UNI

Here at Uni, we pay homage to the incredible cuisine and culture of Japan. In honor of AAPI Heritage Month, proceeds from this cocktail , The Tipsy Dipsy ( arette blanco, lime, wasabi, snap pea, pineapple, loomi) will be donated to the
Boston chapter of National Association of Asian American Professionals for the month of May. Come by and try creation

Osuimono

Only available on our Take-Kase Omakase
a unique, tradition-rich Edomae-style omakase tasting every Thursday.

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Sasanishiki ササニシキ
Japanese Rice

Sasanishiki is a rice developed in Miyagi Prefecture in 1963. Hatsunishiki and Sasashigure are its parents, and Koshihikari is a hereditary sibling breed. However, in recent years it has barely been ranked in cultivation acreage, dropping to only 1% of the rice farming space in all of Japan.

Since Japanese food inherently has many simple dishes with light flavors, a refreshing, elegant flavor like that of Sasanishiki, which doesn’t have a strong assertion in itself, but brings out the flavor of the dishes, is preferred. Sasanishiki has a low lipid content and is not sticky compared to Koshihikari, so as a sushi rice it comes apart easily in your mouth and it also has a nice aftertaste. Therefore, it continues to be used at high-quality Japanese restaurants and sushi restaurants even now, despite the decrease in production volume. On the other hand, since it is not as resistant to degradation and oxidation as Koshihikari is, the period of time it can be used after harvest is much shorter. Sasanishiki is used by Sushi Matsu and other restaurants.

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Hotaru ika - firefly squid

Only available on our Take-Kase Omakase.

Chef Tsuyoshi “Take” Takeishi crafts a tasting menu inspired by his travels in Japan, focusing on hyper-seasonal ingredients.

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Mategai - Razor Clams
pumpernickel, smoked bagna cauda, taggiasca olives

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Island Creek Select Oysters
pomegranate mignonette, makrut oil

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Hamachi - Yellowtail
aguachile, fukushu kumquat, serrano kosho

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Nantucket Bay Scallop
burgundy truffle vinaigrette, citron confit, chestnut furikake

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Hiramasa - Kingfish
kishu mandarin, kanzuri, pop rocks o94
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Grilled Unagi
cider kabayaki, scarlet radish, masago

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Madai - Sea Bream
parsnip, marcona almond, aged sherry vinaigrette

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Hamachi - Yellowtail
badger flame beets, nigella, autumn berries

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Winter Tasting Menu with Kubota Sake Pairing

We cordially invite you to join us for a special dinner event at Uni. We are hosting a winter tasting menu with sake pairing from Kubota Brewery.

The $250 tasting menu consists of 4 courses containing sashimi and nigiri that have been carefully curated by our chefs. Each course will be accompanied by a sake pairing from Kubota Brewery from Niigata Prefecture who is known for their ‘tanrei karakushi’ (light, crisp, and dry) style of sake made with high quality sake rice locally grown in Niigata.  

The tasting menu will be available only on Wednesday 1/11 and Thursdays 1/19, 1/26, and 2/2. Limited seatings are available each day and it is by reservation only through Opentable.

White Alba Truffles
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Chawanmushi
White alba truffles, Hokkaido uni, matsutake, ikura

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Brown Butter Mochi
miso, apple, cinnamon

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Kohada - Gizzard Shad
black garlic miso, dill

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Thank you Boston Magazine for this incredible honor, to be a part of the top 50 restaurants in Boston is an incredible privilege and yet to be ranked number three feels absolutely surreal, especially after what everyone has endured in the past couple of years, it is truly remarkable that we have been able to pivot against all odds and we couldn’t have done it without the greatest of all efforts from the entirety of our team and supporters.
Thank you all so very much, this fuels our hearts as well as energizes our hunger to improve and to grow even further.
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Toro - Fatty Tuna
uni soy, caviar, sourdough chips

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Valrhona Ivory Chocolate Mousse
ataulfo mango jam, chocolate filo

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Hamachi - Yellowtail
nardello caponata, baba ganoush, sungolds

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