Appointment Trader
Search 
Anmelden
Entwickler
How It Works
Get into Tsuke Edomae Austin! 🔥
Chat
Buyer Protection
Option to Cancel
Alias Check-In
Upload Your Reservation Now
13 users watching
Tsuke Edomae Austin Reviews
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.
Connect with users posting reservations for Tsuke Edomae Austin
AppointmentTrader is a community-driven platform where users can exchange their reservations or leverage their personal relationships with Tsuke Edomae Austin. Buyers can make informed decisions using automated seller ratings, which reflect past transactions and reliability.
Each posting on AppointmentTrader shows you which user submitted it and along with that provides a trackrecord of that user which indicates how much experience
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
* FluffyStar64, 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.
* FluffyStar64 picks up the bid, meaning they will now work on securing the reservation.
* Peter can now talk to FluffyStar64 for any questions Peter may have as FluffyStar64 user fills the bid.
3.) Finding the Reservation
* FluffyStar64 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 FluffyStar64 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, FluffyStar64 receives the $200 reward which is credited to FluffyStar64'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.
