Hai Hospitality

In 2003, Chef Cole opened his first restaurant, Uchi, in a modest red house located in Austin, Texas. Uchi was a way for Chef Cole to re-interpret traditional Japanese food and bring the sushi bar into the entire restaurant. By 2005, he was named Best New Chef by Food & Wine magazine and in 2011, Chef Tyson was awarded the James Beard award for Best Chef, Southwest, one of the only sushi chefs to ever receive the distinction.

From our humble beginnings, we’ve grown into four concepts that include Uchi, Uchiko, Uchiba, and Loro. At Hai we share a vision; food that defies expectations, service that is attentive and knowledgeable, and thoughtfully designed spaces.

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