Fishtown Pickle Project Is Teaming Up With Uchi for a One-Night-Only, Pickle-Centric Dinner Featuring 9 Courses
Fishtown Pickle Project Is Teaming Up With Uchi for a One-Night-Only, Pickle-Centric Dinner Featuring 9 Courses
Fishtown Pickle Project will host a one-night collaborative dinner at Uchi (1620 Sansom St.) on Thursday, August 27, marking the first time the company has hosted a pickle-centric feast outside its annual holiday dinner series.
Since December 2021, Fishtown Pickle Project has hosted its annual Feast of the Seven Pickle dinners each holiday season, selling out multiple seatings across different Fishtown locations. For this event, founders Niki Toscani and Mike Sicinski are partnering with Uchi, chef Tyson Cole’s Japanese restaurant located inside the Josephine at 1620 Sansom Street in Rittenhouse, for a nine-course dinner in which each dish includes a pickle-centric component.
Menu
The collaborative menu includes:
- Raw oyster with giardiniera, mapo oil and fennel pollen
- Nigiri round (2×2) – bluefin akami with fukujinzuke relish and aged tamari, and dry-aged madai with pickled kombu
- Sunomono – yuzu kosho, summer squash and pepperoncini
- Hamachi crudo – yellowtail, pickled peach, and ginger lemon pickle ponzu
- Chicken karaage – brown butter habanero, seasonal pickle and dill
- Nigiri round (2×2) – house pastrami with nikiri and dill pickle relish, and pickled aji tama quail egg
- Mi-cuit salmon – Rainier cherry mostarda, pickled enoki and brood
- Kinoko nabe – dill sesame relish, chanterelle and egg yolk
- Okashi (dessert) – popcorn mousse, pickle jam and blueberry sorbet
Reservations
The dinner will be offered in two seatings, at 6 p.m. and 8:30 p.m. Reservations cost $125 per person, plus tax and gratuity, and can be booked through SevenRooms. Fishtown Pickle Project products will also be available for purchase at the event.
