I went to a uni restaurant in Kamiizumi with my classmates from junior high and high school. It is the second store of the uni restaurant in Takadanobaba. We started with a toast with Suntory Premium Malt beer! The appetizer arrived, and then the Uni 4-kind assortment! But before that, we had the real snow crab miso mix! Oh, luxurious + luxurious. The combination of crab flavor and crab miso richness was naturally delicious! At that point, I felt like having some sake. And then, the Uni 4-kind assortment! What? There are different kinds? We were puzzled, and the staff kindly explained that they were from Hokkaido's Rishiri, Rebun, Konbu mix, and the Northern Four Islands. Since they look and taste different, we decided to try them all. We started with Rishiri since it was the most expensive according to the explanation. Sweet and delicious! Uni is really delicious! It was said to be saltwater uni without alum, and it was indeed sweet. All 4 kinds were delicious, but we couldn't really tell the differences. Next, oysters from Miyagi prefecture! Only 99 yen!! So cheap! But before that, we had a famous sake from Fukushima, Shirakiku. Needless to say, it's a sake that won first place in Japan. And then, we took a sip of Shirakiku. It was easy to drink. Lately, I've been into Fukushima's sake like Aizu Chujo. It was delicious! The oysters were rich and delicious, perfect with sake. Next, we had a sashimi assortment! A surprising 4-point assortment. First, the top of the head sashimi of bluefin tuna, so delicious! It was fatty and sticky. Then, sashimi of fresh silver cod! I was amazed by the sashimi of silver cod. It was also very fatty and delicious. Yellowtail sashimi. Not simmered yellowtail, but raw sashimi. It was fatty yellowtail. Delicious. The salted cold amberjack was also easy to eat. Then we had Uni Squid Somen, drank Echigo, ate horse sashimi, and ankimo, and finished with Uniya's TKG. Egg over rice! It was so delicious. Uni, salmon roe, quail egg, ultimate luxury bowl! The richness was amazing! It was the best ending. A memorable and wonderful restaurant! I would like to go again with different people. Thank you for the meal.

I visited for a colleague's farewell party. We chose a course menu around 10,000 yen with all-you-can-drink option. The sea urchin was Murasaki Uni, which was a bit salty for my taste. Overall, the food was delicious. They had a good selection of sake. It might have been better to go for a more casual drinking and snacking style rather than a set course.

Oysters, sea urchin, and negitoro. The oysters were only 99 yen for a limited time, yet they gave off a luxurious vibe. I couldn't really taste the sea urchin, but it was simple, not too strong, and delicious. The sea urchin and meat dish seemed to be a popular menu item, so I would like to try it next time.

I tried a variety of sea urchin dishes, along with raw oysters, fried potatoes, and corn. While the sea urchin was the main focus, to be honest, all three dishes were not tasty to me. They all had strong flavors and bitterness that I didn't enjoy. The buttered potatoes with salted cod roe and the fried corn were much more delicious in comparison. The oysters were cheap, but... Overall, the sea urchin tasting experience was dreamy, but I probably won't be returning.

I passed by this place once and was really curious, so I decided to check it out. I ordered the recommended assorted plate, which the staff kindly explained to me. The sea urchin was delicious and I left satisfied! They have a wide variety of sake, so I recommend it to sake lovers. However, it ended up costing 22,000 yen for three people, which was more than I expected. I recommend it for special occasions like anniversaries.

You can compare and enjoy three different types of sea urchin, each with its own unique characteristics. You can enjoy the sea urchin without turning it into a dish, each one is enjoyable on its own. The meat and sashimi are delicious and of high quality. The gratin was delicious with its rich cheese and cream. I discovered a new world of TKG. I want to visit again.

I added the drift ice scallops to the 7150 yen course. The highlight was the comparison of three types of sea urchin. The sea urchin, which arrived by air from Hokkaido that morning, had a rich and creamy taste without any strange preservative flavor. It was so delicious that soy sauce was unnecessary. I enjoyed it with a touch of wasabi and sake. The firm and fresh sashimi of yellowtail, and the incredibly bouncy drift ice scallops were also outstanding. This meal was the perfect reward for hardworking adults.

