The Art of Uni Sea urchin is the focus of Chef Bulizo’s latest omakase experience, featuring a menu built around one of Japan’s most prized seafood ingredients. The multi-course menu explores uni in different forms, from fresh oyster with uni tosazu jelly and seasonal sashimi to premium tuna, grilled scampi, and the chef’s signature double-uni hand roll. Alongside seasonal seafood, M9 Wagyu and two signature desserts, the menu highlights the balance of texture and flavor that defines DOME’s approach to Japanese dining, with each course bringing out a different side of uni’s delicate and rich character.