By: ANETTA NOWOSIELSKA
As one of the few American sushi masters, James Beard Award-winning chef, and owner of Uchi, the mecca of Japanese delights in Wynwood, Tyson Cole is no stranger to culinary wizardry. Here are his musings on bluefin tuna, small plates, and those ubiquitous tattooed chefs.
Your favorite knife. 9-in Nenox gyutou for its amazing blade and balance.
If you were to come back as a fish, it would be… A bluefin tuna because it can swim 50 miles per hour.
Food capital is… Hands down NYC
Salt or Pepper? Salt for its versatility with meat, fish, and even desserts!
Austin or Miami? Austin for home, Miami for fun!
Most overrated herb…most underrated. Cilantro is overrated, and lots of people hate it. Underrated is shiso because it’s everything basil wishes it could be.
Old fashion food rule that no longer applies… Apps before mains because now small plates are the norm. /
Thoughts on all the food TV shows. Do you watch any? Yes, I love “Chef’s Table”, and my youngest daughter is a huge “Masterchef Junior” fan!
Happiest food memory… Tough question! Maybe breakfast in Chiba, Japan, at my sensei’s parents’ house – miso, grilled salmon, pickles, and meshi (white rice). I’ve been addicted to rice ever since.
Thoughts on chefs with tattoos, beards, and piercings…. Love it because it shows the grit and creativity a successful chef requires.
Picture a table full of your dream guests…who is sitting at it? Jose Andres, Radiohead (the full band), Tom Hardy, and Jason Bateman
Which chef do you wish would share his secrets? Jean-Georges because every one of his countless restaurants is always freaking incredible!
Your last meal on this planet would be… Sushi at Uchi with my girls.