Craft Omakase — Restaurant in Austin

Great, but then petered out a bit.

Charlie and Nguyen were really low-key and demure about the innovation and thought put into a super modern omakase. Yet they were really friendly and didn’t cringe at all entertaining conversations from guests about real wasabi or whether or not Michelin the tire company should be awarding restaurants.

What I wanted to chat with Mr Nguyen and Mr Wang about were three things in particular: 1a) The coursing was straight up cerebral. The white fish/scallop served one after another was challenging, but when I realized what was going on, so rewarding. It was the final white fish of 4-day aged Jeju Hirame that hit it home. It was the first going in the meal that they served something from their aged locker and exclaimed the point of the aging. It was an experience, the room went totally silent. The same thing happened with the Mackerels and the Bluefins, with the Toro aged a mindboggling two weeks. 2) The pivots in the coursing were heaven-sent, from the Aguachile to the Hamachi and Grapes, to the Daikon, to the (wow!) cooked trout. They were all blessedly hydrating, creamy/comforting, and crucially sweet to break up the sushi. The oyster in particular is something I’ll always remember. So many forgettable mignonettes on raw oysters elsewhere—this one actually had a point. Without any mayo or fat at all, it tasted like the first time I realized I liked tartare sauce. Ratatouille moment for me. It’s to be experienced. 3) The aging of the fish here seemed completely lost on reviewers (including professional reviews) but it is a brand new technology that is extremely difficult to pull off at all, let alone well. The lean Bluefin akami alone was eminently brown like jerky, never seen anything like it but was silky buttery, and of course delicious like everything else too. The other tunas were completely falling apart, with no fishiness or any off flavor besides a savoriness completely new and surprising. That totally floored me. The Mackerels knew their gingers, vinegars, and their homemade Laoganma, so they knew just where to add back piquant and sourness.

Place for improvement before a shoutout: the service towards the end of the meal put a lot of people off. Whether it was part of the theatrics of the service (we hate to say goodbye) or that they were falling behind schedule, it was a mess. No time for conversation, not very many or genuine thank yous for coming, no time for people to actually order their Ports, grab their jackets, savor what just happened, or do anything at all that normal people do to wind down an experience.

Even Tim didn’t have time to do his thing, which is impossible because he is giving top-notch service at superhuman speed all throughout. He was a highlight in service, and I want to say he is irreplaceable at Craft if only to balance out the vibes. To Tim I wanted to say bye, thank you, because he was so excellent but we were too rushed out the door. Julianna too I wanted to say a quick thanks to for communications beforehand, but they were beyond overwhelmed at the end. The restaurnant was not to my knowledge bogged down by any bad surprises, which makes me think this is a structural problem and it’s probably unreasonably tough on the peripheral staff right now.

Overall, it is completely surprising that Craft’s level of innovation is happening in Central Texas. But because it is happening here, the conversation from behind the counter can veer into being informal almost too much so, almost crass, to suit the clientele. Yet I think most people will be fine with that.

Mr Wang and Mr Nguyen have however parlayed an imperfect stagiaire-ing at Uchi (because Uchi isn’t at all on the same level), into something that would be a jewel in New York, London, Hong Kong. Without a doubt that is happening in their cuisine.

I wish sincerely that as they grow physically and grow their prices inevitably that they expand their expertise in timing, service/conversation, and even in the innovation that has brought them this far. I know...

First of all, I am by no means a Sushi/Japanese food expert. So please take my comments and criticism on the food with a grain of salt.

I went to Craft on 6/25/2025 for dinner. The atmosphere at the waiting lounge is great. Dim lights, relatively quiet. Great service. You are offered a complimentary drink before the omakase. Then you are escorted to the sushi counter when it's time. Absolutely no complaints.

My first criticism is about how we were seated around the counter. Even though we went as a couple, we were seated in the corner -which effectively created a separation between my partner and I, which also caused us to raise our voices more than we'd like to. I think there was another pair who were seated in the same fashion, on the other corner.

As for the food, it was good. Almost nothing was exceptionally good or bad. Rice was "ok." I personally prefer my sushi rice to be on the fluffier and more vinegary side. Admittedly a tough find in Austin, and in the US in general. The rice I had at Craft was a bit too sticky for my taste, and lacked any distinct flavors. It wasn't bad. But also not specifically praise-worthy.

