Best of Boston

2005 BEST Seafood Restaurant

Uni Sashimi Bar

You won’t find a single fried clam on the menu at Uni, Ken Oringer’s tiny sashimi bar. Instead, head chef Youji Iwakura serves delicacies like octopus (with yellow pepper juice, black mint, and Vietnamese coriander) and hamachi (with sea urchin, yuzu, onion seeds, and radishes), flown in daily from Japan. Grab a seat at the marble bar and let the chefs use their imagination.

370 Commonwealth Ave. Boston 617-536-7200 unisashimibar.com/

       

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to remove impersonators or personal attacks, threats, profanity, or flat-out offensive comments. By posting here, you are permitting Boston magazine and Metro Corp. to edit and republish your comment in all media.