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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