Happy to say that we’re right on schedule with the Uchiko concept. We opened with a perm menu with the idea of getting everyone up to speed to execute consistently, then later we would introduce a “daily” special sheet as an insert into the menu that’s already been prepped from the beginning with a slot for them to go. Daily/weekly specials started last week to a round of applause from staff and diners alike. I’ve taken the liberty to somewhat simplify the perm menu and focus on clean,bright cold and hot tastings; and Paul will put the majority of his and our teams’s creative efforts into the special sheet every day!
Ravenously reading up El bulli history over the past month or two in an attempt to tighten the screws at Uchiko and continue to organize and structure. A fantastic theory in tandem from 2 of my fav creative types: Ferran Adria of El bulli fame and the famous painter Paul Klee…they both had the same theory on creativity: It all starts with structure, and strong foundation and organization. Having a starting point or a focus of intent makes things so much easier than flying blind. It’s my responsibility to my team and my chefs to be the innovator, and with that i need to always focus on keeping them in line with staying organized…pushing them to new challenges….and follow through on constructive critique as the process evolves to fruition.
I saw all of this come together over the last few years at Uchi; and from that today Uchi has a sister resto Uchiko and a cookbook due out early spring!