Uni Gallery launches The Uni Ultima Kaiseki

Published - 07 April 2021, Wednesday

Uni Gallery by OosterBay, the uni-specialist sashimi restaurant, launched a new set course menu in November 2020 and it is here to stay. It is a follow-up to last year’s ‘Multiple Foodgasm Kaiseki’ which proved a hit among diners.

The Uni Ultima Kaiseki is available in 5 and 7 course options (from $128++ per course). This time, every single dish in the course features sea-urchin or uni, hence its name. Uni Gallery’s chefs have let their creativity soar and cross culinary boundaries with some of the dishes fusing with delicacies from traditionally Chinese, Italian and even Peranakan cuisines.

Head Chef, Terence Chua said, “Some of the dishes really enhance uni as a star ingredient. And for others, the sea-urchin proves to be a really complementary ingredient that takes the dish to dizzying new heights. We can’t wait to see diners’ reaction to the Uni Ultima Kaiseki!”

Uni Gallery

A perennial favourite in Chinese cuisine, the Pitan (Century Egg) Tofu, now comes enhanced at the Uni Gallery. This Pitan Tofu is generously plied with Uni Cream Sauce together with century egg sauce and loads of spring onion, and finally with actual Bafun Uni sitting atop to start off the Uni Ultima Kaiseki strongly as the appetiser.
Another flamboyant uni-based dish is the ‘Flaming Lambo Uni’, pan-seared rack of Lamb glazed with Japanese mustard, coated in Wasabi Crumble, flambéed with Whiskey and drizzled with White Truffle Uni Cream Sauce. Besides tasting good, the ‘flaming and drizzling’ parts of this dish guarantees to make it a truly-Instagram worthy experience as well.

Another expected star of the show will be the Buah Keluak Uni Cream Pasta. This outrageous combination of the traditionally Peranakan favourite with Uni and Uni Cream Sauce would seem to be worlds away in culinary traits, but here it is, and rocking it! It seems that the unique taste of the Buah Keluak contrasts with and hence blends in perfectly with the creamy texture and subtle taste of the Murasaki Uni. A surprisingly good combination and initial feedback has been very favourable for this dish.

Of course, as a sashimi restaurant, Uni Gallery cannot leave its soul out. Here, Chef Chua and team have created a beautiful sashimi platter, featuring some premium seasonal uni together with a Tataki of A5 Wagyu from Miyazaki, adorned with Siberian Caviar, a shot of Mozuku (algae) cocktail and the best shellfish and fish of the Japanese season.

Finally, as a fitting finish to the splendour of this Kaiseki, dessert is luscious bafun uni tongues encased in jelly and sprinkled with paper Gold Dust. All this sitting atop fluffy cheesecake, making the Gold-Dust Uni Cheesecake.
The Uni Ultima Kaiseki is now available at Uni Gallery by OosterBay for both lunch and dinner. The dishes are also available individually on the à la carte menu.

Diners can make reservations at +65 9838 8209 or visit the Uni Gallery website at www.unigallery.sg

Uni Gallery by OosterBay is an Unicentric Japanese restaurant based in Singapore. Uni Gallery strives to provide fine-dining quality foods at accessible prices, and in a casual environment that diners can come to dressed-down should they choose.

INFORMATION

a. The Plaza, 7500A Beach Road, Singapore 199591, #B1-313

e. enquiry@oosterbay.com

t. +65 9838 8209

w. www.unigallery.sg/

s. www.facebook.com/UniGallerySG/

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Comments

Reviews

  • 1948 comments
  • ELITE
RATED 7.5 / 8
We ordered the uni chirashi (full portion), fresh salmon sashimi, as well as the kurobuta set.

The uni is on the pricier side, which we already expected. As it is lunch time, our food came with the lunch set (with miso soup, green tea, & salad).

I'm blown away by the uni (the better quality it is, the colour will be brighter). It's pretty amazing & can almost compare to the ones I had in Hokkaido. The price, of course, will also blow you away but it is pretty worth it to try at least once. As compared to Japanese restaurants that serve fishy uni, this uni is not fishy at all. It tastes really buttery & melts in your mouth. Amazing.

The salmon is really fresh & is comparable to sashimi from other good Japanese restaurants we have had. Tastes really sweet & fantastic with the wasabi on the side.

The kurobuta on the other hand, is nothing great. Tastes okay but the fried batter is very good. Would recommend the sashimi & fresh stuff as compared to the cooked menu items.

