Uni (Sea Urchin) is an age-old creature of the sea with a long tradition in Japanese
cuisine. It is unique, and stands above the rest
in both taste and texture.
At Uni we try to achieve a balance between the old and new by serving the finest
and freshest food, presented in the old world tradition with a contemporary flair.
All of our seafood and meats are individually sliced to order and prepared to
ensure the highest quality. We purchase our selections
on a daily basis to guarantee peak freshness.
Uni a sushi place is designed to have a warm and lively ambiance
to simply have fun!
Thank you very much! We look forward to serving you.
About Us
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| An Evening Of Appreciation And Making of Sushi. Join us for a fun and tasty demonstration of basic sushi preparation! Our expert Sushi Chef, James Tan spent eighteen years total in the local sushi kitchen and his own – Uni A Sushi Place. According to Digital City, Uni (which means"sea urchin") has a contemporary, westernized look and an ambitious menu." Chef Tan will show you how to use the proper ingredients, how to source the best fish, and simple techniques for world-class sushi - he guarantees a fun and informative demonstration! After the Demo class we will have a complete sushi dinner with Sake. Enjoy with your meal!! Basic Sushi Rice Preparation Basic California Roll Preparation: Assortment of Sushi Including: Tuna (Maguro) 1 ea. Salmon (Sake) 1 ea. Tilapia (Izumidai) 1 ea. Shrimp (Ebi) 1 ea. Extreme Picante Escolar Roll 4 pc. Classic California Roll 4 pc. Spicy Tuna Roll 4pc. Spicy, Crunchy Crawfish Roll 4pc. Please note: this is a seated demo class with above menu items. $65 per person prepaid Next Class Schedules: TBA Please e-mail us with your contact information |
Something Fun to Read About Sushi History and Etiquette
The Japanese are a seafaring people. For thousands of years they have worked and traveled and lived on and amongst the
seas. As a result Japanese cuisine relies heavily on the bounty of the sea.
Overtime the people of Japan developed many ways to prepare seafood. One of the most popular of which is to serve the fish
fresh, or raw. Raw fish can be cut and served in many forms. Sushi’s presentation is as important as its’ freshness and taste in
Japanese culture.
Sushi is generally dipped into a dish containing a soy sauce and wasabi (Japanese green horseradish) blend before being
eaten. Sushi can be served as an opening course for a formal meal or as a meal by itself.
Sushi emerged in Japan over a thousand years ago as a technique for preserving fish. Pieces of fish were placed on top of
rice that had been mixed with salt and vinegar. Today sushi is a culinary legacy that has proliferated beyond Japan’s borders
and around the world.
There are several types of sushi. Nigiri-zushi are carefully filleted pieces of the freshest fish laid over oblong beds of vinegared
rice. Often a thin a layer of wasabi is gently smeared on the underbelly of the fish, to enhances the fish’s delicate flavors and
oils. The forms and flavors of Nigiri-zushi are limited only by the imagination, for the types of fish or shellfish (or vegetable) vary
greatly.
Maki-zushi, or sushi rolls, are fish and sushi rice rolled in tender seaweed leaves. Originally this type of sushi was called tekka
maki after the 18th century Tekkaba gambling house where they were first made, these food became popular for they made it
possible for players to eat quickly and easily without interrupting their game.
Both maki-zushi and nigiri-zushi are served with Gari. Gari is young ginger root pickled in seasoned vinegar. Coral-red, and
customary in Japanese cuisine, gari’s unusual and subtle flavor cleanses and refreshes the palate.
During the course of its long history, regional specials emerged throughout Japan. Like any art form, as sushi preparation
spreads around the world, new and exciting dishes will emerge that challenge convention and tantalize the palate.
Arriving and being seated
• It is polite in any restaurant to greet the host or hostess, who may greet you with the traditional “irasshaimase” which means
“please come in.” You just need to acknowledge their greeting and are not required to say anything back, other than to answer
the questions about your evening (seating, etc).
• If you are interested in preparation or conversation with the itamae (sushi chef), ask to be seated at the sushi bar, otherwise a
table is fine (and the bar better left for those who would like the interaction).
