43 min listen
Episode 127: Uchu: My Unique Take on Kaiseki
FromJapan Eats!
ratings:
Length:
45 minutes
Released:
Jul 30, 2018
Format:
Podcast episode
Description
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
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
Released:
Jul 30, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 8: Shochu is your new Whisky!: This week on Japan Eats host Akiko interviews the former bartender of Le Bernardin, Brian Matthys, about his love of the Japanese distilled beverage, shochu. Akiko and Brian discuss his journey as a bartender, dispel some common misconceptions of shochu, and go in depth about the history of the drink. This program was brought to you by The International Culinary Center. Theres a tremendous amount of Japanese ingredients that Ive used both with western spirits and Japanese [spirits] as well. [33:10] For bartenders, its great because its a whole new set of flavors to work with and play around with. [33:33] --Brian Matthys on Japan Eats by Japan Eats!