Uni
Venue Brief
Ken Oringer's Japanese small-plates and sashimi room on Commonwealth Avenue in Back Bay, mixing Tokyo izakaya ideas with Southeast Asian street flavours.
Venue Details
- Vibe
- Chic/LuxuryDate NightIntimate
- Age guide
- 25-45
- Dress code
- Smart Casual
- Cuisine
- JapaneseSushiAsian Fusion
- Demographic
- CouplesYoung ProfessionalsLocals
- Music genre
- Lounge/Chill House
- Price
- $$$$
- Open season
- Year-round
- Clientele
- LocalsAmerican
- Offerings
- Table ServicePrivate DiningValet
- Open times
- Mon 5:30 – 9 PMTue 5:30 – 9 PMWed 5:30 – 9 PMThu 5:30 – 9 PMFri 5:30 – 10 PM BestSat 5:30 – 10 PM BusySun 5:30 – 9 PM
- Vibe score
- 5.6 / 10
Address
Contact
About Uni
Dark wood, drum pendant lights and a wall of fish motifs set a moody, candlelit dining room, with a bar at the back where solo diners are well looked after. The kitchen, now run by executive chef David Bazirgan, blends Tsukiji and New England seafood with ideas from Tokyo, Shanghai, Singapore and Bangkok. The signature is the uni spoon with quail egg yolk and caviar, alongside nigiri, wagyu beef dumplings, fried chicken bao, foie gras and wagyu seared on a hot stone at the table. Most tables choose a set menu, from an $85 prix fixe to a larger tasting that one couple said cost $550 for two with the 20% service charge and a 3% kitchen fee. Critics say portions run small and extras such as a second hot stone arrive on the bill unannounced. Dinner starts at 5:30 p.m. nightly and runs to 9, or 10 on Friday and Saturday. Google reviewers give it 4.2 from 949 reviews.
