Maine Select uni spoon
Sea urchin, osetra caviar, quail egg yolk and yuzu make a small raw-seafood opening.
BACK BAY · CONTEMPORARY ASIAN
What to order at
Uni.
Sashimi, nigiri and creative cooked plates in Back Bay. You can build a shorter à la carte dinner or book the daily tasting.
À la carte
YOUR ORDER, SORTED
The dishes worth considering.
S: Start here. A: Strong picks. B: Consider if it suits your taste. Save the dishes you want in your order.
SStart here
$24
Squid-ink kishimen
Red crab, green yuzu and kanzuri accompany the broad noodles for a cooked seafood plate.
AStrong picks
Fried chicken bao bun
Caviar, white barbecue sauce and cucumber turn the chicken bao into a smaller savory bite.
Miso black cod
Shiitake-chestnut cream, cabbage and hazelnut accompany the fish as a larger cooked main.
BConsider if
Hotate scallop sashimi
Cranberry ponzu, celtuce and Asian pear frame the raw scallop for a cold seafood course.
Tamaki Farm egg tajarin
Matsutake mushroom, shiro miso and chive give you a noodle plate apart from the crab kishimen.
Scottish salmon nigiri
Napa kimchi accompanies two pieces of salmon nigiri, a smaller sushi order alongside cooked plates.
Wagyu beef dumplings
Mala oil, pecorino and yellow-chive condiment bring beef and spice into the shared order.
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