★The restaurant has a clean and elegant interior unified in Mediterranean blue, and in June, it appeared on NTV's "Grill Yakkai" show. Chef Tsujita also runs an Italian restaurant in Araki-cho, which I visited a few years ago, but this time I was able to visit this dreamy restaurant I've always admired. ★Every course features sea urchin. From appetizers to main dishes and even desserts, sea urchin is used throughout. The chef sources ingredients from all over the country and creates courses by arranging seasonal items. I enjoyed sea urchin prepared in various ways, from raw to sautéed in butter, smoked, and even used in dessert sauces. The taste of sea urchin varies depending on the day's catch, and I was amazed by the different flavors, sweetness, umami, and moisture content. However, it's hard to find the right words to describe it... As a special treat, I was served Canadian and Hokkaido Bafun sea urchin, which I hadn't seen in years. ★It's not cheap... but I want to go back! Spending over 20,000 yen on a single meal may be a stretch for many, but this restaurant definitely makes you want to come back. Despite not seeing each other for years, I am grateful for Chef Tsujita's hospitality and for remembering me. ⇒ More details are also available on my blog. https://dream-smileswitch.net/?p=573

Yotsuya Shinmichi Street, an Italian restaurant specializing in sea urchin, recommended by a Brazilian acquaintance who visited four years ago. Tried the affordable standard course. It was decent, but the main dish of tuna sashimi with sea urchin and truffle was not great. Should have opted for the luxury course with beef, foie gras, sea urchin, and truffle as the main dish (;´･ω･) Had two beers and shared a bottle of Takahara's Ryusei original sake.

I used it for a reward lunch with friends. I have eaten uni from Hokkaido before, but red and black uni from the west were a first for me. The owner explained various things, which was very interesting. It seems that the taste and origin vary depending on the season, so I would like to visit again.

When you go up on top of a mixed-use building, you will suddenly find a stylish Italian restaurant colored in blue. I'm not sure if Italy has a lot of sea urchins, but I have never seen a place that gathers fresh sea urchins from various parts of Japan like this. Each region's sea urchins taste so different! Which one is my favorite! The fun never ends. And of course, it was incredibly delicious. Thank you very much.

I visited this place for the first time because I heard they offer a variety of sea urchin dishes for comparison. I realized that even though I love sea urchin, I don't know much about it. It was a very educational experience for me. I also learned that the formation map changes every two months, so I will definitely come back. I want to pass the sea urchin exam!

I found a restaurant on Instagram that Uni lovers will adore. I finally got to try a Uni tasting of 12 different kinds and it was amazing! From appetizers to dessert, every course featured Uni. The wine pairing was perfect, starting with Champagne and ending with dessert wine. The combination of pasta and wine with the Uni tasting was exceptional. I discovered that there are so many different types of Uni, and I realized that I particularly love Bafun Uni. I used to think Uni was only available in the summer, but I learned that there is a Bafun Uni paradise in Hokkaido during the winter, so I plan to visit during that time next.

This was my first time at a sea urchin restaurant! They served sea urchin in various ways. It was my first time comparing the taste of bafun uni, murasaki uni, and aka uni. All the dishes, including others, were delicious. It's the kind of restaurant that makes you want to come back every six months. They also have a nice selection of wine and sake.

Weekday? Visited during lunch on the day of Obon. Made a reservation. The course was a little over 5000 yen. Many dishes using sea urchin for the appetizers. The fried dishes were cold, the service was slow, and overall they were just okay. Why does it take so long?? The bonito didn't have any fishy smell and was delicious. Sea urchin comparison. Hokkaido sea urchin was consistently delicious, while the Oita sea urchin had a peculiar taste that was not to my liking. Harami with sea urchin cheese sauce. The harami was cold!!!! What is this!!!! Lukewarm!!!! The taste, the sauce, the tenderness of the meat were all there, but why not warm it up?? Is that intentional?? There are staff members at the restaurant who are knowledgeable about the dishes and others who are not at all. One person understands the products and what is available today, but the other person seems to have no understanding, which is disappointing. If it's a restaurant with a focus on quality, I would expect that to be consistent. And it's just so expensive! Was it a lesson on sea urchin? Well, sea urchin itself is expensive. And I didn't have time to even reach the dessert. The service for the customers next to me was incredibly fast though... Thank you for the meal. #Tabelog #sea urchin #poor cost performance #cold dishes lose half their deliciousness

I wonder if the appetizer assortment was pre-made? The cold fried food and other dishes still have a lingering smell. There was a comparison of uni (sea urchin) which was delicious, but there were also some that weren't tasty. The main meat dish was delicious. Oh, is that all? Even though it's a 5000 yen course, there's no pasta or risotto... And the wait for the food was incredibly long...

