like no other
Prepare to embark on a gastronomic adventure like no other at Tsuke Edomae, where every bite is a masterpiece and every moment is a delight. Freshness Beyond Compare: I've had my fair share of sashimi and nigiri, but the freshness and quality of the seafood at Tsuke Edomae took my taste buds to new heights. Each piece seemed as if it had just been plucked from the ocean moments before gracing our plates. The textures and flavors were nothing short of sublime, making every bite a symphony of taste sensations. Supreme Service, A True Culinary Journey: What sets Tsuke Edomae apart isn't just the food; it's the impeccable service that accompanies it. The staff here are masters of their craft, not only in their culinary expertise but also in their attentiveness to the diners' needs. They guided us through the intricacies of the omakase course menus, explaining each dish in exquisite detail, right down to the nuances of the rice. It's a rare and delightful experience to have the entire meal curated and explained with such passion and precision. An Intimate Culinary Soiree: Tsuke Edomae isn't just a restaurant; it's an intimate culinary sanctuary. The cozy atmosphere and limited seating ensure that every guest receives the undivided attention of the chefs and staff. It's an ideal setting for a special occasion or an unforgettable date night. You'll leave with not just a satisfied palate but also a profound appreciation for Japanese cuisine and culture. I can't wait to return to Tsuke Edomae and explore more of their offerings. It's a culinary journey that deserves to be experienced time and time again. If you're seeking an extraordinary dining experience that combines the freshest flavors, exceptional service, and an intimate ambiance, do yourself a favor and book a table at Tsuke Edomae. You won't be disappointed.
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@bravehand53
By π» @ConventionalSpoon45, 05/04/2024 1:02 pm
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Hi. Is today Cote reservation for 4people at 8:00pm - 9:00pm for indoors or outdoors?
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Answer from π» @FormidableSpade33 (05/04/2024 3:20 pm)
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NYC or Miami?
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Answer from π§ @ExoticMilk49 (05/05/2024 2:57 pm)
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I have a reservation available for 4 people at COTE NYC for tomorrow (5/6) at 8:45- let me know if you're interested! It's indoors.
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