Uni, or sea urchin, has typically been a staple on fine sushi menus, but it is fast becoming ubiquitous at restaurants serving all types of cuisines. Its rise in popularity, however, doesn’t mean it is beloved by all. In fact, uni can be downright divisive. Go ahead and ask your friends if they like uni. You’ll likely hear one of the following responses: “Love it!” or “Ugh!” or “Only if it’s fresh.” or “What *is* it?” That sums up much of what we heard when we asked the OpenTable Facebook community their opinions on uni. There are different grades of uni and a sole experience with a lesser grade could make you swear off the stuff forever; however, fresh (as in just-harvested from the sea urchin) uni is highly regarded by chefs and foodies alike and could make even the most cautious of diners into converts. Find out what your fellow OpenTable diners are saying about this rumored aphrodisiac in recent restaurant reviews.
* 15 East Restaurant, New York, New York: “The second course was the grilled gindara (koji sake-marinated black cod in uni sauce), which was amazing!”
* Arami, Chicago, Illinois: ” Don’t miss the uni shooters.”
* Bestia, Los Angeles, California: “Outstanding meal. Diver scallops, veal tartare, calamari salad, and uni pasta were all unbelievably delicious. Making another reservation right now.”
* Chef Mavro, Honolulu, Hawaii: “Unbelievably food and wine pairings; appetizer was one of the best ever (basmati rice, raw ahi topped with uni sauce, and uni).”
* JoLe, Calistoga, California: “Each dish had the right amount of flare and sauces to offset, complement, and highlight the flavor of the main ingredient. We chose the Kampachi with uni and olive tapenade, snapper with chilled mussels, the sweetbreads, and some veggies to share. All terrific.”
* Kata Robata, Houston, Texas: “I would definitely come back for the live uni, ramen, and pork belly bun.”