Recommended for those who want to experience the ultimate luxury. This restaurant offers not only sea urchin but also high-end ingredients such as caviar and truffles, allowing you to indulge in the ultimate luxury dining experience. You can compare different types of sea urchin. On the day of our visit, we were lucky to be able to compare the top 3 sea urchins from the auction. The sea urchin comparison plate paired with "Uni Cocorabel Japanese Sake" is highly recommended. We visited to celebrate a family occasion. Considering that our family loves sea urchin, we chose this place. We were amazed to see a showcase full of sea urchins upon arrival. We were fortunate that the top 3 sea urchins from the auction, "1st, 1st, 3rd," were available for us to try. We opted for the standard course. - Appetizer: Tuna and sea urchin appetizer with caviar. This appetizer alone was satisfying. - Sea urchin and truffle dish: We were able to enjoy summer truffles, which had a unique aroma. The combination of sea urchin, summer truffles, and fritto was a luxurious dish. - Sea urchin comparison of 12 varieties: We eagerly awaited the "Sea urchin comparison of 12 varieties," which included cards indicating the origin of each sea urchin for easy reference. We savored the sea urchin comparison and also tried the top 3 sea urchins from the auction. It was a luxurious experience! We were advised that Japanese sake pairs well with sea urchin, so we tried the original Japanese sake "Uni Cocorabel Japanese Sake." The pairing of Japanese sake with the sea urchin comparison was excellent! The Junmai Daiginjo from Hiroshima Prefecture, made from 100% Yamada Nishiki rice, was a dry and deep-flavored sake that complemented the rich sea urchin. It was difficult to choose the best sea urchin, but the top 3 sea urchins from the auction, Rishiri, Maehama, and Chinai, were delicious, as well as the sea urchins from Yoichi and Mitoku. This experience was a unique luxury that could only be enjoyed at this restaurant. It's worth the trip even from afar. To our surprise, sea urchin even appeared in the dessert! We were completely satisfied with this sea urchin-filled dinner. Eating sea urchin gave us energy and made us happy. It was a memorable dinner. This restaurant is recommended for celebrations, family gatherings, and romantic dinners, as it offers the ultimate luxury dining experience.

Sometimes, you just crave for some "uni" (sea urchin). You want to indulge in it and eat as much as you want. Oh, the saltiness is so tempting. To satisfy this desire for unlimited "uni", I visited the uni specialty restaurant "unico-co" in Yotsuya Sanchome. The restaurant used to be a hidden gem with a secret address, but now it's easier to make reservations through Tabelog. The cozy interior has 16 seats, including counter and table seating, where you can watch the chef prepare your meal. The dim lighting and candlelit atmosphere create a sophisticated setting, with wine bottles lining the walls and counter, making it feel like a secret hideaway for adults. The most popular menu item is the "Seasonal Uni Tasting Platter", where you can compare over 12 different types of uni sourced from all over Japan. The selection varies depending on the day's catch, and the price is based on market value, but it's a must-try for most visitors. The staff provides detailed explanations of each type of uni, helping you create a scale to determine the quality of uni. While all the menu items are recommended, the standout dish that I highly recommend is the "Rich Uni Pasta". I've included a photo below for reference. This pasta is a blend of several types of uni mixed perfectly into the hand-made pasta itself. The intricate layers of uni flavors intertwine beautifully, showcasing the high quality of the uni itself. The taste of this pasta is truly indescribable. It's a must-try dish that alone is worth making a reservation for.

Visited with a friend who loves sea urchin. We had talked before about how fun it is to compare different types of sea urchin, and this place apparently offers a selection of 12 varieties to try. The highlight was definitely the sea urchin tasting. Each card indicated the origin of the sea urchin, so we tried a little of each and shared our thoughts on the different flavors. Our preferences were slightly different, which led to lively discussions. The other dishes were also delicious, but sea urchin was definitely the star. If you're interested in trying a sea urchin tasting, I highly recommend it!

I visited to celebrate a friend's birthday who loves sea urchin. The interior of the restaurant had a bright, Greek-inspired design with white and blue colors, making my friend exclaim "It feels like Greece!" upon arrival. We ordered the standard course, and while the food itself was not exceptional, it was enjoyable for sea urchin lovers as there were various types to try. The information about the 12 types of sea urchin was neatly summarized on cards, which was fun and easy to understand. Personally, I found the squid ink pasta to be the most delicious, made with sweet sauce from Muroran sea urchin. The staff were all handsome, making it a great recommendation for a girls' night out.

The dishes filled with sea urchin were not only delicious but also delighted my heart with their presentation. It was a delight for sea urchin-loving girls!! The staff's attentiveness was also very pleasant. It was a wonderful time.

I had lunch in Yotsuya. I chose this restaurant because there were several options lined up. Menu: ★ Atmosphere: ★★★ Cleanliness: ★★★ Service: ★★★★ Price: ★★★ Taste: ★★★ Ordered: Sea Urchin Pasta (White) There seemed to be another sea urchin menu besides the one I ordered. When asked by the staff which sign I saw, I wondered if only the sea urchin menu was being promoted. I would have liked to see other menu options as well. The staff and the atmosphere of the restaurant were average. The sea urchin pasta I ordered was delicious. The creamy texture paired well with the sea urchin. It seems to be quite popular and has been featured on TV.

