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Tsuke Edomae Austin Reviews
This was easily the best omakase experience I've had in
This was easily the best omakase experience I've had in Austin so far. The fish quality was exceptional: honestly the highest I've experienced outside of Japan. Each piece was perfectly balanced: rice sized for a single bite that was soft and delicate, never overseasoned, and paired with freshly grated wasabi. One optional course for the evening featured uni, which was a surprising highlight as I'm not an uni lover typically. The chef was personable, engaging, and efficient, which made the experience feel both fun and intimate. Service was excellent, and the small, minimalist space (five seats on one side of the bar, three on the other) created a perfect atmosphere along with the respectful other guests who were quiet and courteous, enhancing the sushi experience. Our 20 course meal featured the following: 1. Tilefish 2. Skipjack tuna 3. Crispy eel unagi 4. Chutoro 5. Tachiuo belt fish 6. Sweet shrimp 7. Panko Hokkaido scallops 8. Sanma knife fish (pike) 9. Cucumbers 10. Grilled surf clam 11. Amberjack 12. Arugula salad 13. Japanese sea perch 14. Hairy crab soup 15. Otoro hand roll 16. Uni murasaki tachibana Hokkaido 17. Miso soup 18. Anago 19. Tamago crème bruleed top 20. Kirschwasser vanilla ice cream A few potential drawbacks: service stretched to about 2.5 hours, a simple green tea cost $10, and reservations were difficult to secure. I would make this my yearly birthday dinner or special occasion restaurant every time. Forget the BBQ in Austin, I'd rather have this sushi.
Finally got a reservation at Tsuke Edomae.
It definitely worth the wait. Chef Mike meticulously curated every dish with the freshest ingredients possible. He was very conversational throughout the entire dinner which I have never experienced with any other omakase experience. Not only every dish is delightful the serving plates are the most beautiful I've ever seen in any restaurants. Definitely check them out.
I absolutely enjoyed my omakase experience here.
Service here is amazing. Nhi and Chef Mike are both extremely friendly and personable. They made my group of friends and I feel so comfortable here. It was a great, fun, and intimate experience. I can tell that Chef Mike is very committed to what he does, and it really shows through his courses and this experience. Everything that we ate was very fresh and delicious. I was extremely full by the end of the course. Also, the miso soup here was the best miso soup that I've ever had in my life. The flavor from it was incredible. The tempura that we had was also one of the best tempuras I've ever tried. The texture of the batter was fried to perfection with just the right amount of batter layer to it. I highly recommend adding on the uni and toro add-ons to the course. They were both so fresh and delicious. It was definitely one of the freshest uni I've ever tried. They also hand make their ice cream too, which I thought was incredible. It was so delicious and creamy. My fiance' and I definitely want to come back here again in the future. We drove all the way from Houston to try it, and it was a 10/10 experience!
I came to Tsuke years ago, so I can't believe I've never
I came to Tsuke years ago, so I can't believe I've never written a review. I'll keep it short and sweet. Tsuke Edomae is by far the best omakase in Austin, and it's priced so appropriately. I dream about this meal even years later, and Chef Mike is the best.
My third visit to Tsuke Edomae had some new dishes once
My third visit to Tsuke Edomae had some new dishes once again, with some seasonal inspiration. As always, Chef Mike and Nhi do not disappoint. He's even got a new projector! 1. Amadai Tilefish with a cream and roe 2. Unagi Freshwater Eel 3. Madai Sea Bream with wasabi, salt, soy sauce 4. Goma Salad 5. Chutoro Medium Belly Tuna 6. Tachiuo Grilled Japanese beltfish 7. Sawara Spanish Mackerel 8. Akami lean tuna 9. Aji Jack mackerel 10. Kegani Bisque (one of my highlights of the meal!) 11. Chutoro Otoro Hand Roll 12. Tempura Firefly Squid and Eggplant - the tempura Firefly Squid was new and delicious!; 12. Hokkaido Scallops 13. Buri Japanese wild amberjack 14. Kinmedai Goldeneye Snapper 15. Sea conger eel 16. Miso soup made from the head of Kinmedai 17. Tamago creme brulee 18. Vanilla and cherry brandy ice cream Oops, I might have missed some notes this time. I think it's funny that people are still commenting on the difficulty to get a reservation. It's how Chef Mike has elected to run his business. I'm thankful to still have the opportunity to share in his experiences at a reasonable price. I've done the reservation process through Tock every time, no transferred res or anything like that.
