Tyson Cole's Dallas outpost of the Austin original — the same modern Japanese cooking that earned Cole James Beard recognition, brought to a Knox-Henderson space with its own scene and pedigree. The hama chili, the maguro sashimi with goat cheese, the omakase counter that anchors the night. Less foundational than the Austin Uchi (which essentially invented modern Texas Japanese), more about extending the Cole approach to Dallas's audience. For Cole's cooking in a city that's been ready for it for years.