Shokunin
Chefs Phillip Frankland Lee and Margarita Kallas-Lee
From Chef Phillip Frankland Lee and Executive Pastry Chef Margarita Kallas-Lee, the brilliant Michelin-starred husband and wife team behind Sushi by Scratch Restaurants, Pasta|Bar, and NADC Burger, comes a more casual sushi concept that seems almost retro in a world of high-concept spots. While Sushi by Scratch is one of our favorite special occasion spots, Shokunin and their a la carte menu is a one that has us wanting to go back multiple times a week because although it’s a more no-frills format, they don’t skimp an ounce on quality. The fresh seafood and Japanese ingredients are shipped to Shokunin weekly from Tokyo’s Toyosu Fish Market, the same purveyor used by its sister restaurant. And, leave room for dessert – all of them. Margarita says, “Shokunin gives me a new canvas for desserts that complement the menu to be bright, textured creations and crafted to enhance the experience.” The 20-seat sushi bar does not take reservations, but you can go on the website to join the guest list on the day of your desired visit.
1009 E 6th St, Austin, TX 78702
Kintsu Nori
Chef Paul Qui
James Beard Award-winning chef Paul Qui recently debuted Kitsu Nori, his latest Japanese handroll and sushi experience. The menu consists of snacks (miso soup, edamame), starters (including a not-to-be-missed Hamachi), and handrolls. It’s designed around the Japanese philosophy of ikebana, or the art of floral arrangement, reimagining sushi as edible design, with each handroll conceived as a delicate bouquet of fish, rice, and nori. The concept reflects the chef’s long-standing interest in the artistry of sushi, dating back to his Uchi days in 2003, when he first explored the idea of presenting sushi as a thoughtful, visual experience. At Kitsu Nori, that philosophy comes to life through handrolls and sushi that are as visually striking as they are flavorful.
The 30-seat interior space features a 14-seat counter and 16-seat dining room that was designed by Qui himself. The aesthetic draws inspiration from kintsugi, the Japanese art of repairing broken pottery with gold, reflecting the restaurant’s belief that there is beauty in imperfection. Each natural-edged wood table is filled with gold epoxy, and the team is exploring ways to upcycle broken plates from other restaurants, giving them new life through the same golden repair technique. There’s also a pation that can seat 100 where guests will be able to order from their table via QR code, with food and drinks delivered directly to them.
2310 S Lamar Blvd, Austin, TX 78704
Kappo Kappo at Austin Proper Hotel
Chefs Haru and Gohei Kishi
Twins Haru and Gohei Kishi pair culinary skill and artistry with a dose of fun and humor to create a unique chef-driven tasting experience. The setting is a room designed by Kelly Wearsler with 25 seats, including 15 at the chef’s counter, where guests are served an 11-course omakase that blends the refined discipline of Japanese kappo cuisine with the expressive elegance of French technique. Kappo, which translates to “cut and cook,” is a traditional Japanese dining style in which each course is prepared and served directly in front of the guest, emphasizing connection, seasonality, and trust in the chef.
The Kishi brothers’ culinary paths have taken them through kitchens across the world, including Los Angeles, London, Dubai, and Paris, all of which have shaped their refined yet playful approach to technique and storytelling through food. "Kappo Kappo is built on the spirit of conviviality. It’s about dissolving the barrier between guest and chef and creating something warm, personal, and alive. Through years of cooking and traveling across different cultures, I’ve found that sharing a meal is the most meaningful way to connect,” says Haru, adding, “We had a family ritual to do ‘on est bien’ – good food, good rinks, a cozy space. That feeling is what Kappo Kappo is built on.”
Inside The Proper Hotel: 600 W 2nd St, Austin, TX 78701