I always love Uni and yes, there was a time where I felt that one uni sushi per omakase was not enough to satisfy my cravings. So when I found out about a Uni Omakase at my favourite restaurant, I jumped into it and absolutely loving it. Then Unigoro Morita comes into picture with a promise of uni feast, and based my good prior experience with uni omakase, of course, I did not hesitate to make a reservation and here I am!
My palates are definitely pampered with lots of creamy umami of the uni. And my senses are piqued by variety of ways uni is prepared, where the different flavours of uni are highlighted. Uni is the star in every dish and it never gets repetitive in terms of taste. Every dish is a lovely creamy umami surprise that delights the taste buds.
The ambience of the place is Japanese Zen furbished with cool stylish modern decor. The Japanese floral lattice behind the open kitchen counter, with soft yellow lights glowing behind the translucent screen as backdrop, stands out as the centerpiece of the place. Its Japanese element blends seamlessly with the stylish modern interior of dark walls, black granite counter top, dark wooden furniture. And with the friendly staff and kitchen crew, I'm definitely in the mood to enjoy some good uni.
First up is pure uni goodness with the duo of Uni tasting. Murasaki uni, the rarer variety is creamy umami with a lace of savoury goodness. Next is the famous Bafun uni, that is creamily pure sweet umami. Craving thoroughly satisfied!
Charcoal Grilled Scallop with Uni is da bomb of the night for me. Uni can taste so distinctive yet different at the same time when paired with the huge plump juicy grilled scallop that is seared on the top with the burning hot charcoal. The pronouced aroma and taste of the char adds a layer of excitement and complexity to the taste of uni. This pairing is so brilliant. And shiso perks up the taste to make it even better.
New “Uniku” is Uni, A5 Black Wagyu Uchimoto (round top) and egg yolk savoured together. This dish features different layers of sweetness in the form of meaty sweetness and briny sweetness. Such an indulgent lovely sweet treat!
Uni-Infused Pudding with Caviar and Vichyssoise (a kind of potato sauce) feels different layers of briny sweetness teasing the palates. The creamy umami of uni is tempered with earthy flavour of potato sauce, briny intense flavour of caviar and smoothness of the custard for complexity and opulence.
Signature Uni Hot Pot is the best hot pot I ever have. This is prime example of how a premium hot pot, without the need for sauce, should be done. Yes, I had been to a certain famous hot pot restaurant peddling this concept, and I can say for sure that I prefer the hot pot here hundred times over.
The ingredients featured is a luxurious lineup of Uni, Ise Lobster, Giant Clam, Abalone, A5 Wagyu Beef Ribeye, Japanese Pork Belly and Small Dainty Vegetables from Japan. The broth, with uni stirred in by the chef, tastes so comforting, warming the heart and features different layers of savoury goodness.
All the ingredients, cooked in infront of the patrons by the chefs themselves, to ensure optimal cooking time, are all so juicy, tender, flavourful and succulent. I am so amazed by how tender the milky briny sweet abalone is. The beef tastes creamy and meaty when half-cooked shabu shabu style. The Japanese pork belly is of course stellar too, with smooth texture and fully absorbing the essence of the broth.
The Ise Lobster, roasted a bit with open flame, is the one that makes me silently go, "Wow, wow, wow!" I don't believe that lobster can be perfectly cooked hot pot style, but the Ise Lobster here, cooked in the broth by the chef, defies my assumption. It is so flavourful, so succulent, so tender. The texture is perfect: springy yet easy to chew. Every piece of lobster is nicely cut up into small bite size that I can luxuriate in its mild briny sweetness easily.
Even the cute little pieces of vegetables here impress me because again, their bite size makes it so easy for me to pop them into my mouth and just enjoy their vegetal fresh sweetness.
Full points for this hot pot!
Uni Risotto is starchy, featuring a good bite, is incredibly flavourful due to the uni hot pot broth. Lotus root adds a good crunchy texture. Perfection in taste in texture.
Homemade Granita of Watermelon is nice and refreshing.
Thoughts: Amazing how Uni can be presented in so many different wonderful ways!
10 Stanley Street #01-01
