|Uni, Quail Egg, Osetra Caviar, Chives|
|Amadai (Japanese Tilefish) with smoke labne, rekkyo, shallot marmalade and mentaiko|
|Chirashi (chef's choice exotic sashimi with pickled vegetables)|
|Poke (yellowfin tuna) with sweet onions, sesame, seaweed and pickled mung beans|
|Mandarin Caramel: Coconut Noodles and Aloe Ice cubes|
|Passionfruit tart: litchi sorbet and coffee crumble|
The first course ranged between the Amadai and Poke. Amadai was done great, it was surprisingly sweet and refreshing. The Poke which is essentially Tuna Tartare was a disappointment, I felt like it was just any ordinary tuna tartare, nothing special to it. However, the chef immediately won me back with his Chirashi. It is no ordinary Chirashi, none of those vinegary sushi rice, no wasabi or soy sauce needed. The sashimi with the pickled vegetables tasted well together and even better with the slightly flavored rice. Love it.
Lastly, dessert was a great disappointment for me. The coconut noodles did look interesting and new to me but tasted alright. I definitely had better desserts elsewhere. Overall a great restaurant, but probably better if we went outside of restaurant week.
Uni Sashimi Bar
370 Commonwealth Ave
Boston, MA 02215