Such a wonderful experience. Service is always out of this world. Most times we don't even order they bring us what they think we would like and it is always spot
March 2024
Nice place and tasty food, but a bit pricy from my point of view. If you don’t mind that, you can have a really good time and enjoy some interesting tastes.The service is flawless and the food is pretty good.Go for tuna if possible ?
March 2024
For the price, the food just didn't wow me. It was good, service was helpful/attentive, but just didn't think it was worth the money. And where we sat (the "lower level") was very cramped and loud.
Serving inventive Japanese cuisine using the freshest seafood from Tokyo’s famed Tsukiji market and local New England fishermen, and borrowing influence from the streets of Tokyo, Shanghai, Singapore, Bangkok and Bangladesh, Uni is the evolution of Ken Oringer’s intimate sashimi bar of the same name, which expanded into the former Clio space in 2016. UNI is currently helmed by Executive Chef David Bazirgan.
Other Information
Parking: Valet
Attire: Dressy
Cuisines: Japanese, Asian, Sushi
Alcohol: Full Bar, Wine
About the restaurant: Uni is Ken Oringer's sashimi bar in The Eliot Hotel. To put it bluntly, don't come here if you don't plan to overindulge. If you do, you're in for a treat. To nab one of the 15-20 seats in the posh, modern lounge (or handful at the raw bar) is to gain unique insight into the culinary possibilities of raw seafood. It comes from everywhere: Tokyo's Tsukiji Market, the Chilean coast, the brackish waters off our own Cape.Food & Drinks: The results are swimming-fresh. The menu changes daily due to availability and may include Maine sea urchin, Japanese yellowfin, Spanish bass or Faroe Islands salmon. The signature smoked uni spoon --- Maine sea urchin with a quail egg yolk and osetra caviar topped with chives --- tastes more of ancient mysteries than anything as pedestrian as flavor. Hon hamachi toro is an indulgence of fresh Japanese yellowtail belly topped with black truffle vinaigrette. The list goes on and on, a purely Oringerian catalog of exotic juxtapositions: monkfish liver; tuna ceviche with coconut, chiles and lemongrass; warm Kumamoto oysters with black garlic and Chinese sausage. The Uni experience tastes even better when paired with cocktails with names like the Corpse Reviver.