The high-quality culinary offerings of Japan’s convenience stores have made them a cultural phenomenon. It’s the Japanese word for those beloved shops that provided the name for Konbini, the latest concept from chef Michael Carranza, the mind behind Michelin-recognized Tare and former head sushi chef at Uchi. Discover the tucked-away eatery by entering through East Austin bar Papercut and heading to the back, where you’ll find a doorway with neon Japanese characters glowing above it. The diminutive restaurant is comprised of a simple sushi bar with a menu of a la carte nigiri and crudos. Using fresh fish brought in daily from Tokyo’s Toyosu market, Carranza adds flourishes such as shima-aji with pickled nopales and hirame with aguachile aioli. “We’re taking Japanese fish and mixing it with Mexican coastal cuisine—regions like Baja, Sinaloa, Yucatan, Oaxaca,” the chef explains. Carranza also pays homage to those namesake corner stores with a few playful creations: a delicious egg sandwich served on fluffy bread lightly toasted in wagyu tallow and a hot dog topped with trout roe. Beyond the stellar menu, Konbini keeps the same hours as Papercut, making it a perfect stop for the kind of late-night snack that would make the citizens of Tokyo proud. instagram.com/konbiniatx
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