Review: Uni

What's the deal with this place?
Located in historic Back Bay, Uni is not any kind of Boston seafood restaurant you've been to before. Stepping into the dining room here is like stepping into a darker, sexier, more fantastic Boston than you thought you knew.

Who tends to come to Uni?
Since its 2016 renovation, Uni has earned accolades from Boston's toughest critics and customers. The diners here appreciate good, out-of-the-ordinary food.

Okay, start with the drinks: What should we pick up from the bar?
The cocktails and sake are strong and don't disappoint on any level, but the real stars here are the wines. Chef-owners Tony Messina and Ken Oringer have brought in an elegant mix of European whites, reds, and bubbles to stand up to the menu's intense flavors. Hidden gems include Japanese Koshu and lesser-known varieties like Trousseau, Teroldego, and Sciaccarellu. Not familiar? Don't worry; the waitstaff will walk you through potential pairings.

On to the food—what does the kitchen do best? Any can't-miss menu items?
Executive Chef David Bazirgan combines the exacting techniques of traditional Japanese sushi and izakaya restaurants, with a fanciful dose of cosmopolitan global influences. Whatever you end up ordering, be sure to start with the iconic Uni Spoon, a piece of raw sea urchin with quail egg yolk and topped with osetra caviar meant to be devoured in a single bite. It’s one of the most decadent and instantly recognizable starters in the entire city

How's the service?
You can count on the staff to orchestrate a well-paced, beautifully portioned meal. Tell them which rolls and mains you have your eye on, and they'll help course it out for a balanced experience.

So what is Uni's reputation among Boston foodies?
Sushi purists might turn up their noses at Uni's irreverent combinations of flavors and ingredients, but most would agree that purely in terms of flavor and execution, Uni takes a risk and knocks it out of the park.