Tuesday afternoon in Uchi's prep kitchen. It's tight. Very tight. 2 small rooms including the service kitchen, we make the most of the space we have. At the back of our prep kitchen is also the pantry station for service. Included on pantry are a paco jet sorbet machine, immersion circulator(s),vacuum sealer, a coffin freezer to hold all sorbets and bases, rice cookers, and a microwave. The aray of storage you see labeled above the station are all various dry spices and chemicals. The back door to the restaurant is directly to the right. Dish is just right out of the photo. This room is the heartbeat where everything gets distributed from in the restaurant. Later i'll take some more pics to give some views of our coolers, service kitchen and sushi bar to give everyone a better idea of what we're working off of going into opening our new space Uchiko. Cheers.
Tuesday, September 22, 2009
Uchi 1:33pm
Tuesday afternoon in Uchi's prep kitchen. It's tight. Very tight. 2 small rooms including the service kitchen, we make the most of the space we have. At the back of our prep kitchen is also the pantry station for service. Included on pantry are a paco jet sorbet machine, immersion circulator(s),vacuum sealer, a coffin freezer to hold all sorbets and bases, rice cookers, and a microwave. The aray of storage you see labeled above the station are all various dry spices and chemicals. The back door to the restaurant is directly to the right. Dish is just right out of the photo. This room is the heartbeat where everything gets distributed from in the restaurant. Later i'll take some more pics to give some views of our coolers, service kitchen and sushi bar to give everyone a better idea of what we're working off of going into opening our new space Uchiko. Cheers.
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