As a sea urchin lover, I had been curious about "Uni Koya" for a long time and finally visited it. The number of seats is not that many, so reservations are essential due to its popularity. I managed to make a last-minute reservation on the day of my visit. The ordering method is through a QR code, but this time I was able to place my order verbally at the counter, as the staff was accommodating and friendly, providing quick service. The food I tried included sea urchin pudding as a starter, fresh oysters of the day, a crab box, assorted sea urchin sashimi, white fish roe with ponzu sauce, deep-fried eggplant with plenty of grated daikon radish, grilled sea urchin with seaweed, fresh green onion and tuna rice bowl, fresh squid somen, and the ultimate sea urchin bowl. Of course, I also ordered fresh oysters which were amazingly fresh and delicious. The sea urchin sashimi assortment was visually stunning and tasted delicious, with different grades of sea urchin clearly distinguishable in taste. The grilled sea urchin was incredibly tasty, and the white fish roe sashimi with ponzu sauce was also delightful. The sea urchin pudding was a bit bland, but the sea urchin sashimi assortment was a real treat. The sea urchin in the ultimate grade was absolutely phenomenal, with a rich and sweet flavor that melted in your mouth. Overall, the experience was fantastic, and I will definitely be coming back for more.

The oysters were very cheap and delicious! Honestly, I didn't expect much because of the low price, but they were firm and large, and I was satisfied. On the other hand, the sea urchin was a bit watery and I thought it was better not to have it with the meat. Especially since the meat was in large chunks, having it with sea urchin would make the taste disappear. The seats were close together and the atmosphere was not luxurious, so it was easy to visit.

You can enjoy sea urchin here to your heart's content! It's not a place where you can indulge in sea urchin at a cheap price, so I feel like I want to come here about once every six months. They provide detailed explanations about the origin and storage of the sea urchin, and I felt a satisfaction that goes beyond just deliciousness. It's always crowded, so making a reservation is a must.

I went there for the first time. I watched a stage performance in Shibuya and skipped lunch, so I was really hungry. The restaurant had a counter with about 8 seats and around 8 tables. There were also private rooms available, but I made a reservation a few days in advance. The interior of the restaurant was in a reverse L-shape, and customers were guided to their seats in the order of their reservations. Although there were partitions, the restaurant was not very big, so I felt a bit uneasy. I wish I had chosen a seat closer to the entrance. Ordering a course menu is cost-effective as you get to try a variety of dishes. However, my greedy companion preferred to order only the dishes they wanted, so we ended up just reserving seats. The dishes we ordered included uni bisque, a tasting platter of 4 types of uni, a seasonal platter with ankimo and shirako, octopus tempura, 2 fresh oysters, maguro sashimi, rare horse mackerel fry, and two bottles of sake (Koshino Kage Tora and Shimotsuru, each 1300 yen). The uni was delicious, especially when eaten with salt. I was happy to be able to enjoy the shirako raw. However, the portions were a bit too much for two people. The ankimo was average, and the octopus tempura was exceptional with only the suction cups served. The fresh oysters, priced at 99 yen each, were decent. By this point, I was starting to get a bit tired of the dishes seasoned with ponzu sauce. The maguro sashimi was thick and tasty, and the restaurant was quite cold, possibly due to forced ventilation. My companion seemed to have wanted more uni, but I realized that adults can't eat that much of it. The rare horse mackerel fry was cooked for about 40 seconds, resulting in a thick and fluffy texture, but I was a bit concerned about the oiliness. I prefer my fried food to be crispy on the outside. The service was quick and the food was delicious. There were some special menus available, but since there was no explanation, I didn't do anything about it. The total bill came to just over 18,000 yen. I was glad I had the Goto Eat discount. Thank you for the meal. I hope that the situation with COVID-19 improves soon so we can enjoy dining out more peacefully.

