Don't miss our Late Night Ramen every Friday and Saturday starting at 11pm - it's first come, first served. Or join us for Sake Bomb Sundays & Mondays! Enjoy a special four-course menu and a sake bomb for only $35.00.
Trendy and chic, Uni has become a hot spot in Boston for inventive Japanese fusion cuisine.
Tucked deep inside the Eliot Hotel in fashionable Back Bay, Uni features a full menu of exotic Far East dishes and an extensive sake list that is unique for Japanese restaurants in Boston, MA. Recently redesigned, Uni delivers a hip atmosphere, while award-winning Chef Ken Oringer and his team create the freshest dishes before your eyes behind the open glass sushi bar.
The coziness of the 21-seat, modern-style dining room provides for an intimate and pleasurable dining experience.
The Boston Herald’s restaurant critic Matt Schaffer awarded four stars to Uni stating: “Oringer displays the same imaginative flair, commitment, quality and attention to detail that has made Clio one of America’s best restaurants.”
Uni has received a score of 95 out of 100 on the 2009 Opinionated About Dining Fine Dining Survey, noting that Uni is "Worthy of Special Attention"!
Ken Oringer has brought Sake Bombing back to Uni Sashimi Bar at The Eliot Hotel on Sunday and Tuesday nights from 5:30 to 10:00. Guests are invited to experience the exotic taste of the Japanese alcohol and the fun of Sake Bombing.
|Best Ramen||Boston Magazine|
|Best Late Night Dining||Boston Magazine Reader's Poll|
|Boston’s Best, Sushi||The Improper Bostonian|
|Boston’s 50 Best Restaurants||Boston Magazine|
|Chef Ken Oringer: Most Likely to Succeed||Chef Magazine|
|Where to Eat When Flying Solo||Boston Magazine|
"...The Japanese noodle soup has become the star of menus all over town in recent years, but no restaurant has captured the magic quite like Ken Oringer's Back Bay Sashimi Spot."
Boston Magazine, August 2013
"...Tony Messina is breathing new life into high-end Asian cuisine."
Panorama, July 2013
"...Uni is a tiny jewel-box restaurant serving traditional sushi and sashimi in modern variations, like raw fluke with jalapeno vinaigrette, rhubarb and Thai basil."
FoodandWine.com, August 2012
"...Ken Oringer's sushi temple has always been the place for an exotic piece of fish or feather-light tempura."
Boston Magazine, November 2012
"Good ramen has been hard to come by in Boston, but that is beginning to change, thanks in part to Uni's late-night ramen."
Devra First, The Boston Globe, November 2012.