An Austin Omakase Restaurant is First in Texas to Serve Lab-Grown Salmon

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The acclaimed Austin Omakase restaurant Otoko is making history as the first and only restaurant in the state to serve cultivated salmon. This sushi-grade, lab-grown fish was developed by the pioneering company Wildtype.

The lab-grown salmon stems from genuine salmon cells, creating a clean, sustainable protein that looks, feels, and tastes just like the wild-caught variety, but without the environmental baggage, like parasites and microplastics.

The cultivated salmon, offered as a boneless, skinless saku cut, is now featured in one of Otoko’s standout dishes called hamachi binchotan, where it’s served alongside grilled yellowtail. Diners can then taste and compare the new fish with a more familiar favorite.

Otoko offers several refined omakase experiences, but reservations are essential as the restaurant is small. Otoko blends tokyo-style sushi and kyoto-style kaiseki into a unique tasting menu based on ingredient availability and seasonality. Here’s what’s on the menu between now and September 30.

There’s Classic Omakase, which is a 20-course Kyoto-style journey featuring a mix of nigiri, sashimi, and seasonal hot and cold dishes. Sushi Omakase is on Wednesdays only and is a Tokyo-style, sushi-focused 20-course tasting menu. Kaiseki-Ryori is a 15-course seasonal experience offered on the first Thursday of each month. It’s a shorter, more affordable version of the classic.

The Wildtype salmon does not replace any of the fish offered at Otoko. It’s just the start of an innovation that will continue to be served at Otoko and perhaps other restaurants in Austin and beyond.

Vitals

  • Address: South Congress Hotel at 1603 S. Congress Ave., Austin
  • Website: https://otokoaustin.com/

Map to Otoko

Featured image from Pexels.com