I had been curious about this sea urchin specialty restaurant for a while. I made a reservation for the 25,000 yen course. The moment I walked in, I noticed that the entrance and the counter inside looked messy and dirty. Despite the Mediterranean-inspired blue and white decor throughout the restaurant, the counter and kitchen looked unclean. They didn't even bother to change the spoons and knives for each dish. It made me feel distrustful as they didn't consider that the sauce from the previous dish might affect the next one. Unbelievable. I tried 15 different kinds of sea urchin. Some were delicious, but there were also some tired and strong-smelling ones. I think they should avoid highlighting the bitterness of the black sea urchin. It was disappointing for a sea urchin lover like myself. I couldn't really taste sea urchin in dishes other than the sea urchin itself. The pasta was disappointing. I think they should use more fresh sea urchin generously instead of cutting the sea urchin for comparison in half. Personally, it was a letdown. There are many areas for improvement, but they should address the messy atmosphere and the lack of utensil replacements right away, especially for a high-end restaurant offering course meals. As a sea urchin enthusiast, I hope this sea urchin specialty restaurant can survive and thrive, so I give a critical review. Thank you for the meal.

I always enjoy the stylish presentation and delicious taste that tickles a girl's heart. I can fully indulge in my favorite sea urchin, which is just wonderful (*´∀｀*) I look forward to the addition of smoothies made with homegrown vegetables in the menu lineup in the future!ヽ(*´∀｀)ﾉ♪

Sometimes I really crave sea urchin, but it can be frustrating because sea urchin can vary greatly depending on the region and season, making it hard to find the perfect one. However, if a restaurant offers a variety of options, then there's no need to worry about disappointment. I'm sure there will be a perfect match. It's difficult to experience a real hit. I learned a lot from this tasting experience. The prices are a bit high, so I can't afford to visit often on my modest salary, but when I have a strong craving for delicious sea urchin, this place would be my first choice. The wine selection, with a focus on Italian wines, was also interesting. Thank you for the wonderful meal.

I took a leisurely stroll in front of Yotsuya Station and stumbled upon this Uni & Italian restaurant. It was not easy to notice, but the sign looked appetizing so I decided to go in right away. Even though it was early, the restaurant was full of customers. Luckily, there was an available seat at the counter. I ordered from the Italian menu, but was surprised to see a Uni menu as well. I ordered: - Assorted Uni (3 types) - Carbonara pasta - Iberico pork - Wagyu beef I forgot to take photos, but the appetizers were delicious and the pasta was made with homemade noodles. The Carbonara with long macaroni-like noodles was creamy but not too heavy. The other pasta had a unique balance of seafood broth, squid ink, walnuts, and raisins. The noodles were shaped like seaweed and had a chewy texture that was addictive. The meat dishes were outstanding - the juicy and flavorful Iberico pork had a satisfying chew, while the Wagyu beef melted in the mouth like butter. The homemade mustard and sweet potatoes on the side complemented the dishes perfectly. Overall, I had a great dinner at this hidden gem of a restaurant!

The dishes were to my liking, all in a water blue, glass plate theme. It was interesting to have uni (sea urchin) in every dish from start to finish. The concept of being able to watch videos explaining the dishes on tablets placed at the table was also nice. Although I felt the portion size was small for the price, considering the amount of uni used, I think it's reasonable. The uni-exclusive sake at Uni Coco indeed paired well with the uni and was delicious. The mild uni with the dry sake was a great match.

Yotsuya's specialty sea urchin restaurant. I love sea urchin, but this was my first time experiencing a full course meal focused solely on sea urchin. The appetizer was seared buffoon sea urchin on top of rock oysters. The potato salad underneath the oysters also had sea urchin mixed in, creating a rich dish. Next was a chilled vegetable soup with truffles and sea urchin. The highlight was the 12 varieties of sea urchin to compare and contrast. Buffoon sea urchin, purple sea urchin, and red sea urchin were divided by origin and taste, making it an interesting experience. Personally, I enjoyed the buffoon sea urchin from Yoichi. Next was squid ink pasta with sea urchin sauce, which was also quite good. By this point, I was already quite full, but the main course was swordfish with sea urchin sauce. Finally, for dessert, there was gelato with caramel sea urchin sauce. Sea urchin was used until the very end. The wine pairings were expertly chosen by the owner, who originally ran an Italian restaurant. A sturdy Sardinian Vermentino was paired with the pasta, a selection of 12 red wines and Japanese sake with the swordfish, and a dessert wine with the gelato. The price was quite high, so it may be a while before I return, but the owner's engaging conversation made a lasting impression.