Located in the Elliot hotel, chef Ken Oringer presents Uni, an upscale casual sushi and sashimi restaurant. Uni differentiates itself from other sushi and sashimi restaurants by focus on creative garnishes and flavors to elevate their fish and dishes. Our waiter even went as far as to suggest we avoid using soy sauce for specific dishes to allow the ingenuity of the garnish.
While there, we enjoyed their popular oysters, Kamasu, Toro, Chutoro, Hokkaido Uni Spoon, Hamachi, and Eel and Avocado maki.
As for the Oysters, they were fun and beautifully presented. However, while I recognize that Uni’s concept focuses on exploring complementing flavors and unique combinations, I felt that rose mignonette, honeydew, and bacon over powered the oyster. The house specialty Uni Spoon was unique and tasty but rather Uni forward. If you are one to stray away from Uni, I would not recommend it to somebody who does not fancy uni. The Hamachi, maki roll, and nigiri’s were excellent. Well balanced, contemporary, and complex, each dish was enjoyable and nicely presented.
Personally, I found Uni slightly contradictory. The restaurant sources much of their fish from Japan, directly, and clearly puts great thought and effort into each dish; but some of the dishes lacked in presentation. Moreover, despite the quality of the dishes, the clientele felt awkwardly casual and the white table cloth seatings on their patio felt misleading for their modern and more casual interior dining space.
All in all, if you are looking to enjoy quality sushi and sashimi, care for expansive sake and liquor lists, and like trying new flavors, and contemporary takes on sashimi, Uni is a great place to add to your list.