It’s not everyday that you dine at one of the top Japanese restaurants in the country with the woman who wrote its cookbook. Last night I finally caught up with Jessica Dupuy and executive (and celebrity) chef Tyson Cole who took time out to talk about some of his dishes and his approach to cooking at Uchiko with me and travel and wine writer, my friend Bruce Schoenfeld who was in town on business.

Bruce suggested we pair the [Tocai] Friulano by Livio Felluga with a dish of uni, cuttlefish, and lemongrass (above). The minerality and grassy aromatic character of the wine worked gorgeously with Tyson’s creations. I’ll let the food do the talking…

Nantucket bay scallop with nasturtium blossoms, cantaloupe sorbet, and sherry vinegar.

Buri sashimi with pickeled hakurei turnip, saikyo miso, and crème fraiche.

Abalone nigiri with lemon, maldon, and garlic.

Yokai berry with Atlantic salmon, dinosaur kale, Asian pear, and yuzu.

Dewberry Hills farm chicken, short grain sweet rice, banana leaf, and Thai chili vinegar.