@UniSashimi
Sample Menu – Uni’s Menus Change Nightly
Uni Omakase Available Nightly \ 85, 105, 125
“chef’s choice” a multi-course tasting menu designed to allow you to experience the essence of Uni’s cuisine
Chef’s Choice Sashimi Platter \ 45, 85, 115, 150
“innovative interpretation” of exotic fish
Kushi Oysters (Washington) \ 4
darjeeling, melon, oxalis (add sea urchin and caviar $2)
Seaweed Salad \ 8
five seaweeds, kishu vinegar, sesame, bonito flakes
Boquerones (Anchovies, Spain) \ 15
grilled pineapple, walnuts, bacon, aka miso
Uni Sashimi (Sea Urchin, California)\ 16
umeboshi vinegar, pomegranate tamari, aril
Uni Spoon (Sea Urchin, California) \ 16
quail egg yolk, caviar, chives
Mategai (Razor Clam, MA) \ 15
yuzu kosho-ramp pesto, pinenuts, karasumi
Hotate (Bay Scallop, Nanucket) \ 19
candied bacon, ikura, asian pear-celery jus
Hirame Tiradito (Fluke, Rhode Island) \ 16
aji panca-harissa,passion fruit, cucumber
Hon Hamachi (Yellowtail, Japan)\ 18
red shiso vinaigrette, jalapenos, banana
Hon Hamachi Toro (Yellowtail Belly, Japan) \ 20
black truffle vinaigrette, pork belly croutons
Branzino (Sea Bass, Spain) \ 20
black sesame, goji, orange
Kampachi (Amberjack, Hawaii) \ 20
lemon ash labne, rhubarb, smoked marcona almonds
Sake (Salmon, Faroe Island) \ 16
black beans, ginger, cilantro
Sake Toro (Salmon Belly, Faroe Island) \ 17
smoked crème fraiche, beets, espresso
Tuna Poke (Yellowfin, Pacific) \ 17
vidalia onion, chile water, mung bean
Tuna Ceviche (Yellowfin, Pacific) \ 19
coconut, chilies, lemongrass
Tuna Sashimi (Yellowfin, Pacific) \ 20
mustard vinaigrette, myoga, negi
Peekytoe Crab Spring Rolls \ 24
coconut green curry, mango, green papaya
Spicy Tuna Tataki (Yellowfin, Atlantic) \ 21
foie gras, lavender, green almond
Fish Tacos \ 8
grilled white fish, avocado crème, charred tomato salsa
Chilled Spring Pea-Miso Veloute \ 18
duck tongue, karashi, natto
Miso Soup \ 7
green onions, hijiki seaweed
Shishito (Fried Sweet Peppers) \ 8
sesame, kabayaki, bonito flakes
Berkshire Pork Belly Steam Bun \ 6
chili aioli, katsu sauce, pickled vegetables
Tako (Octopus, Japan) \ 16
hot oil, soy, ginger
Japanese Fried Chicken \ 10
kim chee, chinese hot mustard, sancho pepper
Barbecued Unagi (Fresh Water Eel, Japan) \ 16
seasoned rice, sesame, pickled gobo
Seasonal Vegetable Tempura \ 12
soy-dashi dipping sauce, kosho aioli
Rock Shrimp Tempura (Gulf Coast) \ 17
spicy red pepper aioli, korean pepper threads
Lobster Tempura (Maine) \ 20
singapore black pepper chili sauce
Anago Tempura (Salt Water Eel, Japan) \ 14
shirred duck egg, green tea salt
Takoyaki (Octopus Dumplings) \ 15
kewpie mayonnaise, okonomi, bonito
Lacquered Foie Gras and BBQ Unagi \ 21
kabayaki, madras curry, green apple
Grilled Hamachi Kama \ 20
soy, scallions, ginger
Japanese A5+ Wagyu Sirloin (Miyazaki, Japan) \ 30 per oz
sukiyaki consommé, kai lan, onsen egg
Cold
Tozai Junmai, Kyoto 10/glass
Momokawa “Silver” Junmai Ginjo, Oregon, US 14/pitcher
Warm
Hakushika Tokusen, Hyoga, Japan 20/tokuri
Sparkling
300ml Poochi Poochi, Junmai, Fukushima 12
Fragrant
300ml Dassai Junmai Daiginjo, Yamaguchi 38
300ml Ichishima Junmai, Daiginjo, Niigata 74
Rich
300ml Chiyonosono “Sacred Power” Junmai Ginjo, Kumomoto 45
Traditional
300ml Dassai Junmai Daiginjo Nigori, Yamaguchi 45
Light and Smooth
300 ml Chikurin Junmai Ginjo Karoyaka, Japan 44
300 ml Bunraku “Nihoryin No Wasuremono” Yumashai Junmai, Saitama 35
Aperitifs
Petite Verveine \ 8
Verbana infused Russian Standard vodka, lime juice, Luxardo maraschino, simple syrup, lemon bitters
Sun Rising \ 11
Yamazaki 12 whiskey, plum sake, Cherry Herring, orange juice, lemon juice
Cocktails
370 Comm Ave \ 12
Beefeater gin, St. Germain, Aperol and Lemon Juice.