Overall, this restaurant is on the pricier side but you get what you pa
Michael Ng reviewed Uni Gallery by OosterBay on Facebook

Sylvia Fernandes

  • 391 comments
  • ELITE
RATED 7 / 8
UNI Gallery a fitting name for a casual arty corner restaurant that serves fresh air flown uni (sea urchin) and has art on the walls. Tucked away at the back of The Plaza on Beach Road, it is truly a gem to find in a nondescript mall.

Adorned with beautiful art pieces, UNI Gallery is also very Covid-friendly. Each table of four has separators between them. Diners are able to see each other through the fibre glass-type separators and know they are safe distancing without having to try.

UNI Gallery have just launched a 5-course Kaiseki menu for $128++ a highly recommended way to go if you are an uni fan. A lot more value too as sets go, compared to an a la carte meal.

The Kaiseki meal began with a uni pitan tofu – silken tofu with uni cream sauce and century egg. Exquisite and fine, it lent for a great match to the bubbly sake I had for the first time.

While the menu stated five courses, the second course had a variety of five delights arranged beautifully on a platter. The thin slivers of Miyazake A5 Wagyu laid out on a Chinese spoon melted in my mouth.

I would go back for a main of just this, the next time I was back at UNI Gallery. My favourite tuna belly sashimi was also up for grabs. The interesting and delicious shot glass contained Mozuku algae in its slimy form. Definitely not for the faint hearted.

Not expecting a rack of lamb in this fine but reasonably priced Japanese restaurant, chef flambeed it at the table with Whiskey and last of all, with uni cream sauce drizzled over. Great drama for the table and seriously delicious with the mash it lay on.

Such unique offerings at the UNI Gallery! As a break to the meal, we walked over to the three private rooms which were cozily set up for intimate groups of diners.

Lovely setting and a wonderful place to consider if you are planning a party of five get together.

Another unique dish – buah keluak uni pasta. Topped with ikura this pasta was so delicious I could have had another. A qualifier here is that uni is very heavy therefore needs to be paired with sake, which lightens the meal.

We had come to the end of our meal. I have to say uni lovers come on down. For those who are not, there are many familiar options of sushi like dragon rolls that will comfort you.

To end the night a cheesecake with uni enclosed in jelly that topped the ever so delicious cheesecake. With a combo of salted caramel base in the biscuit and the unusually light cheesecake, I did not leave a morsel on my plate.

The UNI Gallery is such fun. Not only will the ambience please you, the bopping music also made me feel celebratory. So well created in its interior and private rooms I would highly recommend this unique restaurant, if you are an uni lover and you love quality.

Yvonne

  • 31 comments
  • CONTRIBUTOR
RATED 8 / 8
Sea Urchin or Uni as it’s more popularly known, is a love hate thing. And those who love this spiny echinoderm, should head down to Uni Gallery at The Plaza to experience an uni smorgasbord of inspired dishes and sea urchins from around the world.

Tucked in the basement of The Plaza, this unassuming Japanese restaurant with interesting Japanese art prints on the wall, downtempo music and casual dining atmosphere has one of the most comprehensive, fresh (seafood is flown in three times a week) and premium seafood procured directly from markets in Japan.

And sea urchin is the speciality here. There are many types of uni available at Uni Gallery, mainly from Japan, Russia and Canada; each with its unique taste and texture. Have it on sushi, or on its own, in saké, in chawanmushi, on rice - the possibilities are endless.

Uni Gallery recently launched their Kaiseki menu which features a five-course experimental fusion take on Singaporean and Japanese flavours. It starts with Pitan Tofu, a century egg, silken tofu Japanese dish but with a twist of uni cream sauce - a great cold appetizer introduction.

Next, a beautiful platter of the most exquisite small bites comprising otoro (tuna belly), seaweed, grilled A5 wagyu, sea whelk and of course uni. That will whet your appetite for what’s coming next - a whisky flamed lamb chop on mash potatoes doused with uni cream sauce, it’s super rich, medium rare and an absolutely savoury delight.

Not full yet? The buah keluak uni pasta should fill you up nicely with its rich, creamy and luxurious sauce. Savoury with a slight hint of bitter buah keluak, it is restraint in flavours yet unctuous in mouthfeel. Last comes dessert, a surprisingly lovely sweet ending. Who would have thought uni in a dessert would ever be appetizing? Piquant and light, this salted caramel crust cream cheese with uni encased in a sugar jelly and garnished with edible gold flakes takes the cake. A truly innovative dessert worthy of praise.

Overall, a formidable take on Kaiseki that would intrigued any Singaporean. Paired with cold saké that helps ease the overall richness of this five course meal, it is certainly unique and novel in presentation of the many different ways sea urchin can be used in dishes.

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