This place is really hyped up by everyone and I really
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
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!
If you've some how stumbled on this page/review,
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!
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.
I hate to go against the grain but this was a very
I hate to go against the grain but this was a very disappointing experience. We've been trying for almost 3 years to get a reso at Tsuke Edomae because we love very traditional omakase where the main focus is on the high quality of the fish. This was anything but that. The issue we had was that almost every sushi that was served to us was brushed with a soy sauce mix. It felt very heavy-handed as we couldn't taste much of the fish itself and everything started to become one note because it was the same jar of sauce used. Even something light and delicate as scallop was brushed heavily where we couldn't taste the sweetness. Also, the reso site mentioned they would serve uni from Kaihou which we were very excited about but we didn't get any uni. Instead, we got cheaper courses such as belt fish, madai, and tamago. There were 3 mackerel and 4 tuna courses (no otoro). I was hoping for more of a variety but that never happened. Overall we were sad this place was so hyped up and couldn't live up to it. Also, drinks are pricey but they do allow BYOB, $36 cork fee per bottle up to 720ml, and anything above is additional $18 per 360ml.
I have tried for 11 months to get a reservation for Tsuke
I have tried for 11 months to get a reservation for Tsuke Edomae. Finally, in the month before I leave Austin, I got it. All I can say.. it's worth the effort. Logistics: Parking at Mueller is hard. Worst case, I recommend the Mueller Town Center Garage (5 minute walk) for about $6-8 ($2/hr). Chef Mike has learned from some of the best and brings his vibrant personality to the table in this intimate omakase experience with his partner Nhi. I won't spoil all of his secrets, but ask him about the cost of the ingredients versus what he makes. Spoiler: What you're paying for is truly mostly raw ingredient cost. I feel blessed to have had a meal with someone so dedicated to his craft. High level details: There are two types of rice (shari) that vary in vinegar and style, meant for fatty fish or shellfish like scallops. These are a true differentiator of this experience against others. Many of the nigiri pieces include mazumaa wasabi, which is minced fresh before your very eyes. It can be quite strong sometimes, but never overpowered the seafood and rice in my experience. Our experience included the following: 1. Chutoro Medium Tuna soaked in mirin, sake, soy sauce 2. Goma salad with sesame dressing, ground with a mortar and pestle and combined with vinegar and maple syrup from Canada 3. Chutoro Otoro Hand Roll 4. Hokkaido Scallops 5. Tachiuo Japanese beltfish (No photo) 6. Madai Sea bream 7. Ika Squid 8. Monkfish Liver ankimo 9. Aji Jack (Mackerel) with green onion - shockingly fatty! 10. Marinated mackerel with cucumber, ginger, and chives 11. Akami lean tuna soaked in mirin, sake, soy sauce 10. Tiger Prawn 11. Soy Dashi with Tempura Eggplant and Bell Pepper 12. Otoro wild bluefin ($140/lb) (A la carte) 13. Sawara Spanish Mackarel 14. Katsuo Skipjack Tuna with ponzu and olive oil 15. Sakura Masu cherry blossom trout 16. Uni Sea Urchin (a la carte) 17. Sea conger eel mitsume boiled eel fat and brown sugar with sake and kirin (Yoshino Tsukiji Mike) 18. Tamago 19. Farmer's Market Strawberries My one piece of feedback is that the meal felt interrupted by providing the a la carte options midway through. I would recommend those be provided at the end, so as to not disrupt the flow for guests that opted out of the a la carte. (I'd highly recommend both, but they are pricier cuts at $30+ a piece. I went with the uni and would say it was worth it.) But overall, the experience was one of a kind. What other chef makes the weekly drive to an airport in another city to pick up his imported fish fresh every week? You'll be delighted by his attention to detail, down to the beautiful instrumental music (that may remind you of Ocarina of Time?) bringing you to another world.
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.
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.
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
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.
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 5/5The quality is impeccable. Every piece is perfection.
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!
Thank goodness that Chef Otto san has let Chef Mike take
Thank goodness that Chef Otto san has let Chef Mike take over his space and enhance it with beautiful servings of delicious edomae sushi again. Tuske Edomae is the best sushi restaurant in all of Texas. To get a coveted spot, you'll need to set alarms and reminders every two to three months to jump on a reservation spot. He serves his sushi with intense passion and attention to detail, and on Hermes plates, cups and bowls. The shari is seasoned well with brown vinegar so it enhances the fish's flavour. His omakase starts at $95-$99 pp and you can also order unique bottles of sake. He also provides an a la carte option post omakase, in case you want to try additional pieces of nigiri you've consumed during the omakase. All of his fish are procured directly from Japan, as well as the rice. Everything I've had at his place has been amazing, from the super fatty toro, cold soba noodles with uni to the oily, but flavourful horse mackerel, melon directly from Japan, and corn tamago...SO delicious Be sure to chat with him while enjoying your meal too! It makes for a fun experience.
