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
07/30/18 • 45 min
Generate a badge
Get a badge for your website that links back to this episode
<a href="https://goodpods.com/podcasts/japan-eats-136773/episode-127-uchu-my-unique-take-on-kaiseki-8714202"> <img src="https://storage.googleapis.com/goodpods-images-bucket/badges/generic-badge-1.svg" alt="listen to episode 127: uchu: my unique take on kaiseki on goodpods" style="width: 225px" /> </a>
Copy