< Back

Foodle Reviews

9
on 21 Jul 2018

NYC Kaiskei meal at Sam Clonts Uchu.

Sam vaguely follows the rules of a Japanese Kaiskei meal using luxurious ingredients applying his considerable skills honed over the last years at CTBF.

Some of his dishes like the caviar/tuna hand roll are sublime

7
on 09 Jul 2018
6
on 05 Mar 2018
9
on 10 Aug 2017

Soft opening of the new home of legendary Chef Eiji Ichimura

9
on 20 Jul 2017

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

Recommended in New York

Address

217 Eldridge St, New York, NY 10002, USA

Hours

Open hours

Phone

+1 212-203-7634

Website

http://uchu.nyc/