FindEatDrink: Cole Fusion

If you are having trouble reading this e-mail, please click here.

Edition: 2 June, 2010

When an American guy goes from dishwasher to acclaimed sushi master in a landlocked Texas town, people take notice. Tyson Cole left scrubbing pots to study sushi making in Japan, learned to speak Japanese fluently, and opened his Austin restaurant Uchi in 2003. Two years later, he won the honor of Food and Wine's Best New Chef.

This summer, Tyson Cole is opening his second Austin restaurant, Uchiko, featuring many of the greatest hits from his original menu, like Maguro Sashimi with Fuji Apples, Texas goat cheese and pumpkin seed oil, and Applewood Smoked Kanpachi with yucca crisps, Korean pear, Marcona almonds, white soy and gold raisin.

We asked the Texas Sushi Master for his insider advice and recommendations.

Can we get you to share some key tips for eating sushi?

Only fill soy dish a bit. Just enough so dish will be empty when you are done. Never waste anything.
Eat all sushi with your hands in one bite.
Don't mix wasabi into soy sauce - it's amateur.
Pickled ginger is there to cleanse your palette, not to put on the fish.
Order sushi in small increments. It stays fresher that way.
If possible, always sit at the sushi bar. The chefs always have a "stash" reserved for the customers in front of them... I always did!

What Japanese restaurants in the U.S. should be on a sushi lover's list?

Soto (New York, NY)
Shiro's (Seattle, WA)
Urasawa (Los Angeles, CA)
Mirai (Chicago, IL)
Tojo's (Vancouver, BC)
Tomodachi and Uchi (Austin, TX)

Tyson also shares his favorite haunts in Austin for everything from Banh Mi to fried olives.

You are receiving this email newsletter because you subscribed at www.findeatdrink.com.

Find. Eat. Drink. LLC, PO Box 939, New York, NY 10113