Ordering
• If you are seated at the sushi bar, only ask the itamae for sushi. Drinks, soup, and other non-sushi (or sashimi) items are
handled only by the waiter/waitress.
• Ask the itamae what he would recommend, never ‘is that fresh?” as it is insulting to imply that something may not be. If you
think it may not be fresh, you shouldn’t be eating there.
• Respect the itamae, he is often quite busy. But feel free to engage him in conversation if he is able. This is also a good way to
build a rapport with him and you may reap the rewards later as a regular (I really have with one particular itamae at one of my
favourite places).
• Keep your palate in mind and order accordingly. It is impolite to leave food on your plate after your meal or act as though a
particular item is ‘gross’ if you don’t like it.
Dining
• You may be offered a hot, wet towel (called an oshibori) at the beginning of your meal. Use it to wash you hands and try to fold
it back neatly the way it was offered to you before returning it.
• Do not rub your chopsticks together. When not in use they should be placed parallel to yourself on the holder (if there is one) or
on the shoyu dish. They should also be placed there when finished with your meal.
• Don’t be afraid to ask for an item not on the menu as the sushi-ya may have special or seasonal items that are not listed. It is
perfectly acceptable to ask, and often the itamae will appreciate your interest.
• Don’t put wasabi directly in the shoyu dish. Nigiri-zushi (fingers of rice topped with fish or another topping) comes with wasabi
placed under the neta (fish) by the itamae, and reflects what he feels is the proper balance of wasabi to fish. Some of us like a
little more, and you can always sneak some separately on the fish or with it.
• It is OK to eat nigiri-zushi (sushi) with your hands. Sashimi is only to be eaten with your chopsticks.
• Pick up the nigiri-zushi and dip the fish (neta) into your shoyu, not the rice (which will soak up too much shoyu). The rice is like
a sponge, and too much shoyu will overpower the taste of the food and could also lead to the rice falling into your shoyu dish,
which is not a good thing.
• Do not pick up a piece of food from another person’s plate with the end of the chopsticks you put in your mouth. When moving
food like this use the end you hold, which is considered the polite way.
• Eat nigiri sushi in one bite. This is not always easy (or possible) in North America where some sushi-ya make huge pieces,
but traditional itamae in Japanese sushi-ya will make the pieces the proper size for this. In North America, try your best and don’
t worry if they won’t let you.
• Slurping noodles is OK, less so for soup, but a bit is fine, at least by Japanese standards.
• In more traditional sushi-ya, if you are not given a spoon for your soup, do not ask for one. You are expected to pick up your
bowl to drink the soup, using your chopsticks to direct the solid pieces to your mouth.
• It’s nice to offer a beer or sake to the itamae (but of course not required). He may remember you and treat you well upon
subsequent visits.
• Never pass food to another person using chopsticks as this is too close symbolically to the passing of a deceased relative’s
bones at a traditional Japanese funeral. Pass a plate instead allowing an individual to take food themselves.
• Also, never stick your chopsticks in your rice and leave them sticking up. This resembles incense sticks and again brings to
mind the symbolism of the Japanese funeral and prayers to one's ancestors.
• Technically one doesn’t drink sake with sushi (or rice in general) only with sashimi or before or after the meal. It is felt that
since they are both rice based, they do not complement each other and therefore should not be consumed together. Green tea
is a great option with sushi or sashimi.
• With alcoholic beverages, it is considered customary to serve each other (if not alone) instead of pouring one's own drink. Be
attentive of your fellow diner’s glasses and refill them. If you need a refill, drink the remainder of the beverage and hold the glass
slightly and politely towards a dining partner.
• Sake is available both chilled and hot, depending the quality and style. Experiment to learn what you like, but generally, higher
quality sake is served cold. And some is quite good as well as sophisticated.
• Belching is considered impolite at the Japanese table, unlike some other Asian cultures.
• “Kampai!” (“empty your cup”) is the traditional Japanese toast you may hear. Do not say “chin chin” as to the Japanese, this is
a reference to a certain male body part best left out of proper conversation.
After the meal
• If you sit at the bar, tip the itamae for the food (in western countries there is often a tip jar as the itamae will never touch money
since he touches food) and the wait staff for the drinks etc. Otherwise, tip as you normally would.
