We finally visited the sea urchin restaurant in Takadanobaba that we've been wanting to go to with 3 people! All three of us love sea urchin, so we were looking forward to it. We started with a toast with cold draft beer! It was really refreshing and tasty! While enjoying the appetizers, we placed our order! Of course, we ordered the premium sea urchin sashimi platter (normally over 5000 yen, but only 1900 yen here). And there it was, a huge serving of sea urchin. It included Bafun sea urchin from Rishiri Island in Hokkaido and purple sea urchin. Completely additive-free with no preservatives. With the first bite, we were amazed by how sweet it was. Delicious!! Since the sea urchin was so good, we decided to order a bottle of Dassai sake. The Dassai sake was also delicious, just like the sea urchin. Because it was so good, we also ordered a platter of three kinds of sea urchin and squid sashimi. The combination of sea urchin and squid was excellent, especially when dipped in raw egg and soy sauce. It was shockingly delicious. (One of the top 3 dishes in my life! A must-try dish ☆) (^O^)／ In addition, the crab box and fresh mackerel sashimi were also incredibly tasty. We ended up drinking too much, but it was a fun night. Thank you for the delicious meal.

In early August 2022, we indulged in a full course meal featuring uni (sea urchin) at a cost of 8500 yen (excluding tax), along with a special birthday celebration for a uni-loving friend at this restaurant. The meal started with potato salad and rich shrimp bisque, accompanied by a toast with beer. The shrimp bisque was incredibly flavorful and delicious. Next, we enjoyed a tasting of four varieties of uni, all of which were untreated with alum, sourced from Hokkaido. From left to right, we had Hakkō Bay purple uni, Nemuro horse dung uni, Yoichi purple uni, and Rishiri horse dung uni. While the horse dung uni is considered more premium, personally, I found the purple uni to be more delicious. We then switched to sake, comparing Nagano's Toyoka, Tochigi's Senkin, Niigata's Kambara, Shizuoka's Garyubai, and Fukushima's Shirakawa. My favorite was the Kambara, which had a refreshing taste. For snacks, we enjoyed salted amberjack tataki, sesame mackerel, scallops in butter soy sauce, uni and ikura tempura with shiso, uni gratin, Ozaki beef lean steak, and fresh horse mackerel fry. Each dish was flavorful and impressive. The uni gratin was rich and suitable for younger palates, the fresh horse mackerel fry was delicious with its rare inside, and the Ozaki beef lean steak was light and full of meaty flavor. The meal ended with a luxurious version of uni over rice, topped with ikura and flying fish roe, and a birthday cake to cap off the celebration. Overall, we were very satisfied with the reasonable price for enjoying uni and sake to our heart's content.

We reserved a course for 6500 yen with a 3000 yen all-you-can-drink option for 2 people. When we arrived, they had prepared a private room for us at the back. The sea urchin without preservatives was delicious, and the all-you-can-drink menu had a good selection of sake. Although the course didn't include fresh oysters, we added some for 150 yen each.

I finally found a sea urchin specialty store in Tokyo! Sea urchin, Uni, uni! Especially the sea urchin and meat sashimi are exquisite ✨ The melt-in-your-mouth texture was so amazing that the meat disappeared in an instant! As the store mainly focuses on the high-end ingredient of sea urchin, the prices are slightly high, but I still think it's worth a visit.

I have been repeating my visit every 3 to 4 months. The uni tasting has become more expensive than before, but the quality of the uni is even higher now, so I am always satisfied whenever I come. Putting uni on meat, adding a little wasabi and salt, the sweetness of the uni multiplies. Since it is uni without using Myoban, the sweetness is completely different! Uni over rice with raw egg is a must-have dish for the end of the meal, and I always eat it no matter how full I am. This time, three of us visited the restaurant, ordered three of them, and each person finished one. It is a restaurant where you never go wrong and always leave fully satisfied.

Uni lovers will be overjoyed! Every dish was exquisite and left me impressed. I will definitely visit again next time. My companion seemed to get a little tired of the impact of uni halfway through, but my passion for uni never wavered, and I had a blissful time. For those who adore uni, this is definitely a recommended restaurant! I was amazed by the quality at this price. I promise to visit again!

This time, I visited Takadanobaba and had a course meal with plenty of sea urchin. It was quite luxurious with sea urchin served as it is, and I enjoyed it a lot! The meat and gratin were also delicious, although I'm a bit worried about getting sick, but so far I'm okay (lol). The sea urchin and salmon roe bowl at the end was the best way to finish (lol).

