Excellent! Chef Mike takes us all into a unique japanese cuisine experience! It’s a very intimate atmosphere with only 8 people per time. Delicious food! Super fresh fish that comes straight from Japan to the table. Hard to book a time but it’s so worth it! It’s a fantastic place!

My partner and I had the fortune to dine with Tsuke Edomae and experience the phenomenal omakase. The chef at Tsuke Edomae truly enlightened us with the making of sushi from selecting the rice and vinegar to cutting the fish and finally plating. Reservations are extremely hard to come by and are only available through Tock. Magical.

This is hands down my favorite omakase dinner I’ve ever had. A small, intimate setting allows for a more personal experience with the amazing Chef Mike. His passion for food really shows throughout the dinner as he serves you. Both the fish and the rice is top quality and just melts in your mouth. I would recommend this experience to anyone. Definitely worth the wait and the price.

This experience was quite an amazing experience. I 10/10 would recommended. Mike is amazing. He’s very passionate and artistic with preparation of all the pieces that you get. I can say all I want to say but you gotta go experience it for yourself. I am counting down the days until I can eat at Tsuke Edomae again.

This was an amazing journey of food, music, story time and overall good experience. The wife brought me here for my birthday and I could not have had a better time. If you can get a reservation, follow the story and enjoy. Thank you, Mike. Update: this place just keeps getting better.

Rachel Barnard

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.

Jiyeun

The overall quality of the sashimi and sushi is fresh and high-quality, with well-balanced and delicate seasoning. I also think their uni and sake selection are excellent. The only downside is that reservations are extremely difficult to get. That said, the chef was kind and personable, making the dining experience truly enjoyable!

Tony Trinh

TL;DR: If you can get a booking, this is the best sushi in Austin hands down. I haven't been to Jiro's place from Jiro Dreams of Sushi in Japan, nor have I been to Omakase in NYC. I have had my fair share of sushi, not only in Austin but the likes of Toronto, London, and Paris. So far Tsuke Edomae is my favorite and at the top of the list. We originally booked this for my birthday in April, however they had to move us as the chef was going back and forth to Japan on a frequent basis to gain additional experience from his mentor. Originally I was very upset that we had to move the original reservation and we were able to find a date suitable for myself and a few of my friends. There were a lot of things to overcome that were situational and environmental in order to make this possible. Let me explain; the day that I went we had a severe thunderstorm watch in this particular area. We then had a few servings of sushi and the storm came and it was very strong with hail and gale force winds. All of my friends, including myself, were concerned about our cars that were parked outside. Then soon after the storm passed the fire alarm started to ring in the building. We thought that would be a short duration, however it was almost 25 to 30 minutes before we were able to even get to the next serving of sushi. We even had to go to the market next door to buy some cotton balls to put in our ears in order to endure the loudness of the alarm. The hostess was so gracious to ask if we wanted to continue or cancel/reschedule the reservation. My friends and I are troopers so we assured the hostess that we were going to commit to waiting out the alarm and not let any of these freak of nature events, literally, dampen our night. Okay enough about the setup. Let's talk about sushi. The sushi is amazing! The service is spectacular. The environment is inviting, cozy, and fun. We had the sake flowing... The first piece was a white fish with creme fraiche and tobiko. The crispiness of the skin was on point, the fish wasn't overly marinated yet the saltiness of the tobiko with the creme fraiche gave it a richness and saltiness that really balanced well. Well it was a true piece of art. The chu toro and the akamai tuna were marinated in soy sauce and presented in a way that was so appetizing. It was perfectly marinated and not overly salty. We had skipjack tuna and Japanese jack mackerel both were so fresh, well balanced and not fishy at all. Mackerel does have a tendency to be a little bit more fishy than other fishes. However, you can definitely taste the freshness here and it DID NOT have any fishy taste to it. You have an option to add on otoro and/or uni. The otoro literally just melts in your mouth and was so good, whereas the uni had the right level of creaminess and brininess that you would expect for very fresh uni. I highly recommend adding on these pieces to your experience. It is a testament to chef Mike, his attention to detail, and culinary talent as my wife who does not eat raw fish in fact ate every piece. She said that she enjoyed it. This is after almost 12 years of trying to get my wife to eat proper nigiri sushi. Thank you Chef Mike for a wonderful evening. It was a memorable one and thank you for introducing my wife to a whole new level of sushi. We will definitely try to be back if we can get a reservation. Highly Recommend...

