Uni Tokusen Sashimi 7 Types

$10.00 · 42 Reviews

Together with Ikura, Tobiko and tiny silver fish, this bowl of Uni-Chirashi was a pleasure for palate.
The ribeye steak in our set lunch was a good match, especially with those crispy garlic chips and sautéed mushrooms.
They also offered fresh sashimi to complete the meal. Our salmon belly and Kajiki were just great, chunky and on point in firmness.

Can’t say no to fresh Uni, ikura and tuna. All in one mouth!

  • 1 Like

Harvested from the waters of Hokkaido, Bafun Uni has a much more vibrant and creamier texture to it which we really enjoyed.
.
Find out more at https://www.sgfoodonfoot.com/2019/10/uni-gallery-by-oosterbay-plaza.html
.
UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Again, the Shiro Uni is creamy, with a little sweet, briny flavour. Dripped in white miso soup to give off this multi-layered umami experience. Trust us, this is any Uni lover’s dream come true.
.
Find out more at https://www.sgfoodonfoot.com/2019/10/uni-gallery-by-oosterbay-plaza.html
.
UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

The chawanmushi has a pleasant subtle truffle aroma to it which we enjoyed, while the Uni tempura was a unique approach to the creamy uni form we usually have. The Uni is wrapped with seaweed before being fried to a light and crispy texture. .
Find out more at https://www.sgfoodonfoot.com/2019/10/uni-gallery-by-oosterbay-plaza.html
.
UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

  • 1 Like

Spread the Oscietra Caviar, beef sprinkle bits on the grilled beef bone marrow and dig in. One of the most underrated foods, the grilled bone marrow is rich in flavour, and tastes almost like butter with a delicate, sweet flavour to it, albeit slightly oily. .
Find out more at https://www.sgfoodonfoot.com/2019/10/uni-gallery-by-oosterbay-plaza.html
.
UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

The platter is one of the courses in the restaurant's new Multiple Foodgasm Kaiseki 6-course menu ($118++), with my luxurious platter comprising a dollop of bafun uni, botan shrimp, otoro (tuna belly), scallop as well as shirako or cod milt (better known as sperm-filled fish genitalia - Celebrity Zoo Veterinarian Friend).

Among all the dishes from Uni Gallery’s latest 6-course Multiple Foodgasm Kaiseki, the Tempura Truffle Chawanmushi ($20/ ala carte) stole the show for me. Seemingly simple on paper, the dish was heavenly and certainly an item I can see myself going back for again and again. Warm, silky yet complex in flavor, you get the lightness of the dashi which sets the base of the steamed egg custard then layer that with the earthy aroma of the shaved winter truffle. And to push it over the top, the crisp tempura had the richness of uni and the grassy note of the shiso leave wrapped within. 

  • 3 Likes

Offered a crash course into the different variant of sea urchins they carry; I was blown away by Uni Gallery’s latest Multiple Foodgasm Kaiseki. Available in 6-course ($118++) and 8-course ($188++), the uni-centric restaurant source their seafood from all over the world. Hence, even with the 6-course menu that I got to try; you are sure to get your money’s worth with the lavish spread.

To start, we had the Le Tetsuya ($38/ ala carte), a martini glass filled with Australian Sea Urchin, topped with exquisite Siberian caviar and at the very bottom a slurpy amaebi dripped in white miso sauce. The uni itself was fairly creamy and paired well with the sweet-salty crushed shrimp. One for the oyster lovers, the Uni Oyster Shot was the real deal. Freshly shucked oyster with briny salmon roe and similarly coupled with short-spine Australian uni.

Next up, to truly sample a taste of the sea, the Seasonal Sashimi presented fatty Otoro, delicate Botan Ebi, fresh Kinmedai, firm Hotate, crunchy Sea Grapes and luscious Japanese Shiro Uni in a lovely platter. All utterly sweet and clean tasting, the ingredients were exceptional. However, what really stole the show was the Tempura Truffle Chawanmushi ($20/ ala carte).

For added indulgence, the Caviar Bone Marrow featured premium Oscietra Caviar on Grilled Bone Marrow sprinkled with beef bits. A textural experience to say the least, it was a tad jelat for me. Lastly the Toro Squid Ink Sushi ($22/ per pc ala carte) was a literal mouthful with the small mound of ikura though the flavours kind of overpowered one another.

Thanks Burpple for the invite and Uni Gallery for the warm hospitality!

  • 3 Likes