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Episode 127: Uchu: My Unique Take on Kaiseki
This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan’s Lower East side. He earned a Michelin star at 25, five months after the opening of the restaurant. Uchu is uniquely and deeply Japanese, despite the fact that Sam trained as a chef almost entirely in the United States.
We discover how Sam studied Japanese cuisine, how he expresses the idea of Kaiseki, his new Wagyu sandwich restaurant, and much, much more!
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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Heritage Radio Network
4.8
6969 ratings
This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan’s Lower East side. He earned a Michelin star at 25, five months after the opening of the restaurant. Uchu is uniquely and deeply Japanese, despite the fact that Sam trained as a chef almost entirely in the United States.
We discover how Sam studied Japanese cuisine, how he expresses the idea of Kaiseki, his new Wagyu sandwich restaurant, and much, much more!
Japan Eats is powered by Simplecast
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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