2 of us ate at the bar at Uni last night. Chef, Ken Oringer was behind the bar and we told him to just go to town...
scallops served on the shell with tomato water and ossetra
Santa Barbara uni served in the shell..with a green apple and fresh wasabi foam
Japanese sea bream with shiso dressing
"tuna cheek"..meltingly tender meat from the head of the fish
pico roccho..a South American barnacle..similar to crab meat
foie gras and bbq eel
uni and hamachi with a light aji Amarillo vinaigrette..few slices of blue marlin worked in
crisp fried tofu squares...only dish I didn't care for; but I'm not a tofu lover..
sliced, giant clam in a buttery broth...that was addictive
"andouille sausage" that I think was a creation from chef's recent trip to Thailand
thin sliced kobe beef...dipped in a hot broth and a vinaigrette sauce..broth was great..beef was ok..We were very full and probably didn't need the dish...but the smell of it cooking was too tempting.
Overall great meal...service friendly and professional. The uni was the best I've ever tasted..quality of the fish was amazing..only regret was no toro in the house..next time.
I think this was an example of letting 1 of Bostons best chefs get creative using some of the best (and most unusual) ingredients. Most of the items are on the menu..a few were not.
Definitely not a "traditional sushi" experience, but a real treat.