We hire the best
to create the best.
It is the talented people we bring on board that makes Hai Hospitality an award-winning restaurant group. Our vibrant culture encourages collaboration, creativity, and authenticity. We are invested in the growth of our team by offering continuing education, career advancement, and stage programs.
One house,
standing together
Our family shares the spirit of genuine hospitality. Too often, employees in the food and beverage industry find themselves facing extreme financial hardship stemming from unforeseen circumstances. That’s why we set up the Hai Life Foundation; to support Hai Hospitality employees when in crisis and need.
Wildly conscious
spaces for all
Each moment in our restaurants are thoughtfully designed to exceed your expectations. We work with some of the most innovative and creative designers, architects and engineers to build the most cohesive spaces for our customers and our employees.
Japanese food,
a red house,
and a dream.
In 2003, Chef Tyson 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 Cole was awarded the James Beard award for Best Chef, Southwest, one of the only sushi chefs to ever receive the distinction.