Kimberly Burkett

They are super knowledgeable and have a passion for their sushi! Went here for our anniversary and it was amazing! The sushi is the best quality i’ve had in the states. The setting is small and everyone begins to chit chat mid way through. Very intimate experience and it was so much fun.

Amber Krosel

Absolutely fab omakase experience. Love Chef Mike and his stories. Had an amazing birthday dinner here and felt taken care of from the second we walked in the door. Make reservations as soon as they become available — you won’t regret it!

David Pham

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.

Jared Haas

Tsuke Edomae is a curated omakase sushi experience with Chef Mike (mostly) based on purist Japanese techniques and values. Everything is very minimally prepared and/or cured, even more than other local omakase sushi, which means this experience isn't going to be for everyone. Chef Mike will take you on a journey with stories and anecdotes about his influences, past and personal experiences, ingredient sourcing, and whatever comes to mind. The dining room is located in a generic retail storefront in Mueller. The lack of ambiance is countered by the intimacy and overall experience (see above), which is personally shared in a small room seated for 8. The music playlist was also painstakingly catered by Chef Mike to help create a more zen vibe in between interactions and discussions.

Mitchell Glosson

An absolutely outstanding experience from start to finish. Tsuke Edomae is a hidden gem. Tsuke has a warm, welcoming atmosphere that makes you feel like an honored guest in the owners home. The food? Simply phenomenal. Each bite is a an experience in itself. Even down to the beautifully seasoned rice, the balance of flavors is next-level. Presentation is impeccable, with every dish plated like a work of art. The ambiance is intimate, elegant, and thoughtfully designed—allowing the food and hospitality to shine. If you're looking for sushi that will exceed expectations, this is the place and experience. Five stars all the way!

Jessica Sperling

In short, this is our newest favorite restaurant in Austin. Chef Michael represents the Edomae style of sushi amazingly - not only in his skill of the food, but also his philosophy and all the little details that many of us in the states would miss if we never traveled to Japan. I would highly recommend trying this place out if you can snag a reservation. Below is my full review. For context, my husband and I have had sushi in many places, from Sushi Arai in Ginza to Shiro's in Seattle ( Jiro's apprentice ) to a handful of Michelin stars in San Fran. This place gives them a run for their money. Yet, I think Michael would appreciate them all. I'll highlight a few special areas that set him apart. Firstly, the texture of fish: it's not fishy at all, had the perfect preparation, wasabi ratio, and rice texture and temperature. The tempura was crisp, light, and flaky. It's the lightest I've ever had (yes, including in Japan), and that takes a ton of technique and timing to get it right. Secondly, freshness of fish. Many say they are sourced from Japan, but most of the times, it changes hands a few times before it gets to the restaurant. It's not necessarily bad, but you can tell in Edomae style sushi. Here, it's fresh. How can I tell? The uni. We’ve had our fair share of uni at various restaurants across the U.S., and typically judge a place’s supply chain by how fresh and well-kept their uni is. The quality here blew us away—it’s even better than some Michelin-starred places in San Francisco that pride themselves on fresh shipments. The uni here was impeccable, showing the chef's dedication to sourcing only the finest ingredients. Lastly, what we truly appreciated was the commitment to traditional Japanese customs. From the absence of tipping to small, thoughtful details like the plain, unlaquered wooden bar and the little animal statues that greet you at the entrance, and yes, the kinda sketchy door in a random complex- every element mirrored the authenticity of Japan. This restaurant understands the art of quality over quantity and refuses to follow the "scale" culture so prevalent in the U.S. dining scene. It’s a refreshing nod to the way things are done in Japan, with respect for tradition and craftsmanship and honoring every customer that comes through the doors. We came home very nostalgic of our love for Japan and unboxed some tea from our last trip while writing this. If you read this Michael, thank you for this amazing experience and bringing such an excellent representation of Japan's Edomae sushi to our backyard. Your mentors should be very proud. Hope we are able to visit again.

Mandy Guo

Mike is not just a chef but an artist. I have never seen such passion from a sushi chef before. The details he puts in the entire experience was something I’ve never had before at omakase. The fact that his sushi rice has to be used within 45 minutes and if it’s longer than that he will throw it away. I could literally taste every grain of the rice. The fish itself were so fresh and well prepared. This was a super intimate setting with 8 seats only. If you get the opportunity to score a reservation, don’t miss out. It’s something you’ll probably see once.

