Otoko in Austin Introduces Lab-Grown Salmon to Its Omakase Experience — A Texas First

AUSTIN, TX — Tucked within the elegant South Congress Hotel, Otoko has long been one of Austin’s most elusive dining gems. Now, it’s made history — becoming the first restaurant in Texas to serve lab-grown salmon, thanks to a groundbreaking partnership with food-tech company Wildtype.

For a restaurant already known for pushing culinary boundaries, this feels like a natural next step.

Where Innovation Meets Tradition

Otoko’s approach has always been unique. Their menu fuses Tokyo-style sushi with Kyoto-style kaiseki, presenting guests with deeply seasonal, refined omakase experiences.

Now, the restaurant is making headlines for serving cultivated salmon — a clean, sustainable seafood option derived from actual salmon cells, free of microplastics, mercury, or environmental damage. It’s not just plant-based mimicry — it’s real salmon, grown without the ocean.

I was intrigued. As someone who’s always leaned toward tradition when it comes to sushi, I wasn’t sure what to expect. But after experiencing Otoko’s hamachi binchotan — a dish that pairs the Wildtype lab-grown salmon with grilled yellowtail — I was stunned. Not only did the textures hold up side by side, but the flavor depth was undeniable. Clean, balanced, and so well-integrated into the course that you’d never guess it came from a lab.

What the Experience Feels Like

Dining at Otoko feels like entering a serene, minimalist capsule. With limited seating and a reservation-only policy, the room feels like a sacred space. Every detail — from the ceramics to the lighting to the precise knife skills of the chefs — creates a near-ritualistic experience.

And this isn’t a place you visit spontaneously. Reservations are essential, especially for special nights like their Wednesday-only Sushi Omakase, or the first Thursday of the month Kaiseki-Ryori — a slightly shorter and more affordable tasting menu.

A Look at the Omakase Menu

 

Here’s a breakdown of what diners can currently expect:

• Classic Omakase: A 20-course Kyoto-style journey of sashimi, nigiri, and hot/cold seasonal dishes.
• Sushi Omakase (Wednesdays only): A Tokyo-style, 20-course sushi-focused experience.
• Kaiseki-Ryori: A 15-course seasonal tasting offered monthly on the first Thursday.

The lab-grown salmon has found its place among these offerings — not as a replacement, but an additive innovation, showing where fine dining might go next.

Why You Should Go

If you’re a curious eater or someone invested in the future of sustainable food, Otoko should be on your list. It’s not often you get to taste the intersection of science and artistry on a single plate — especially in a way that honors both.

This isn’t a stunt dish. It’s subtle, intentional, and delicious. And to see it served in such a respected setting adds gravitas to what might otherwise be dismissed as novelty.

My Take

I’ve had a fair share of omakase experiences — from strip-mall gems to Michelin-starred temples — and Otoko easily ranks among my favorites. The pacing, the balance of temperature and texture, and the way each course builds on the last makes it feel almost cinematic.

But it was the Wildtype salmon that left the deepest impression this time. It symbolized more than flavor. It hinted at the future of fine dining, where sustainability and elegance can coexist on a single plate. I’d go back for that dish alone.

Want more curated spots where taste meets innovation? Keep exploring the best of Texas dining at CityScoopNow.com.