Finally Tried Austin's Craft Omakase

With Austin's Michelin guide showing little change this year, this newly starred sushi spot became my most anticipated culinary adventure. Securing a counter seat three weeks in advance led to an experience that far exceeded expectations! 🍣 22-Course Edomae Journey The chef adheres to a "true taste lies in simplicity" philosophy. From opening white fish to finale uni, each piece uses minimal salt, light vinegar, and fresh-ground wasabi to highlight natural flavors. The spectacular four-part bluefin tuna progression included: Otoro with snow-like marbling Chutoro with warm oiliness Akami with elegant blood acidity Rare neck cut with distinct tendon texture Hokkaido Bafun uni arrived in its original wood box, generously wrapped in nori for an explosive creamy finish. 🎭 Chef Wang's One-Man Show A cross between sushi master and stand-up comedian! While crafting sushi with fluid motions, he shared hilarious stories in fluent English about his time at Masa. When we mentioned HEB supermarket sushi, his professional composure cracked: "Do you know they use machines to press the rice?" before gifting us two extra sea bream nigiri in protest. 🐟 Standout Bites Cherry Salmon Yuan-Yaki: Charcoal-grilled after 3-day white miso cure 10-Day Aged Gizzard Shad: Bright acidity like first love Back-to-Back Mackerel: First vinegar-cured, second kombu-aged Secret Dish: Firefly squid tsukudani for regulars 💡 Pro Tips Book via Resy Sundays 10AM for 30-day window Valet $15, better park at adjacent hotel Final tamagoyaki resembles Nagasaki cake - chef shares his 200-failure notebook Mention "HEB sushi" may trigger hidden omakase extras This 4.5-hour flavor pilgrimage from 6PM to 10:30PM explains why Texas foodies say: "In Austin, Craft is the only sushi worth booking a month ahead besides Uchi." At $285 sans drinks, you save $200 compared to NYC equivalents - plus handwritten thank-you card upon departure. Such genuine hospitality feels priceless in today's fast-food world! #AustinMichelin #SushiCounter #JapaneseGastronomy #TexasFineDining #ChefsTable