It’s a texture thing, I think—and that it tastes just like the ocean. It’s so refreshing to me. My boyfriend Chad [Newton, chef at Fish & Farm] doesn’t like it at all, but I order it wherever I see it. One of my favorite preparations is Lissa’s staff meal, on the menu at Ame: cuttlefish noodles, tossed with uni, wasabi and a quail egg. Perfection. Generally I prefer it chilled, in the Japanese style, maybe over rice, which is how they serve it at Katana-ya—but at Okoze, a sushi restaurant near my house, they do an oyster shooter with sake, quail egg and uni that I like a lot. Anchor & Hope serves uni on top of potato puree with a lemon beurre blanc—the textures are so similar and the dish is so rich, but I just love it. And at Namu, where I sometimes go after work, they wrap uni inside a shiso leaf, dip the bundle in tempura batter, fry it and serve it with ponzu. It’s crunchy outside, creamy within. Good stuff.
Grace Nguyen is obsessed with Uni (Sea Urchin Roe)