Getting an experience here with Chef Mike is worth your
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.
Came back after my 5th time just to say Chef Mike is still
Came back after my 5th time just to say Chef Mike is still the goat. Love that things change each time we come. Sad he is leaving for Japan soon for 6 months but looking forward to June 2023!!!
Really fun, kind of expensive, but your experience really
Really fun, kind of expensive, but your experience really depends on whether or not the guests around you are pleasant. Chef Mike plays the showman/pace setter/rock star of the meal. He is clearly devoted to his craft and takes on this role of being the emcee of your meal. Chef Mike is wonderful, and he is careful to describe how each ingredient is sourced and how to best enjoy the nigiri presented. I would love to come back and experience Chef Mike's show again.I wanted to love Tsuke Edomae so much, as I really did have a wonderful experience eating the food.. but in such an intimate setting, I found my dinner being soured by this insufferable couple that dominated Chef Mike's show with their incessant questions and jokes that were not very funny or charming to anyone but them. It was clear that this couple felt that Tsuke Edomae was an exclusive club on the hush hush, and they asked deeply probing questions about Chef Mike's personal life almost like they were trying to find an "in" to join the club. This couple failed to understand that the diners, or Chef Mike's audience, were here to experience Chef Mike... not them. I finished the dinner feeling like I went to a stand up show but some fool in the audience kept interrupting with their own anecdotal tangent.My criticism isn't even a criticism of that couple, but rather the type of situation I found myself in that evening. Chef Mike's omakase experience is just as much show and a celebration of his love for the craft, as it is about the sushi. He is charming and engaging and shares wonderful stories about his goals with Tsuke Edomae and how he found himself owning a sushi restaurant... but the intimate space also invites couples like the ones I described, who mistake Chef Mike's charm as an invitation for them also participate.
The sushi I had here was exquisite and a welcome change
The sushi I had here was exquisite and a welcome change from the fabulous BBQ. While this place is pricey, it's worth the splurge.
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.
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the user has and how many percent of their transactions resulted in them issuing a refund.
If there is no user posting that fits your schedule, you can bid on your preferred time.
Let's say Peter has a great morning and decides to take his three friends to Tsuke Edomae Austin at 6 PM the same day.
He checks the restaurant's website and sees that no reservations are available. He then looks at the Tsuke Edomae Austin page on AppointmentTrader, but finds that there are no user postings either.
That's where the community-driven bid process comes in.
Peter can place a bid on AppointmentTrader, which serves as a reward for any community member who chooses to work on securing the reservation. AT then notifies experienced users who may be able to help.
Step-by-Step Process
1.) Setting a Reward (Bid)
* AppointmentTrader uses historical data to recommend a reasonable reward amount for securing a reservation - let's say $100.
* Peter really wants to go, so he increases the bid (or reward) to $200.
* At this stage, the reservation does not exist yet.
2.) A Community User Picks Up the Bid
* PerceptiveWash44, an experienced AT user, has a strong track record of successfully securing reservations and low refund requests, they receive a notification about Peter's bid.
* PerceptiveWash44 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to PerceptiveWash44 for any questions Peter may have as PerceptiveWash44 user fills the bid.
3.) Finding the Reservation
* PerceptiveWash44 now uses their connections at Tsuke Edomae Austin to secure the table.
* If they successfully get the 6 PM table for four, Peter receives a confirmation that the reservation has been secured.
* If PerceptiveWash44 fails to secure the reservation, the bid is returned to the pool so another user can try.
4.) Payment & Protection
* Once the reservation is secured, PerceptiveWash44 receives the $200 reward which is credited to PerceptiveWash44's AT balance, where users manage their own funds and can withdraw via available payout options such as bank transfer, PayPal, or Zelle.
* Peter can now enjoy the dinner with his friends at Tsuke Edomae Austin!
* As with all transactions on AT, disputes and no-show fees are handled through the platform's community-driven resolution system. Users with a strong track record are incentivized to fulfill bids successfully, and community members can report issues to maintain trust in the marketplace.
