The Wild Table
by Uchi

Uchi, meaning ‘house’ in Japanese, was founded by James Beard award-winning Chef Tyson Cole in 2003. One of the few American sushi masters, his artful interpretation of Japanese cuisine blends tradition with innovation and has been warmly received by Austin’s diverse dining crowd, as well as global audiences for over two decades. 

Now, Uchi’s culinary mastery ventures into the wilderness. In an east-meets-west culinary weekend, Uchi’s Vice President of Culinary, Jack Yoss, will bring the restaurant’s famously refined dishes, freshest Pacific produce and local fish, and Japanese-style techniques to the tables at Clayoquot.

Each evening is a celebration, with wild, local seafood taking centre stage through a refined Japanese culinary lens. Menus may feature Rustico Bay oysters with strawberry-chilli granita and micro cilantro; hama chilli yellowtail with ponzu, Thai chilli and orange supreme; and negitoro handrolls with bluefin tuna, northern divine caviar, green onion and tamari. Highlights continue with Nova Scotia lobster rolls with kizami wasabi aioli, brown butter and potato furikake, alongside binchotan-grilled A5 wagyu with charred onion, sunchoke-dashi purée and roasted sunchokes.

The weekend also features an entertaining and informative sushi-making demonstration offering expert insights and inspiration for food lovers and aspiring chefs alike to replicate at home.

When not indulging, guests can explore Vancouver Island’s wild, unspoiled frontier on signature adventures – from horseback riding and hiking to canyoning, meditative yoga and taking the glacial plunge.