{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fjapan-eats.simplecast.com%2Fepisodes%2Fc7ef54c0-c7ef54c0","width":444,"version":"1.0","type":"rich","title":"Episode 127: Uchu: My Unique Take on Kaiseki","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ea9428/ea942874-320c-404b-9d75-81023280badc/7ee738e0-7c8a-4c4e-8a4f-6e919d7651dc/1532983967artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/7ee738e0-7c8a-4c4e-8a4f-6e919d7651dc\" height=\"200\" width=\"100%\" title=\"Episode 127: Uchu: My Unique Take on Kaiseki\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week's guest is Sam Clonts, the executive Kaiseki chef at Uchu in Manhattan’s 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. \r\n\r\nWe discover how Sam studied Japanese cuisine, how he expresses the idea of Kaiseki, his new Wagyu sandwich restaurant, and much, much more!"}