A modest two-story restaurant in blond wood, this traditional Japanese restaurant opposite Taikoo Hui serves up mostly sea urchin in a variety of forms and formats, from tempura (stuffed into shiso leaves or sheets of seaweed and then fried) to toast and then into the obvious star of the menu, the six-variety sea urchin tasting platter (600rmb). Opinion is divided on quality.
Uni is everywhere these days. Sea urchins are having a moment, becoming fetishized in the international “foodie” community and turning up in unlikely places (like on pasta at Otto e Mezzo ). It’s not a mystery, really. Like other foods that have had turns in the spotlight — bacon, wagyu beef — they are basically...
Take A Date allows you to find someone on who wants to go with you to UniBar
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