It’s got a dark, haphazard, trying-too-hard-to-be-trendy look, but Uni runs like a well-oiled sushi machine. A clear and concise menu leaves no room for confusion. Tables are seated in an efficient and orderly manner. Waters are brought to the table, orders taken, plates delivered, taken away, checks paid, and diners sent on their way. Rest assured, your meal here is going to go without a hitch.
Unless, that is, you try to come in at a time that’s within a half-hour or so of the closing time. We were once sternly rebuked in our attempt to have lunch here at 1:38pm. When we mentioned that the website said they served lunch until 2, they responded: “It’s 2:00 according to our clock.” Touché.
“All of our seafood and meats are individually sliced to order and prepared,” Uni’s website brags. Um, isn’t that the point of sushi? Nonetheless, we’ve had some cuts of fish here that didn’t seem so fresh. They’ve come out a bit on the dry side, as if they had been sitting out for a while. Rice lacks adequate vinegar and leans toward the undercooked side of the spectrum. Miso soup is competent, but we would like a bit more depth to the flavor of the broth.
Beyond the lowest-common-denominator items like chicken teriyaki, there are some slightly more interesting options like...ceviche. Or mussels with jalapeño sauce (eek). Well, at least there are sakes and beers. That will help get you through any meal. At a minimum, perhaps you could rely on the waitstaff to point you in the direction of the hidden sleepers on the menu.
But then again, on a recent visit our waiter was wearing a Yellow Tail shirt. (Yellow Tail is the world’s largest producer of cheap, mass-produced, over-extracted wine.) Do you really think he can be trusted in matters of taste?
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