Uni Omakase. Guatemala 5820, Palermo. From Tuesday to Sunday one shift, 8:30 p.m. Fridays and Saturdays, two shifts: 8:00 p.m. and 10:30 p.m. @uni.omakase. Price: $110,000.
Argentine fishing finally had its time. There are more and more restaurants that offer it and dignify it, among them, the Japanese omakases, which in recent times have multiplied exponentially in the city. What are they? They are bars in which one is entrusted to the hands of the chef, that is, you eat what he has to offer. Not all of them are good but some, like Uni, stand out for their treatment of fish and the originality of their creations, which earned them the recommendation of the guide. Michelin 2024.
The Uni experience begins at two specific times. There will be only twelve diners sharing the bar and two sushimen will leave each of the fourteen steps of the menu in front of you, which change according to the products available and the inspiration. You will try nigiris and sashimis, made from national fish such as mullet, sea bream, bank anchovy and Patagonian trout (they do not use salmon), and other imported ones, mostly from Japan, such as river eel. You will also try exotic seafood such as Tierra del Fuego crab, deep-sea prawns and sea urchins. From yapa, two luxury products from our latitudes: sturgeon caviar from Uruguay, and truffles from the Province of Buenos Aires.
In other steps you will find tempuras (very soft and crunchy thanks to the coating with different types of starches, including potato), soups (shio ramen), tartares (trout), sunomono (quick pickle of cucumber, seaweed and squid salad) . What you won’t find are rolls, avocado, cheese, or passion fruit. They use imported, short-grain, domed rice with a firm and not very sticky texture. Its color is brownish as it is mixed with a Kurosu-style vinegar that they make themselves, with a deep earthy contrast and a sweet, alcoholic and smoky aftertaste.
In turn, its preparations include preserves, macerated, marinated and smoked, inspired by the conservation methods of the samurai era. The finishing touch: the pairing, with different types of sake. A luxury.
Image gallery
