A Delicious Japanese Restaurant & Sushi Bar in Boston

Uni was awarded the second highest score (28) for Food in the 2011 Zagat Guide to Boston Restaurants!

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Join us for Sake Bomb Tuesday! 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. 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 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.

Recent Accolades:

Highest Food Rating in Boston	Zagat
Best Sashimi Restaurant	Boston Magazine
Boston’s Top 5 Restaurants	Everyday with Rachael Ray
Boston’s 25 Best Restaurants	Boston Magazine
Chef Ken Oringer: Most Likely to Succeed	Chef Magazine
Where to Eat When Flying Solo	Boston Magazine

"Ken Oringer's sushi counter is Boston's best restaurant by a wide margin. The inventive Japanese fusion cuisine combines super-high-quality raw fish and creatively prepared dishes based on the finest luxury ingredients.

The cutting-edge desserts from Clio pastry chef Rick Billings add a dimension to the experience that you won't find at other Japanese restaurants."

Courtesy of Opinionated About Dining's "100 Best Restaurants of North America & Europe", March 2008

"You won't find a single fried clam on the menu at Uni, Ken Oringer's tiny sashimi bar. Instead, head chef Youji Iwakura serves delicacies like octopus (with yellow pepper juice, black mint, and Vietnamese coriander) and hamachi (with sea urchin, yuzu, onion seeds, and radishes), flown in daily from Japan. Grab a seat at the marble bar and let the chefs use their imagination."

Courtesy of "The Best of Boston 2005 - Best Seafood", Boston Magazine, August 2005.