Chef Tyson Cole has been making sushi since before some of you were born. Back in 1992, he started washing dishes at a Japanese restaurant in Austin, Texas, called Kyoto. Staff turnover landed him in the kitchen, making maki and handrolls, and he never looked back. He trained for 10 years under different sushi masters in Austin, New York, and Tokyo; taught himself Japanese, and opened his first restaurant, Uchi, in a little red bungalow in South Austin in 2003.
Is Philly Ready for Some Texas Sushi?
- 01. 07. 2025
