(617) 536-7200 | View Website

370A Commonwealth Ave (Eliot Hotel), Boston, MA | Directions   02215

42.348800 -71.088600

Open Hours

Fri-Sat: 5:30pm-10:30pm, Sun-Thu: 5:30pm-10pm

Restaurants, Japanese, Asian  more

Price: $$$$

Tags: Business Dining, Chef's Table, Hotel Restaurants, Notable Wine List, Prix Fixe Menu, Romantic Dining

Payment Methods: American Express, Diners Club, Gift Certificate, MasterCard, Travelers Check, Visa

Neighborhoods: Back Bay West, Back Bay

Uni Omakase Available Nightly, Chef's Choice Sashimi Platter, Moon Shoal Oysters (Barnstable, Ma), Seaweed Salad, Uni Sashimi (Sea Urchin, California), Uni Spoon (Sea Urchin, California), Mategai (Razor Clam, Ma), Boquerones (Anchovies, Spain), Hotate (Bay Scallop, Nanucket), Hirame Tiradito (Fluke, Rhode Island)... more

Reviews for Uni

over a year ago

interesting, exotic sushi by newbury – cons: expect to spend at least $45 per person with a few drinks. portions are very small - tapas style, but prices are still 15-20 per dish. make reservations if you're eating at main meal times, there are only 8 tables. no sushi rolls, only sashimi. $7 soup. $9 seaweed salad.

neutral: young money atmosphere.

pros: bluefin toro tuna flown in daily (the kobe beef of tuna - marbled fat). a lot of fresh seafood flown in daily for that matter. lots of fresh urchin and clams. fish tacos were good, cheap ($8 for 2), and a decent amount of food. everything seems like something you couldnt find anywhere else (but I've never been to oishii 3, only the one in chestnut hill, and they don't have this stuff there). the "poke" bowl-of-tuna dish is great and seemed very creative. the toro tuna with duck jus was great. everyone loved the vegetable tempura and crispy rock shrimp. good selection of sake.

Doesn't Recommend
over a year ago

Wow – My Wife my sister and I are huge fans of Sushi, Sashimi and Sake. The Sake was great. The fish portions were like on that comercial where they bring the people microscopic portions of food then they go somewhere else to eat again, that's what we did, we went to the Havard Club next door and had lentel soup and drinks at the bar. I must add We tried the pastramied Yellow Fin, no one should ever do that to a piece of fish, ever.

over a year ago

Everything melts in your mouth – Heavenly - each dish we tried was to DIE for. Yes, it costs about $5 a mouthful, so God has blessed you if you're on an expense account. Try anything and everything they recommend, and don't skip the desserts and cappuccino. Enter the Dragon is a great house martini. Service is fantastic, and the flavors are unique & magical.

over a year ago

Very poor value – Although I enjoyed Clio, I felt that the sashimi at Uni was way overpriced. We tried the $40 sashimi sampler with which had a number of slices of various cuts of sashimi and subtle sauces. The extra flavors added to the sashimi in NO way made up for the small amount of fish that we were given.

We did like the $17 soft shell crab though. We also tried the scallop ceviche with watermelon, but the refreshing watermelon cubes completely overpower the scallops so I thought it wasn't at all worth it.

Service was fine and the waitstaff was nice but I would never go there again for sashimi. Oishii Sushi offers a lot more fish with as good or better quality for the same price.

over a year ago

Boston's beloved chef Ken Oringer takes sashimi to a new level (and price range), with smashing success. – Fish expectations are shattered at this intimate, stylish sashimi bar. Chef/Owner Ken Oringer pulls double-duty, manning the kitchen upstairs at his acclaimed restaurant, Clio, while dismantling sea urchins behind Uni's tiny open chef's area. Quite simply, the variety and quality of Oringer's menu--which changes daily to include whatever's fresh--is breathtaking. Diners can delight in flown-in delicacies that can't be found anywhere else in the Northeast, including live Santa Barbara sea urchin, Chilean barnacles and O-Toro (fatty tuna belly). Don't miss the seaweed salad, mingling four varieties of the oceanic vegetable, and hamachi sashimi with ginger mignonette, green apple wasabi and pickled konbu.

Photo courtesy of Uni


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