Uni: The Center of a Signature Dish

Sea urchin is the part of the counter that can't be faked. Fresh uni holds its structure and reads faintly sweet, briny rather than fishy; anything past its best turns soft and bitter, and no amount of seasoning hides that. Kim Chu and the team check it the same way every service, before any of it reaches a guest — as nigiri, draped whole over rice and nori, or built into Kasen's tuna, uni and caviar, a signature dish on the Premium Omakase served together in a single glass. Three ingredients that don't ask to be dressed up, so nothing dresses them up.