My biggest criticism about the food was not for the food itself, but rather the arrangement of the courses. Particularly towards the end of the first half. Mizudako, Hirame and Aguachile were 3 dishes that were served back to back, which had preserved meyer lemon, lime juice & zest, and leche de tigre respectively. These are 3 servings with very acidic, citrusy ingredients. When I was done with Aguachile, my tongue was tender due to these ingredients -which probably hurt my ability to accurately taste some of the following courses. Personally, I wouldn't have serve these dishes back to back.

Of course it's the chef's choice (after all it is omakase) but I found it odd the menu did not include any eel dishes, whether anago or unagi. Also would have expected to have tamago in one way or another. When I saw the chu-toro and otoro had truffle and caviar toppings respectively, I thought we were in trouble. But luckily those toppings did not have imposing flavors. So we could still taste the nicely dry aged tuna more than anything else.

To end on a good note, my favorite piece -by far- was the Bafun Uni. Hokkaido sea urchin was really creamy and delicious. It had a very mildly briny aftertaste -which is also to my liking. Ikura served alongside uni was a good compliment. Not overpowering, but adding to the flavor. Also the one time we were asked about the food by our sushi chef was when they served us the Bluefin Akami (lean tuna) and we were specifically asked about the Wasabi in the nigiri piece. It was good. Not too much, not too little. Just enough. So perfect!

To sum up, I had a decent omakase experience at Craft. Service was the standout. Always on top, always polite and never imposing. Atmosphere was the close second. Lovely waiting lounge. A bit loud around the sushi counter for my taste, but unfortunately such is the typical American omakase experience. Not the restaurant's fault for the most part. I'd definitely recommend Craft Omakase for first-time goers. But not sure I will come back -especially since they don't seem to change...

STOP THE PRESSES! Let me tell you about this incredible dining experience I had at Craft Omakase. This place only has 12 exclusive seats, and you definitely need to book in advance. From the moment I walked in, I knew I was in for a treat. The service here is on another level. The front of house staff greets you by name and makes you feel like a VIP from the start. It's like they’ve known you forever, and they treat you with such warmth and professionalism.

The ambiance was perfect—modern yet cozy, with just the right touch of traditional Japanese elements. It felt like stepping into a culinary wonderland. I kicked things off with the ocean trout with wasabi, soy, and forikake. Oh man, the flavors were incredible. The fresh trout melted in my mouth, and the wasabi and soy combo was a flavor explosion. Next up was the crudo with grape, ume, and shiso. The mix of sweet grape, tart ume, and aromatic shiso was pure perfection. I could eat that every day and never get tired of it.

Now, let’s talk about the sake. Craft Omakase has some fantastic pairings that took the meal to another level. I started with the Harada Art of the Sensei Junmai Daiginjo, which was light and crisp, perfectly complementing the delicate flavors of the ocean trout and crudo.

Then came the sushi, and wow, just wow. The bafun uni from Hokkaido was a highlight—so creamy and briny, just divine. Paired with wasabi, soy, and ikura, it was an umami bomb in the best way possible. I enjoyed this with the Joto 72 Clocks Daiginjo, a sake that was smooth and slightly fruity, balancing the richness of the uni beautifully. The bluefin chu toro was another standout. The fatty tuna, paired with soy and truffle, was next-level delicious. And the bluefin otoro, topped with caviar, was pure luxury on a plate. The bluefin tuna here is meticulously aged to perfection, enhancing its flavors and texture to an extraordinary level. This was paired with the Sasaichi Dan Junmai Ginjo, a sake with a subtle sweetness that enhanced the flavors of the fatty tuna and caviar.

Watching the chef at Craft Omakase was a treat in itself. The precision and care he put into each dish were amazing. You could feel his passion and dedication in every bite. I finished off with a refreshing coconut lime sorbet with pear granita, ginger, and yukari. It was the perfect ending to an incredible meal. The sorbet was light and tangy, and the yukari added a unique twist. I paired this with the Shichi Hon Yari Junmai Namazake, a lively and refreshing sake that was the perfect palate cleanser.

If you're looking for a dining experience that will blow your mind, you have to check out Craft Omakase. The flavors, the presentation, the sake pairings—everything was on point. This restaurant is absolutely deserving of a Michelin Star. It was an unforgettable night that I can't stop raving about. It was easily one of the best meals I've ever had, right up there with the legendary sushi at the infamous Bar Yasuda in Japan. Craft Omakase is a must-visit for any food lover looking for an extraordinary...