Blueberry season is officially here, and Uchi is celebrating all month long with their Jersey Blueberry Flight. Chef Tyson Cole’s award-winning Japanese restaurant, which opened inside the Josephine at 1620 Sansom Street in Rittenhouse this past November, is running a month-long blueberry celebration through the end of July — a dessert flight, a savory crudo, a cocktail, and more, all built around blueberries sourced from a single New Jersey farm.

Uchi’s Philadelphia location is its eighth overall, following Austin (where Cole founded the restaurant in 2003), Dallas, Houston, Miami, Denver, Scottsdale, and West Hollywood under Cole’s Hai Hospitality group. Cole himself won the James Beard Award for Best Chef: Southwest in 2011 — genuine credentials behind a restaurant that’s still a fairly new addition to Philadelphia’s dining scene. The blueberries themselves come from Giordano Garden Groceries’ 100-acre farm in Hammonton, New Jersey — the self-proclaimed “Blueberry Capital of the World,” and the whole conceptual anchor for this promotion.

The Jersey Blueberry Dessert Flight, Course by Course

The Uchi Jersey Blueberry flight, from Pastry Chef Whitney McMahan, is a genuinely technique-forward four-course flight, available through the end of July at $24 per couple à la carte, or included on the daily omakase menu — items aren’t available to order individually, and solo diners on the omakase still receive the full flight.

It opens with maritozzi, topped with blueberry and salted plum jam and a sweet corn diplomat cream, followed by a blueberry sorbet finished with sake and a cream cheese foam. Next comes a mascarpone ice cream sandwich filled with fermented blueberry, set on candied nori — a genuinely adventurous combination worth calling out specifically — and the flight closes with a blueberry tart, yuzu cream filling, and torched lavender meringue.

A Savory Turn: Blueberry Crudo and More

The Jersey Blueberry Flight menu also goes savory: Chef de Cuisine Ford Sonnenberg took the fruit in a different direction entirely, adding a blueberry crudo to the menu — North Atlantic scallops, blueberry boshi (salted and pickled blueberry), and a tosa zu. It’s the most technically interesting item on the whole promotion: the pickling process cuts the fruit’s sweetness into something that actually works alongside raw scallop, rather than competing with it. The crudo is included in the omakase or available à la carte for $26.

Rounding out the Uchi Jersey Blueberry Flight lineup: a blueberry mojito ($16) made with Giordano’s freshly pressed blueberry juice, and a complimentary blueberry granita intermezzo offered throughout the month to all omakase guests as a palate cleanser — a small, genuinely thoughtful touch that costs nothing extra. The Uchi Jersey Blueberry celebration runs through the end of July, which doesn’t leave much time to work through the whole lineup.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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