Texas Monthly, March 2006
The Filter: Dining
UCHI Tyson Cole. In the flesh. Delivering to our table one of the evening's specials. The much-acclaimed Cole—a Food & Wine rising-star chef—is rather supernatural in ability, his artful presentations nearly unmatched in Austin (an aji sashimi special cradled in the delicate skeleton that the pristine mackerel occupied until a couple of hours earlier; yes, it sounds odd, but it looked stunning). Similarly, his skill with flavors can take your breath away (mint sorbet tastes as if you'd just been chewing on fresh mint leaves). It's no wonder the sushi faithful flock to his colorful Japanese fusion sanctuary night after night.

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