• It is polite to thank the itamae if you were seated at the sushi bar. If you want to try Japanese, ‘domo arigato’ is a polite
Japanese expression for ‘thank you’ and if you want to be more sophisticated (for a westerner), you might try “gochisosama
deshita,” which loosely translated means “thank you for the meal.” You can use the less commonly used "oishikatta desu" (it was
delicious), however this is rarely used.
• In Japan, tips are included in the bill, but in North America, tip as you see fit.
I hope that his provides some insight into the sophisticated evolution of the sushi dining experience. This is not an exhaustive
list, but certainly large enough for a general guide. Again, please treat this exposition as a list of guidelines and not as hard and
fast rules. I have provided this as a reference and an article of interest, not as something to worry westerners who think they
‘might be doing it wrong.’ Enjoy your meal as you normally would, and have fun. That is really the purpose of going out to eat.
The Japanese are a seafaring people. For thousands of years they have worked and traveled and lived on and amongst the
seas. As a result Japanese cuisine relies heavily on the bounty of the sea.
Overtime the people of Japan developed many ways to prepare seafood. One of the most popular of which is to serve the fish
fresh, or raw. Raw fish can be cut and served in many forms. Sushi’s presentation is as important as its’ freshness and taste in
Japanese culture.
Sushi is generally dipped into a dish containing a soy sauce and wasabi (Japanese green horseradish) blend before being
eaten. Sushi can be served as an opening course for a formal meal or as a meal by itself.
Sushi emerged in Japan over a thousand years ago as a technique for preserving fish. Pieces of fish were placed on top of
rice that had been mixed with salt and vinegar. Today sushi is a culinary legacy that has proliferated beyond Japan’s borders
and around the world.
There are several types of sushi. Nigiri-zushi are carefully filleted pieces of the freshest fish laid over oblong beds of vinegared
rice. Often a thin a layer of wasabi is gently smeared on the underbelly of the fish, to enhances the fish’s delicate flavors and
oils. The forms and flavors of Nigiri-zushi are limited only by the imagination, for the types of fish or shellfish (or vegetable) vary
greatly.
Maki-zushi, or sushi rolls, are fish and sushi rice rolled in tender seaweed leaves. Originally this type of sushi was called tekka
maki after the 18th century Tekkaba gambling house where they were first made, these food became popular for they made it
possible for players to eat quickly and easily without interrupting their game.
Both maki-zushi and nigiri-zushi are served with Gari. Gari is young ginger root pickled in seasoned vinegar. Coral-red, and
customary in Japanese cuisine, gari’s unusual and subtle flavor cleanses and refreshes the palate.
During the course of its long history, regional specials emerged throughout Japan. Like any art form, as sushi preparation
spreads around the world, new and exciting dishes will emerge that challenge convention and tantalize the palate.
Arriving and being seated
• It is polite in any restaurant to greet the host or hostess, who may greet you with the traditional “irasshaimase” which means
“please come in.” You just need to acknowledge their greeting and are not required to say anything back, other than to answer
the questions about your evening (seating, etc).
• If you are interested in preparation or conversation with the itamae (sushi chef), ask to be seated at the sushi bar, otherwise a
table is fine (and the bar better left for those who would like the interaction).
Ordering
• If you are seated at the sushi bar, only ask the itamae for sushi. Drinks, soup, and other non-sushi (or sashimi) items are
handled only by the waiter/waitress.
• Ask the itamae what he would recommend, never ‘is that fresh?” as it is insulting to imply that something may not be. If you
think it may not be fresh, you shouldn’t be eating there.
• Respect the itamae, he is often quite busy. But feel free to engage him in conversation if he is able. This is also a good way to
build a rapport with him and you may reap the rewards later as a regular (I really have with one particular itamae at one of my
favourite places).
• Keep your palate in mind and order accordingly. It is impolite to leave food on your plate after your meal or act as though a
particular item is ‘gross’ if you don’t like it.
Dining
• You may be offered a hot, wet towel (called an oshibori) at the beginning of your meal. Use it to wash you hands and try to fold
it back neatly the way it was offered to you before returning it.
