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.

A celebration every evening, a variety of wild, local seafood stars the menus through a refined Japanese lens – think rustico bay oysters with strawberry-chili granita, micro cilantro, hama chili with yellowtail, ponzu, thai chili, orange supreme, negitoro handroll with bluefin tuna, northern divine caviar, green onion, tamari, nova scotia lobster roll with kizami wasabi aioli, brown butter, potato furikake and binchotan grilled A5 with charred onion, sunchoke-dashi puree, roasted sunchokes.

The weekend also features an entertaining and informative sushi-making demonstration led by Uchiba Austin’s Chef Jonny Wade 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.