UNI is serving inventive Japanese fusion cuisine using the freshest seafood from Tokyo's famed Tsukiji market and local New England fishermen. Borrowing influences from the streets of Tokyo, Shanghai, Singapore, Bangkok and Bangladesh, Uni is the evolution of Ken Oringer's intimate sashimi bar of the same name, which expanded into the former Clio in early 2016. Currently helming the kitchen is Executive Chef David Bazirgan, marrying the Mediterranean flavors of his childhood with traditional Japanese techniques and culinary inspiration from around the globe.

Uni sits along the busy intersection of Commonwealth and Massachusetts Avenues at the base of The Eliot Hotel. Renovated and redesigned by Peter Niemetz, who was also the space's original designer when it first opened, Uni continues to feel clean and modern, with elements of dark rustic woods and playful pops of artsy color weaved throughout for a more upbeat, casual experience.