In an era when expensive omakases have nearly taken over Austin, Tancho offers a more accessible alternative. If you’ve ever been to Sugarfish in Los Angeles, this spot will look familiar. If you haven’t, here’s how it works: Choose from the small, regular, or large omakase (priced between $29-59), then sit back and wait as one plate after the next arrives. All meals start with cucumber salad and tuna sashimi in ponzu before moving through a series of hearty nigiri pieces and a couple of handrolls. The sushi doesn’t compete with places like Craft and Otoko—the rice can be a little cold, and the fish cuts are thick and irregular—but at least the receipt won’t make you cry. This is less of an “omakase” where the menu changes nightly depending on the chef’s whims and more of a set menu where all of the bites are outlined from the start. As long as you don’t get too hung up on definitions, you’ll leave satisfied.