A signature dish that showcases uni at its finest — the light smoke complements the delicate flavor without overpowering it. The raw quail egg and osetra caviar add richness and textural contrast that elevates this simple preparation.
Tips from diners
This is often recommended as the essential Uni dish — try it early to set a baseline for the rest of your meal.
Ask if you can watch the chef prepare it — the presentation is part of the appeal.
This creative sashimi presentation pairs delicate white fish with North African-inspired flavors. The sharp preserved lemon and sweet sultanas balance the tender bass, while the herby chermoula ties everything together.
Tips from diners
Don't skip this if you typically order traditional sashimi — it shows why the kitchen deserves its reputation.
The collar cut of hamachi is rendered slightly crispy on the outside while staying tender inside. The Korean BBQ glaze adds umami depth and a slight caramelization that makes this one of the heartier sashimi options.
Tips from diners
Pairs well with sake — ask the staff for a recommendation that matches the glaze.
A delicate white fish paired with unexpected sweet and tart elements. The strawberry provides subtle sweetness, the wood sorrel adds brightness, and cucumber cools the palate — each element balances perfectly.
Tips from diners
Order this if you want to explore the kitchen's creativity beyond traditional preparations.
A theatrical presentation where you sear the ultra-marbled wagyu on a black rock heated to 600 degrees. The beef's rich fat renders slightly as it cooks, creating a contrast between the rare interior and seared exterior.
Tips from diners
The theatrical element makes this perfect for celebrating — let the chef walk you through the searing process.
Ken Oringer opened Uni Sashimi Bar in 2002, inspired by Asian chefs who mastered a single style of cooking. The restaurant earned four stars from The Boston Herald and Boston Magazine's 'Best Sashimi' in 2005 for its innovative interpretations. It relocated and expanded in 2016, now serving inventive Japanese cuisine with seafood from Tokyo's famed Tsukiji market and local New England catches alongside global street food flavors.
Reservations fill weeks in advance, especially for weekends. Book online through OpenTable as early as possible.
Portions are intentionally small and tasting-sized — plan to order multiple dishes rather than expecting one plate to fill you up.
The omakase experience showcases the kitchen's best work. If available, this is worth the premium over à la carte.
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