Main event: the food. What do we need to order?
It is not an overstatement to say Tyson Cole put Austin's culinary scene on the national map when he opened Uchi in 2003, serving authentic Japanese sushi in landlocked Austin. Using traditional techniques and fish flown in daily from Tokyo, chefs marry unusual ingredients like fresh pumpkin, crème fraîche, or goat cheese in mind-blowing fish dishes that arrive with stunning presentation. Take a well-known example: the nigiri that replaces the expected fish with foie gras. Some specialties, like Kinoko Nabe, arrive sizzling on a hot stone. Desserts are just as revelatory, especially sorbets made with local, seasonal produce.

How did you find the service?
Highly trained servers are eloquent in their descriptions and are accustomed to guiding guests through menu options.

Any other tips?
The daily sake social hour, from 4:00 to 6:00 p.m. at the sushi bar, is a way to experience Uchi without the splurge of an entire dinner. If you do come for dinner, the tasting menu is a once-in-a-lifetime experience.