In central Tokyo, this restaurant may be one of the few places where you can enjoy sweet uni without any fishy taste. The uni wrapped in beef was also unforgettable. It's a bit pricey, but definitely worth a visit. The drink list is extensive, and I enjoyed the Maou shochu on the rocks.

Visited with 5 people. The food is delicious but expensive. If you really like sea urchin, you will enjoy it. The cleanliness is average. The seating is comfortable and you can have a conversation without being bothered by the neighboring tables. The sea urchin used is of high quality, so it's not a cost-effective option. If you're not specifically looking for sea urchin, you might be better off trying a seafood-based Japanese restaurant.

If you love sea urchin, you must visit this place. I just went to Hokkaido a week ago and couldn't forget the taste of Hokkaido sea urchin, so I searched and found this store where you can eat delicious sea urchin without any additives. I am concerned about additives, so I was attracted to the word "additive-free" and made a reservation. The sea urchin taste comparison with Hokkaido was so sweet and impressive... I definitely want to go again♪♪♪

For sea urchin lovers, this is a luxurious restaurant that is irresistible. The seafood is incredibly fresh and delicious. Not only the taste of the dishes, but the variety of alcohol is also abundant. I think Japanese cuisine lovers will definitely want to come back to this restaurant. Every time I order a different drink, they always prepare a new sake cup, which is a thoughtful gesture that touched me. I would love to go back when I feel like indulging again!

Uni lovers will absolutely love this place! Every dish was delicious and I definitely want to come back again. The person I went with seemed to lose interest towards the end, but I was completely happy the whole time because I love uni so much. I highly recommend this place to anyone who loves uni. The quality of the food for the price is amazing. I will definitely be going back!

Year-end. On this day, I had seafood in Takadanobaba for the last work day of 2022. Oysters and sea urchin go well with Japanese sake. Reflecting on the past year while enjoying delicious sea urchin. It was interesting to be able to compare sea urchin from Hokkaido.

Takadanobaba [This month's sea urchin and seasonal course] ¥5,500✒️ I had been curious about this place in Takadanobaba and Shibuya, the main stores, and a limited-time service course for November. By making a reservation, you can use it cheaper than usual. - Sea urchin and shrimp bisque Cold sea urchin soup with sea urchin and flying fish roe, with a shrimp flavor from the start. - Three types of additive-free sea urchin to taste + homemade salmon roe + hand-rolled sushi set. At first, eat the Hokkaido additive-free sea urchin as it is, without anything, it is delicious enough. When making hand rolls, it's okay even without soy sauce if you add salmon roe. - Sea urchin gratin Seafood sea urchin gratin in a large scallop shell. - Assorted four types of fresh fish Buri, salted negitoro, scallop, shimesaba. Buri with salt was the best. - Local chicken tempura Suddenly, chicken tempura here. - Uwajima sea bream rice or Uniya's TKG (+880 yen) I paid extra for TKG here. It's definitely delicious, I want to eat it even if I get gout. It was a luxurious sea urchin course.

For those who love sake and drink a lot of alcohol, it can be a bit pricey. Depending on the dishes you order, it can easily reach 10,000 yen per person. However, the food and sake are both delicious, so you end up ordering more. It can get quite expensive, so I don't visit as often, but it's a restaurant that makes me want to come back.

11 golf-loving people from the Uni Hut gathered at Baba's store and indulged in a Uni feast. Even those who were not big fans of Uni seemed to have developed a liking for it. Uni tasting, Uni ikura bowl, Uni shabu - everything served was Uni-related. Those who are not fans of Uni should stay away. Despite the large group, the bill was quite high after indulging in Uni dishes and drinks. Uni bowls are indeed delicious. #food #fooddiary #foodlover #foodie #foodporn #foodphotography #gourmet #gourmetfood #foodblog #foodstagram #foodcrawl #deliciousfood #foodadventures #seafood #sushi #sashimi #oysters #Uni #meat #fish #OnePiece #UniHut #Shinjuku #ShinjukuGourmet

I was in Takadanobaba. Uni Koya Takadanobaba store. It is a specialty store for additive-free sea urchin. Delicious sea urchin and seafood are popular. On this day, I had a mask banquet with my colleagues from work after a long time. Cheers with a beer for the first time in over a year. The appetizer was a bisque of shrimp and flying fish. First, a salad, veggie first. The adult potato salad goes well with wasabi. The Sendai specialty salad with seri has a rich sesame dressing. The special crab croquette has arrived. Smooth crab cream croquette with real snow crab meat. Full of crab flavorヽ(´▽｀)/ Hokkaido sweet corn tempura. The crispy coating with the sweetness of Hokkaido sweet corn. The uni assorted plate has arrived. The deep-flavored Murasaki uni from Hakodate, and the rich and creamy Bafun uni from 4 islands. The seasonal fresh ikura is also popping, and the Oizaki beef Yukke is juicy and luxurious assortment(≧∇≦)/ The sea urchin gratin has arrived. Rich sea urchin and cheese with plump seafood such as shrimp and scallops(σ≧▽≦)σ Uniya's TKG has arrived. TKG with sea urchin, salmon roe, and flying fish on top of rice was a happy ending(≧∇≦)/