Uni Koya Shibuya Shop is located near Shibuya Station. They offer a variety of uni dishes, including uni tasting sets featuring uni from different regions and seasons. In addition to uni, they also serve fresh oysters at a great price. The restaurant is open for lunch and dinner, except on Mondays. You can make reservations and pay with credit cards or QR code. Enjoy a unique dining experience at Uni Koya Shibuya Shop!

Went here with friends for a drinking session. Started with a platter of four different grades of sea urchin sashimi. I love sprinkling a bit of salt on them and scooping them up with a spoon, it's pure bliss. The oysters that day were from Iwate prefecture, large and full of flavor. The crab box is a dish where crab meat and crab miso are mixed with sake, it's so addictive. And the deluxe crab miso rice bowl was filled with rich crab meat, so satisfying. Seafood sashimi platter had 6 varieties including raw mackerel and yellowtail, all so luxurious. The raw mackerel and the heavenly fatty tuna were my favorites. Ordered the top-grade additive-free sea urchin, which was from Hakodate that day, a whole pack to enjoy with seaweed. Indulging in the best sea urchin, my mouth was filled with happiness... so blissful. The sea urchin gratin was filled with chunky shrimp and was super rich, a unique favorite. Unfortunately, the hidden sake didn't make an appearance that day, but we enjoyed various delicious Japanese sake. The Kappara sake I tried for the first time had a robust flavor and became a new favorite. The sea urchin and other seafood were all delicious and satisfying. If you want to splurge on sea urchin and sake, this is the place to go.

A few minutes' walk from Shibuya Station. Tired of the dining options around Shibuya Mark City, I decided to walk towards the Kamiizumi area and came across a curtain with "Aji Fry" written on it. The place turned out to be Uni Koya. Although I was initially interested in trying uni (sea urchin), I was intrigued by the sign advertising "Aji Fry cooked for only 40 seconds" and ended up ordering the Aji Fry set meal. The set meal included two side dishes, a cabbage dish, scallop sashimi, and miso soup, making it quite fulfilling. As for the taste, it was delicious. Now, about the Aji Fry - it was surprisingly good, crispy and fluffy without any fishy smell, making me want to devour it with rice. I definitely want to come back for more! The set meal also came with sauce, tartar sauce, grated ponzu with your choice of shichimi (seven spice blend), salt, mustard, providing a satisfying range of flavors.

Keio Inokashira Line Kichijoji Station. This restaurant, specializing in sea urchin, operates as a bar at night and serves a dual-purpose lunch as "Ajifry" during the day. Among the menu items such as oyster fry and seafood bowl, the recommended order is the "Raw Ajifry Set Meal (1,300 yen). A half-cooked Ajifry made by deep-frying raw horse mackerel for 40 seconds. The Ajifry is served in a half-body state with the tail removed, providing a unique fluffy texture. The crispy batter is so crunchy that it makes a sound. Enjoy it as is, or try it with salt, soy sauce, sauce, or tartar sauce for flavor variations. Additionally, one sashimi dish (today's fresh scallops), two small side dishes, and miso soup are included. The bone senbei is also delicious! Looks like I could have three bowls of rice with this. Haha, thank you for the meal.

The food and drinks were delicious, and I was very satisfied. To start, I was happy to be brought a cold, refreshing towel and a glass of ice-cold beer. It was hot outside, so it really helped me feel refreshed, and the delicious dishes that paired well with the drinks made me end up drinking a lot. I would like to go back again!

I visited in response to a friend's request to eat sea urchin. I enjoyed the top-quality Bafun sea urchin and purple sea urchin. The ones from Rishiri Island were exceptional. It's clear they were raised on the best kelp. The sea urchin gratin, simmered scallops for sashimi, corn tempura, beef tataki, and everything else were all delicious. The atmosphere inside the restaurant was lively with energetic staff.

