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Found 3 results

  1. I had a dream about eating uni last night (it was scattered like bacon bits on top of a rice bowl, which didn't seem right). I have never had uni, but if I want to live my dream, where should I try it?
  2. I thought the same thing when I first tried uni, and now it's one of my favorite things to order when it appears on a menu (especially at Sushi Capitol, where it's usually excellent). If you liked the flavor but just couldn't get over the texture, keep an eye out for it in non-sushi contexts where it gets mixed with other ingredients and the texture gets masked -- Morini has it in a bucatini dish, Seki's with quail egg is one of my favorites on their menu (both are ever-present items, I believe). My love of uni started with a few dots of uni sauce (so no texture issue!) on a Komi crudo dish years ago, and now I'll eat the raw lobes whenever I can. Uni/mackerel/herring aside, sounds like it was a successful meal? We still need to get to Sushi Capitol for the omakase; we've definitely done our part for the take-out business.
  3. Hi All, Any idea where a home cook can source either fresh sea urchin or trays of uni? Also, where the hell do I get decent prices on lobster, considering how cheap it supposedly has become wholesale? Thanks, N.
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