Fabiana Roller

Excellent! Chef Mike takes us all into a unique japanese cuisine experience! It’s a very intimate atmosphere with only 8 people per time. Delicious food! Super fresh fish that comes straight from Japan to the table. Hard to book a time but it’s so worth it! It’s a fantastic place!

Eric Chiu

My partner and I had the fortune to dine with Tsuke Edomae and experience the phenomenal omakase. The chef at Tsuke Edomae truly enlightened us with the making of sushi from selecting the rice and vinegar to cutting the fish and finally plating. Reservations are extremely hard to come by and are only available through Tock. Magical.

Kim Nguyen

This is hands down my favorite omakase dinner I’ve ever had. A small, intimate setting allows for a more personal experience with the amazing Chef Mike. His passion for food really shows throughout the dinner as he serves you. Both the fish and the rice is top quality and just melts in your mouth. I would recommend this experience to anyone. Definitely worth the wait and the price.

Holly Nguyen

This experience was quite an amazing experience. I 10/10 would recommended. Mike is amazing. He’s very passionate and artistic with preparation of all the pieces that you get. I can say all I want to say but you gotta go experience it for yourself. I am counting down the days until I can eat at Tsuke Edomae again.

Gabe Link

This was an amazing journey of food, music, story time and overall good experience. The wife brought me here for my birthday and I could not have had a better time. If you can get a reservation, follow the story and enjoy. Thank you, Mike. Update: this place just keeps getting better.

Kolby Goodnoe

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 5/5 The quality is impeccable. Every piece is perfection.

It is a privilege to be sitting across from Chef Mike, who has absolutely destroyed my sushi-eating experience for other restaurants. I'm ruined for life! I've been to Craft, Toshokan, Sushi Bar, Otoko, Endo, and most other not omakase-specific restaurants (like Uchi, Tomo...), but nobody makes sushi the way Chef Mike does because his rice is special and served warm. The two super-nice people you see make up 100% of the staff. They don't even have a dishwasher. And did you know you're not even allowed to tip on the alcohol because they just want their customers to be happy? As a result, the best omakase in Austin, #18 most exclusive restaurant in the world, is also one of the cheapest! That's seriously insane.

This marks my third year dining at Tsuke Edomae, and somehow the experience continues to deepen rather than plateau. Recently ranked #7 by Food & Wine among the hardest restaurant reservations to get in the U.S.—just one spot behind The French Laundry in Yountville—Tsuke Edomae could easily lean into exclusivity. Instead, it does the opposite. Despite the demand, Tsuke Edomae still operates like a true mom-and-pop restaurant. Chef Michael and Nhi run the space with humility, intention, and an almost old-world sense of hospitality. Chef Mike famously dislikes the term “VIP.” There are no VIPs here—only regulars. And that distinction matters. In the traditional Japanese sense, becoming a regular isn’t about status; it’s about trust, loyalty, and time. Over time, you may be served items not listed on any menu—dishes reserved for those who’ve built a genuine relationship with the chef. That philosophy is alive and well at Tsuke Edomae, and it’s one of the most meaningful aspects of dining here. What makes this even more remarkable is the effort behind the scenes. Chef Mike travels to Japan every two weeks to source fish and ingredients—an unheard-of commitment for a restaurant in the U.S. He continues to apprentice himself, humbly washing dishes and serving at Chef Hiro’s restaurant in Japan, simply to keep learning and to maintain the relationships that allow him to bring rare, local Japanese fish to Austin. That level of dedication isn’t marketing—it’s craft. And somehow, with all of this, Tsuke Edomae remains the lowest-priced omakase in Austin. Their entire model prioritizes loyalty over luxury and accessibility over margin. It’s a quiet rebellion against what high-end dining has become. Tsuke Edomae isn’t just an incredible meal—it’s a living philosophy. Each visit reminds me why I keep coming back. Not for hype. Not for status. Just to sit at the counter, eat extraordinary food, and be treated like a regular.

