Sunday morning. Kinda gloomy & grey. Up from a good night at KO with lots of happy peeps and stunning food. My OCD is like daggers in my belly; need to push more, harder, better, refine. Within myself and both restos. Uchi redux in the works. Gonna tweek the expo line and maybe open up the kitchen a bit more. Simplify permanent menu and bleed more Japanese life into it. One dish at a time. Very bothered that a place like Ssam bar can be in the top 50 in the world and get visits from Michelin, but in Texas we get the shaft. I’m going to change that; now, soon, for the future in ATX and our culinary scene. Planting seeds. My food is gaining perspective, reach and latitude simultaneously….with the release of my cookbook and our jump into the Houston market by years end, i keep the momentum. Inspired by live Jonsi this morning i guess. And some earl grey. Really excited to get up to NYC in a week and eat everything we can. Late night Izakaya. Urchin and abalone at Soto. the smell,texture and flavor/crunch of fresh abalone or giant clam might be my favorite bite. I dream sometimes of the future. I’m 60. It’s 2030 and i’ve got a small place near a cold water ocean…15 seats…open 4 days…no menu.. i go to the docks at 5am and pick out whatever i like to prepare…blades….ice…kombu…a seasonal garden in the back abreast with fresh herbs,fruits and vegetables….simple combinations of stunningly fresh sea items and fishes with my usual take….i’m wearing cotton and denim and loafers. Taking my time. No rush. Just me, my guests, my knives and the fish.
Posted in uchi on May 1st, 2011 by Tyson