Episode 127: Uchu: My Unique Take on Kaiseki
b"This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan\\u2019s 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. \\n\\nWe discover how Sam studied Japanese cuisine, how he expresses the idea of Kaiseki, his new Wagyu sandwich restaurant, and much, much more!"