Red Lion \ 13
Plymouth gin, Grand Marnier, lemon juice, grenadine
Tennessee \ 13
Old Overholt rye, Luxardo maraschino, lemon juice
Tree Line \ 13
Ketel One vodka, St. Germain, lime juice, mint
Jamaica Daiquiri \ 13
Wray and Nephew rum, Luxardo maraschino, grapefruit juice, lime juice
Mexican Scofflaw \ 11
Milagro tequila, noilly prat dry vermouth, lemon juice, raspberry syrup, grapefruit bitters.
Drinks for Two
Singapore Sling \ 23
Beefeater gin, Cherry Herring, pineapple juice, lime juice, triple sec, Benedictine grenadine, bitters
unSPIRITED Drinks
Une \ 7
Fentimans ginger beer, orgeat, cranberry juice
Trois \ 7
Ginger tea, loomi tea syrup, mint
Sample Menu – Uni’s Menus Change Nightly
Uni Omakase Available Nightly \ 85, 105, 125
“chef’s choice” a multi-course tasting menu designed to allow you to experience the essence of Uni’s cuisine
Chef’s Choice Sashimi Platter \ 45, 85, 115, 150
“innovative interpretation” of exotic fish
Kushi Oysters (Washington) \ 4
darjeeling, melon, oxalis (add sea urchin and caviar $2)
Seaweed Salad \ 8
five seaweeds, kishu vinegar, sesame, bonito flakes
Boquerones (Anchovies, Spain) \ 15
grilled pineapple, walnuts, bacon, aka miso
Uni Sashimi (Sea Urchin, California)\ 16
umeboshi vinegar, pomegranate tamari, aril
Uni Spoon (Sea Urchin, California) \ 16
quail egg yolk, caviar, chives
Mategai (Razor Clam, MA) \ 15
yuzu kosho-ramp pesto, pinenuts, karasumi
Hotate (Bay Scallop, Nanucket) \ 19
candied bacon, ikura, asian pear-celery jus
Hirame Tiradito (Fluke, Rhode Island) \ 16
aji panca-harissa,passion fruit, cucumber
Hon Hamachi (Yellowtail, Japan)\ 18
red shiso vinaigrette, jalapenos, banana
Hon Hamachi Toro (Yellowtail Belly, Japan) \ 20
black truffle vinaigrette, pork belly croutons
Branzino (Sea Bass, Spain) \ 20
black sesame, goji, orange
Kampachi (Amberjack, Hawaii) \ 20
lemon ash labne, rhubarb, smoked marcona almonds
Sake (Salmon, Faroe Island) \ 16
black beans, ginger, cilantro
Sake Toro (Salmon Belly, Faroe Island) \ 17
smoked crème fraiche, beets, espresso
Tuna Poke (Yellowfin, Pacific) \ 17
vidalia onion, chile water, mung bean
Tuna Ceviche (Yellowfin, Pacific) \ 19
coconut, chilies, lemongrass
Tuna Sashimi (Yellowfin, Pacific) \ 20
mustard vinaigrette, myoga, negi
Peekytoe Crab Spring Rolls \ 24
coconut green curry, mango, green papaya
Spicy Tuna Tataki (Yellowfin, Atlantic) \ 21
foie gras, lavender, green almond
Fish Tacos \ 8
grilled white fish, avocado crème, charred tomato salsa
Chilled Spring Pea-Miso Veloute \ 18
duck tongue, karashi, natto
Miso Soup \ 7
green onions, hijiki seaweed
Shishito (Fried Sweet Peppers) \ 8
sesame, kabayaki, bonito flakes
Berkshire Pork Belly Steam Bun \ 6
chili aioli, katsu sauce, pickled vegetables
Tako (Octopus, Japan) \ 16
hot oil, soy, ginger
Japanese Fried Chicken \ 10
kim chee, chinese hot mustard, sancho pepper
Barbecued Unagi (Fresh Water Eel, Japan) \ 16
seasoned rice, sesame, pickled gobo
Seasonal Vegetable Tempura \ 12
soy-dashi dipping sauce, kosho aioli
Rock Shrimp Tempura (Gulf Coast) \ 17
spicy red pepper aioli, korean pepper threads
Lobster Tempura (Maine) \ 20
singapore black pepper chili sauce
Anago Tempura (Salt Water Eel, Japan) \ 14
shirred duck egg, green tea salt
Takoyaki (Octopus Dumplings) \ 15
kewpie mayonnaise, okonomi, bonito
Lacquered Foie Gras and BBQ Unagi \ 21
kabayaki, madras curry, green apple
Grilled Hamachi Kama \ 20
soy, scallions, ginger
Japanese A5+ Wagyu Sirloin (Miyazaki, Japan) \ 30 per oz
sukiyaki consommé, kai lan, onsen egg