• Do not rub your chopsticks together. When not in use they should be placed parallel to yourself on the holder (if there is one) or
on the shoyu dish. They should also be placed there when finished with your meal.
• Don’t be afraid to ask for an item not on the menu as the sushi-ya may have special or seasonal items that are not listed. It is
perfectly acceptable to ask, and often the itamae will appreciate your interest.
• Don’t put wasabi directly in the shoyu dish. Nigiri-zushi (fingers of rice topped with fish or another topping) comes with wasabi
placed under the neta (fish) by the itamae, and reflects what he feels is the proper balance of wasabi to fish. Some of us like a
little more, and you can always sneak some separately on the fish or with it.
• It is OK to eat nigiri-zushi (sushi) with your hands. Sashimi is only to be eaten with your chopsticks.
• Pick up the nigiri-zushi and dip the fish (neta) into your shoyu, not the rice (which will soak up too much shoyu). The rice is like
a sponge, and too much shoyu will overpower the taste of the food and could also lead to the rice falling into your shoyu dish,
which is not a good thing.
• Do not pick up a piece of food from another person’s plate with the end of the chopsticks you put in your mouth. When moving
food like this use the end you hold, which is considered the polite way.
• Eat nigiri sushi in one bite. This is not always easy (or possible) in North America where some sushi-ya make huge pieces,
but traditional itamae in Japanese sushi-ya will make the pieces the proper size for this. In North America, try your best and don’
t worry if they won’t let you.
• Slurping noodles is OK, less so for soup, but a bit is fine, at least by Japanese standards.
• In more traditional sushi-ya, if you are not given a spoon for your soup, do not ask for one. You are expected to pick up your
bowl to drink the soup, using your chopsticks to direct the solid pieces to your mouth.
• It’s nice to offer a beer or sake to the itamae (but of course not required). He may remember you and treat you well upon
subsequent visits.
• Never pass food to another person using chopsticks as this is too close symbolically to the passing of a deceased relative’s
bones at a traditional Japanese funeral. Pass a plate instead allowing an individual to take food themselves.
• Also, never stick your chopsticks in your rice and leave them sticking up. This resembles incense sticks and again brings to
mind the symbolism of the Japanese funeral and prayers to one's ancestors.
• Technically one doesn’t drink sake with sushi (or rice in general) only with sashimi or before or after the meal. It is felt that
since they are both rice based, they do not complement each other and therefore should not be consumed together. Green tea
is a great option with sushi or sashimi.
• With alcoholic beverages, it is considered customary to serve each other (if not alone) instead of pouring one's own drink. Be
attentive of your fellow diner’s glasses and refill them. If you need a refill, drink the remainder of the beverage and hold the glass
slightly and politely towards a dining partner.
• Sake is available both chilled and hot, depending the quality and style. Experiment to learn what you like, but generally, higher
quality sake is served cold. And some is quite good as well as sophisticated.
• Belching is considered impolite at the Japanese table, unlike some other Asian cultures.
• “Kampai!” (“empty your cup”) is the traditional Japanese toast you may hear. Do not say “chin chin” as to the Japanese, this is
a reference to a certain male body part best left out of proper conversation.
After the meal
• If you sit at the bar, tip the itamae for the food (in western countries there is often a tip jar as the itamae will never touch money
since he touches food) and the wait staff for the drinks etc. Otherwise, tip as you normally would.
• It is polite to thank the itamae if you were seated at the sushi bar. If you want to try Japanese, ‘domo arigato’ is a polite
Japanese expression for ‘thank you’ and if you want to be more sophisticated (for a westerner), you might try “gochisosama
deshita,” which loosely translated means “thank you for the meal.” You can use the less commonly used "oishikatta desu" (it was
delicious), however this is rarely used.
• In Japan, tips are included in the bill, but in North America, tip as you see fit.
I hope that his provides some insight into the sophisticated evolution of the sushi dining experience. This is not an exhaustive
list, but certainly large enough for a general guide. Again, please treat this exposition as a list of guidelines and not as hard and
fast rules. I have provided this as a reference and an article of interest, not as something to worry westerners who think they
‘might be doing it wrong.’ Enjoy your meal as you normally would, and have fun. That is really the purpose of going out to eat.