You won’t find any California rolls at chef Ken Oringer’s new sashimi bar, Uni. What you will find is the most unbelievably fresh raw fish this side of Tokyo, prepared in the most imaginative ...

Sea urchin has been a staple of Japanese cuisine for hundreds of years, often featured in sushi and sashimi dishes. More commonly called "uni" when it appears on menus, the delicacy has taken over ...

We also like the creamy scallop specialty roll and the decadent and briny uni and ikura donburi. This adorable wooden box is filled with chef’s choice sashimi and balls of sushi rice to go with ...