Dinner at Uchu

Dinner at Uchu

with Gerhard Huber and Amy Huber at Uchū on 20 July 2017
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377

BLOG POST: https://loustejskal.com/2017/07/20/uchu/

YOUTUBE VIDEO: https://www.youtube.com/watch?v=Bx1ylIelqF8

Once inside, I felt immediately transported to Japan. I have never been to Japan, but it’s how I think I might feel there. The decor was serene, calm and monochromatic. Upon entering the back room, the first thing I noticed was the barware. Beautiful sake vessels, Zalto stemware and gold-rimmed cocktail glasses filled the shelves that were backlit like the sign out in front. Each glass was an exquisite work of art.

Frank Cisneros, who previously worked at Tokyo’s Mandarin Oriental Hotel, hand-selected each single vessel for Uchu. Upon a closer look, the shelves were graced with prized Japanese whiskies. I was getting excited to see the rest of the night unfold.

Uchu has two different Japanese dining experiences. The front room holds their sushi omakase dinner for ten guests which was not yet open at the time of my visit. I was there for the kaiseki-influenced meal run by Sam Clonts, alum of Chef’s Table at Brooklyn Fare. Eight seats surround the L-shaped bar where five of us would be joining a couple who was already seated.

Samuel Clonts, formerly of Chef’s Table at Brooklyn Fare, has designed an intimate, meticulously prepared kaiseki-influenced dinner for eight people at a time. You listen to the likes of David Bowie and The Smiths as lids are removed from bowls, each filled with Japanese-inspired dishes. The beverage pairing included some fine champagnes, sake, burgundies and we also enjoyed cocktails accompanied by table-side ice carving, gold-plated swizzle stick spinning and tea service at the end of the dinner.

Chef: Samuel Clonts
Kaiseki: $200

Uchu
Sam Clonts
9

Bar Uchu

Norwegian King Crab, Fresh Tofu, Ginger

Yari Ika, Tomato Dashi, Nasturtium

Aji, Eggplant, Kinome

Wild Turbot, Myoga Ginger

Jidori Egg, Squash, Golden Trout Roe

Sam Clonts making the Siberian Caviar Handroll

Siberian Sturgeon Caviar Handroll

Ingrid Bengis Lobster, Fennel, Zucchini Blossom, Thai Basil

Chilean Black Truffle, Foie Gras, Corn, Milk Bread

A5 Miyazaki Wagyu, Garden

Hokkaido Uni Donabe, Shiso

Hokkaido Uni Donabe, Shiso

Watermelon Sorbet, Lingonberry, Fingerlime

Peach Souffle, Matcha

Peach Souffle, Matcha

Chocolate, Soy Caramel

Bar Uchu

Bar Uchu

Bar Uchu

Domaine Leflaive, Macon-Solutre, 2015

Taiheikai, Tokubetsu, Junmai, Ibaraki

Bar Uchu

Domaine Alain Michelot, Buits St Georges 1er Cru, 2006

R. Geoffroy, Cuvee Volupte, 1er Cru Brut 2008

Kenbishi Kuromatsu, Honjozo, Hyogo

Kamoizumi, Umeshu, Hiroshima

Bar Uchu

Bar Uchu