Celebrated a birthday for my daughter and had an impeccable experience. Chef Mike’s energy is so calming and special, service felt concise and thoughtful, and the group we shared the room with was phenomenal. One of the hardest seats to secure in Austin, but WELL worth the wait. Fantastic experience from the moment we walked thru the doors. Perfect.

r j

This marks my third year dining at Tsuke Edomae, and somehow the experience continues to deepen rather than plateau. Recently ranked #7 by Food & Wine among the hardest restaurant reservations to get in the U.S.—just one spot behind The French Laundry in Yountville—Tsuke Edomae could easily lean into exclusivity. Instead, it does the opposite. Despite the demand, Tsuke Edomae still operates like a true mom-and-pop restaurant. Chef Michael and Nhi run the space with humility, intention, and an almost old-world sense of hospitality. Chef Mike famously dislikes the term “VIP.” There are no VIPs here—only regulars. And that distinction matters. In the traditional Japanese sense, becoming a regular isn’t about status; it’s about trust, loyalty, and time. Over time, you may be served items not listed on any menu—dishes reserved for those who’ve built a genuine relationship with the chef. That philosophy is alive and well at Tsuke Edomae, and it’s one of the most meaningful aspects of dining here. What makes this even more remarkable is the effort behind the scenes. Chef Mike travels to Japan every two weeks to source fish and ingredients—an unheard-of commitment for a restaurant in the U.S. He continues to apprentice himself, humbly washing dishes and serving at Chef Hiro’s restaurant in Japan, simply to keep learning and to maintain the relationships that allow him to bring rare, local Japanese fish to Austin. That level of dedication isn’t marketing—it’s craft. And somehow, with all of this, Tsuke Edomae remains the lowest-priced omakase in Austin. Their entire model prioritizes loyalty over luxury and accessibility over margin. It’s a quiet rebellion against what high-end dining has become. Tsuke Edomae isn’t just an incredible meal—it’s a living philosophy. Each visit reminds me why I keep coming back. Not for hype. Not for status. Just to sit at the counter, eat extraordinary food, and be treated like a regular.

Magellan Stronghold

Celebrated a birthday for my daughter and had an impeccable experience. Chef Mike’s energy is so calming and special, service felt concise and thoughtful, and the group we shared the room with was phenomenal. One of the hardest seats to secure in Austin, but WELL worth the wait. Fantastic experience from the moment we walked thru the doors. Perfect.

Joy Lin-Siegle

It is a privilege to be sitting across from Chef Mike, who has absolutely destroyed my sushi-eating experience for other restaurants. I'm ruined for life! I've been to Craft, Toshokan, Sushi Bar, Otoko, Endo, and most other not omakase-specific restaurants (like Uchi, Tomo...), but nobody makes sushi the way Chef Mike does because his rice is special and served warm. The two super-nice people you see make up 100% of the staff. They don't even have a dishwasher. And did you know you're not even allowed to tip on the alcohol because they just want their customers to be happy? As a result, the best omakase in Austin, #18 most exclusive restaurant in the world, is also one of the cheapest! That's seriously insane.

Intimate omakase , great sushi sourced from Japan only. Interactive as chef explains each dish as it's made with details of origin of each component. Only negatives is the whole meal took 3 hours which is a long time. Also a few flies decided to join the dining area which chef mentioned they get come in when door opens to let guests in. Server was able to kill them which for a few seconds was 'funny' as she tried to kill a fly Mr miyaki style, but not a pleasant event. I would suggest investing in a door air curtain and also a uv bug attracting lamp to eliminate the issue . Also for our taste buds we felt rice had too much vinegar that overpowered a few nigiri pieces .

Tony P

Intimate omakase , great sushi sourced from Japan only. Interactive as chef explains each dish as it's made with details of origin of each component. Only negatives is the whole meal took 3 hours which is a long time. Also a few flies decided to join the dining area which chef mentioned they get come in when door opens to let guests in. Server was able to kill them which for a few seconds was 'funny' as she tried to kill a fly Mr miyaki style, but not a pleasant event. I would suggest investing in a door air curtain and also a uv bug attracting lamp to eliminate the issue . Also for our taste buds we felt rice had too much vinegar that overpowered a few nigiri pieces .

Waited for over a year to eat here thinking it was going to be as good as stuff I had in Japan… well it was not and was really a big let down. Don’t fall for the hype . There is no need for this manufactured “exclusivity” or wait list. You could literally take a trip to Japan and find multiple places that taste better than this for $20-30usd. And guess what there no wait .