The Uni Sashimi Bar, co-owned by Chef Ken Oringer, celebrates its sixth year in the Back Bay by welcoming an old friend home. Chris Chung, who crafted the raw fish delicacies at Uni from 2004 to 2007, left to seek fame and fortune in Los Angeles. After a year as a partner in a food company, and another year hosting private parties for top name sports stars and celebs who paid up to $500 a head for his technically creative fare, Chung has returned to Boston and Oringer snagged him.
Known for his quick wit and easy smile, Chung, will add to the nightly entertainment factor at this 21-seat, “insider” spot within the swank Eliot Hotel. Chung was born in Honolulu, Hawaii, spent time in Macao, schooled in Hawaii and Newton (MA), and has held positions in numerous sushi restaurants from Hawaii to California to Massachusetts since high school. In Boston, Chung worked at Billy Tse’s, Jae’s Cafe and Oishii.
Chef Chris Chung presents these new menu items at Uni beginning this week:
· Blue Marlin with shiso vinaigrette, Shanghai cabbage and
preserved lemon puree
· Spicy Lobster Salad with Green Papaya, jalapenos, mango and cilantro
· Aoyagi Surf Clam Ceviche with heirloom tomatoes, aji Amarillo and orange
· Hamachi with Creamy Ginger Vinaigrette, rhubarb and jicama
· Soft Shell Crab Tempura with shiso, yuzu yogurt and Ume-boshi cucumber
· Spicy Tuna Tataki with seared foie gras, cilantro-cumin dressing and pear
Uni Sashimi Bar
370A Commonwealth Avenue