UNI Paris

The lean, red part of the tuna (Akami). It offers a firm texture and a pure, ferrous taste, less fatty than the belly.

Medium-fatty part of the tuna, located between the back and the belly. Melt-in-your-mouth texture with a perfect balance between fat and flesh.

The fattiest part of the tuna (belly). Highly prized for its extremely melt-in-your-mouth, almost buttery texture, and its rich umami flavor.

Fresh salmon sashimi. Tender, fatty, and flavorful orange flesh. A classic appreciated for its sweetness.

Japanese Seriole (Yellowtail). White or pinkish flesh, buttery texture, and rich yet delicate flavor.

High-quality Japanese beef, famous for its intense marbling. Served raw or lightly seared, it literally melts in your mouth.

Large red deep-sea shrimp (Carabineros). They are renowned for their intense iodized taste and juicy, sweet flesh.

Raw scallops. Pearly white flesh, silky texture, and delicately sweet taste.

Lean tuna sushi (Akami) placed on vinegared rice. The ferrous taste of the tuna pairs well with the acidity of the rice.

Medium-fatty tuna sushi (Chutoro) on vinegared rice. Tender texture and balanced flavor.

Fatty tuna sushi (Otoro) on vinegared rice. The melt-in-your-mouth slice coats the rice for a rich and creamy bite.

Salmon sushi on vinegared rice. Tender and fatty, a mild and universally liked flavor.

Seriole sushi (Yellowtail) on vinegared rice. Firm yet creamy flesh with a rich flavor.

Wagyu beef sushi on vinegared rice. The beef fat melts slightly upon contact with the warm rice.

Carabinero shrimp sushi on vinegared rice. The intense flavor of the red shrimp dominates this luxurious bite.

Scallop sushi on vinegared rice. Soft and tender texture, delicate sweet flavor.

Sushi roll filled with fresh salmon and a spicy sauce. A popular combination blending the fish's sweetness with the chili's zest.

Spicy tuna roll mixed with a spicy sauce. Flavorful and slightly zesty.

Luxurious roll with king crab and flying fish roe (tobiko). Crunchy texture from the roe and tender crab meat.

Roll filled with crispy fried shrimp tempura. Enhanced with aromatic shiso leaf and a spicy wasabi mayonnaise.

Grilled lamb chops, marinated in a Korean chili paste (Gochujang) and pear to tenderize the meat. Spicy, sweet, and savory flavor.

Black cod (gindara) marinated in sweet miso then grilled. The flesh is extremely tender and flakes easily, with a caramelized sweet and savory taste.

High-end Japanese sandwich. A5 Wagyu beef breaded and fried (katsu) served between two slices of soft white bread, with onion confit and mustard sauce.

Japanese noodle soup served with A5 Wagyu beef. The broth is rich and flavorful, highlighting the exceptional quality of the meat.

Beef ribs slow-simmered in a sweet soy sauce (Kakuni style) until very tender. Served with a creamy puree.

Sea bream fillet marinated with Gochujang (chili paste). A fish dish with spicy Korean flavors, served with pickled cucumbers for freshness.