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Our Back Bay Boston Restaurant

Enjoy Chefs Ken Oringer and Tony Messina at UNI in The Eliot Hotel

When foodies travel to Boston, they know to stay at The Eliot Hotel in Back Bay, where one of New England’s best restaurants awaits. Dining at UNI restaurant is an unforgettable experience distinguished by exquisite service and critically acclaimed cuisine. 

Under the direction of celebrity chef Ken Oringer – winner of the James Beard Award and the Food Channel's Iron Chef Competition – UNI was named the #1 Restaurant in Boston by Boston Magazine. UNI has also been named among the "Best Restaurants in America" by Zagat. 

UNI is open for breakfast and dinner every day, with Late Night Ramen available Friday and Saturday. Don’t feel like leaving your guestroom? Enjoy our award-winning dining 24 hours a day in the comfort of your room or suite.

Dimly lit restaurant dining room with two chandeliers

Uni Restaurant

Contemporary izakaya with innovative sushi and sashimi. Late Night Ramen Fridays & Saturdays.

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About Chef Ken Oringer

Decades of experience have made UNI’s Executive Chef, Ken Oringer, into a culinary master. Oringer has worked in many of the country’s top restaurant kitchens, including New York’s River Café, Providence’s Al Forno, Boston’s Le Marquis de Lafayette (under Chef Jean Georges Vongerichten), New York’s Terra, San Francisco’s Silks and Hingham’s Tosca. In 1998, 1999, 2000 and 2001, Chef Oringer was nominated “Best Chef: Northeast” at the James Beard Awards – ultimately winning the coveted award in 2001. Awards and accolades have continued to be showered upon Chef Oringer, who is also a past winner of the Food Channel's Iron Chef Competition.
 

Celebrate a special occasion with a private or semi-private event in UNI

With a 14-person communal table, private rooms and an option for a full restaurant buyout, we offer an array of solutions for hosting memorable events at one of the best sushi restaurants in Boston! For more information on our restaurant, please contact UNI's Event Planner, Katie Aramento at [email protected].

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