I suddenly felt like going on the weekend! I arrived at 18:15, and the restaurant was bustling. The sea urchin tasting was great! Personally, I found the Hamanaka sea urchin to be delicious ☆ I also enjoyed other dishes like sea urchin meat, sea urchin gratin, and sea urchin with squid. Thank you very much.

I took a half day off work and enjoyed a feast of purine-rich foods since early in the day. I visited a restaurant that is affiliated with Ageya, known for its delicious Tochiage from last year. Since it was before 4 pm and there were no other customers, I was able to relax in a semi-private room. I tried the recommended 4 types of sea urchin, comparing the flavors of sea urchin from Hokkaido. It was definitely not a beer moment, so I opted for Japanese sake. Even though the portions of sea urchin were small, you can have a fulfilling conversation about sea urchin if you like the taste or discuss different ways to enjoy it. The flavors of the sea urchin varied from mild to rich, allowing you to savor the differences. I also ordered my favorite dish, the mountain sea urchin tofu, which is something I could drink forever. I ended up drinking way too much compared to the amount of food I ate, so I left with some regrets. However, it was still only 6 pm. Half days off are the best. It was a great start to my first night out in a while. Of course, I went bar hopping.

Headed to a sea urchin specialty restaurant in Takadanobaba. They offer a variety of sea urchin dishes such as sea urchin tasting and sea urchin hot pot. The menu was exciting to look at. I ordered a sea urchin platter with four different types of sea urchin, sea urchin gratin, fried scallops, and sea urchin and pork loin roll. The sea urchin platter came with a seaweed roll as a topping, giving it a sushi-like appearance. They also offer bread, so you can enjoy it in different ways. The gratin was rich and filled with plenty of seafood. It was really delicious! Although it's not sea urchin, the scallops were fried rare and came out perfectly. You have to eat them quickly before they get overcooked. It was incredibly delicious! I definitely want to come back here again.

Uni Koya Takadanobaba Branch is a uni (sea urchin) specialty restaurant located about a 5-minute walk from Takadanobaba Station. They also have a sister restaurant called Ageya nearby, and two other Uni Koya branches in Shibuya. They offer a Uni Sashimi Assortment without additives for 2 people (priced at 2,900 yen per person), featuring uni from different regions like Nemuro and Shakotan. The freshness and sweetness of the uni are exceptional, but the pricing is on the higher side. The Uni Shabu Shabu for 2 people (1,990 yen per person) is also delicious but comparatively overpriced due to slightly lower quality. The Kani Bako (crab box) for 850 yen includes crab meat and crab miso, while the Uni Koya TKG (rice bowl) for 1,400 yen with uni, ikura, and tobiko offers a good balance of price and taste. However, the overall pricing at Uni Koya seems high, especially considering the portion size of uni. It was later discovered that the restaurant offers significant discounts for email members, making the pricing strategy confusing. It is recommended to sign up as an email member before dining at Uni Koya to take advantage of the discounts. Despite the pricing issue, the quality of the food at Uni Koya and its sister restaurant Ageya is undeniably good.

This is a uni (sea urchin) specialty izakaya located in Takadanobaba and Shibuya in Tokyo. It was my first time visiting a uni specialty restaurant outside of Hokkaido. I ordered a uni sampler, Ozaki beef, yukhoe (Korean beef tartare), mullet roe, ikura (salmon roe), uni gratin, uni shiso tempura, menchi katsu (breaded and deep-fried ground meat), and uni rice bowl. The uni sampler for 2900 yen was delicious with each type of uni having its own unique texture and sweetness. The Ozaki beef with uni was good, but I felt that uni alone would have been better. The other uni dishes like gratin and tempura were also tasty. Besides uni, they also offer various rare fish dishes like mackerel sashimi, shishamo (smelt) sashimi, and mullet roe, which I enjoyed. Although the cost can add up due to the abundance of uni, I was very satisfied as a uni lover. The wide selection of drinks was also a plus. Overall, it's a high-quality izakaya with uni as the main highlight.