A specialty sea urchin shop in Kanda. Sea urchin is considered a high-end ingredient, but the restaurant is a casual Japanese-style izakaya. It's like an oyster shack, where you can enjoy high-end ingredients in a casual setting. The prices are a bit on the higher side, but you can still enjoy sea urchin without breaking the bank, making it a good option for casually enjoying sea urchin with friends. We reserved the Easy Sea Urchin Shack Enjoyment Course for 7,150 yen (tax included) with a 2,000 yen all-you-can-drink option. We started with a toast with beer and a rich lobster bisque. The bisque was thick and flavorful, and even a small portion was satisfying. Next up was a sea urchin tasting platter with 4 different varieties. This was a really exciting dish! I had never tried sea urchin like this before. The sea urchins from different regions had different colors, and you could easily taste the differences in saltiness, texture, and creaminess. The one on the far right, served on a colored glass plate, was apparently the most expensive. It had a strong sea urchin flavor and was the richest in taste among the 4 varieties. It was a fun and interesting dish to enjoy the differences in sea urchins. Then we had scallops with butter soy sauce. The combination of soy sauce and creamy butter was delicious. The scallops were cooked with plenty of butter, and the aroma of soy sauce and butter was amazing. The scallops were so rich and satisfying that we were full after eating them. The sea urchin and salmon roe tempura with perilla leaf was crunchy and luxurious. It felt like a luxurious snack. It was also very delicious. The seafood gratin was loaded with cheese and scallops, and the shell served as a plate, making it look appealing. Thanks to the scallops, even though it seemed shallow, it was so rich that we were full after eating it. Even the rice with raw egg at the end was delicious. The all-you-can-drink option had a good variety of sake, which was also a nice touch. The staff were friendly and casual, and the private rooms were small and cozy for 4 people. Overall, it was a casual and popular izakaya, except for the fact that they serve sea urchin. We had a great time at a small farewell party with my colleagues from work. It was enjoyable and just right for a small group. The conversation about "sea urchin" also provided a good topic, making it easy to have fun with both close and distant colleagues.

It's been a while since I wanted to visit this series! I enjoyed sea urchin, and the assorted sashimi and fried horse mackerel were surprisingly delicious. Although I didn't drink this time, they have a great selection of sake, so I definitely want to visit again. I heard they are opening a new branch, so I will check that out too!! Thank you for the wonderful meal!!

Shibuya Uniya (A la carte) - 7 items in total: Today's appetizer, 4 types of sea urchin platter, Ozaki beef red meat sashimi, sea urchin bruschetta, grilled sea urchin, crab croquette, and fresh oysters. A sea urchin specialty store with no additives, Uniya is a must-visit! The 4 types of sea urchin for comparison were delicious, getting sweeter from left to right. Personally, my favorite was the third from the left. The Ozaki beef red meat sashimi paired perfectly with the sea urchin and was devoured quickly. Everything was so delicious that I want to go back soon. Rating on Tabelog: 3.34 stars, Average budget: 5,000-9,000 yen per person, located 1 minute walk from Kamiyama Station South Exit and 7 minutes walk from Shibuya Station. #TokyoGourmet #ShibuyaGourmet #NoAdditiveUniSpecialtyStore #SeaUrchinSpecialtyStore #Uniya #UniyaShibuya #FoodieGirls #FoodieTourLovers #UniLovers #SeaUrchinLovers #LookingForFoodieFriends #WantToConnectWithFoodies #FoodieFriendsWanted #l4l #fff #follow #followforfollowback

Had lunch in Shibuya. Every place we tried to go had a very long line. While wandering around, we were drawn in by the signboard. The restaurant seems to serve sea urchin at night and fried horse mackerel during the day. So, we decided to order the Mix Fry (half portion of raw horse mackerel fry, 2 half-cooked oyster fries) for 1400 yen, along with a draft beer and Chanja (spicy Korean dish) for 580 yen as a snack. The set meal was huge with a variety of side dishes, and on top of that, we got a bonus of "sea urchin and raw meat" by registering as LINE friends. The fluffy horse mackerel fry and half-cooked oyster fry were rare and delicious, with homemade tartar sauce, sashimi, and small dishes. It was a tasty and cost-effective meal. Thank you for the meal.