Have you experienced any type of sea urchins or Uni (“oo-nee” in Japanese, “海胆” in Mandarin) before? Check out what Uni Gallery By Oosterbay has to share with every one of us!
How did Uni Gallery Start?
Through OosterBay.com we already noticed that uni was steadily trending and generating a great deal of interest. Since there were no uni-centric restaurants, we saw an opportunity to open Uni Gallery to be the first restaurant of its kind in Singapore.
Why is The Location “Right Behind Bugis” at The Plaza?
We chose our current location because…
- We wanted to avoid being in a cliche location like a big shopping mall
- We liked the bohemian vibe of the Kampong Glam area, which is up-and-coming and becoming more trendy.
Singaporean Seems to be More Open up to Explore Uni Recently or a Year Back. Our Taste and Acceptance of Premium Ingredients are Gradually “Improving” and Willing to Experience or Spend. What are Your Views on This?
Absolutely – just look at the interest generated by Uni Gallery. More Italian and Japanese restaurants now feature Uni on their menu than previously. This may be explained by the increasing sophistication in tastes as well as the willingness to spend more on the premium. Not only that, customers are more knowledgeable now than ever and are able to assess the quality and types of Uni on their own.
Uni Sampler Set
(Choice of 3 to 5 Types of Uni on a Single Platter)
Japanee Bafun Uni [Leaf]
Japan’s Bafun uni is also known as green sea urchin. Its meat is bright orange in colour and has a firm texture.
It has a deep rich taste of the sea and an elegant sweetness with a hint of chestnut.
Harvested mostly around the Hokkaido region throughout the year, except in September and October.
Japan Ensui Uni
Ensui uni is Bafun uni stored in salt water to optimally maintain texture and taste as if the sea urchins were just caught and opened from the sea.
Santa Barbara uni seasoned in Kombu/Yuzu/Olive Oil. Served on Japan Airlines 1st class cabins. This is available via OosterBay Online Seafood Wholesaler which is open to all individuals including restauranteurs. Either You Love the Intense Flavours or You will find it ‘strong’ in some sense. We strongly recommend the Yuzu’s and dip with their Japanese Soy Sauce.
Enjoy all Your Uni with Fresh Edible Flowers
How to Identify a Good Uni and Why the Colour?
Good uni is identified by its color, texture and taste. Uni varies from a bright orange to mustard yellow color depending on the species of uni; it gets its distinctive color from the carotenoid compounds in its diet of kelp or seaweed. The ‘lobes’ or ‘tongues’ should have a firm, well-defined texture and not look mushy or watery.
Live Uni in Shell (Size: Small to Large)
*Subjected to Availablilty
For those of you who do not know, uni is actually the animal’s gonads which produce the milt or roe. There are so much to learn about Uni online which you can google. Accord to SushiFaq, the highest grade is a bright yellow/gold (Grade A) with a firm texture and somewhat sweet. Grade B uni is a more muted yellow and has a softer texture and is less sweet, while Grade C uni is referred to as ‘vana’ and is often the parts left over from uni that has broken apart during processing or handling.
Japan Murasaki Uni [Information]
Murasaki uni is also known as long-spine or purple sea urchin. Harvested mainly from Kyushu Island, Murasaki is the most commonly found species of sea urchin in Japan. Mustard yellow lobes with a light and elegant sweetness that most represents the ‘taste of the sea’. In season between March to July.
The Nutrition Value of Uni and Does it Varies Across the Types?
Uni is generally rich in protein, unsaturated fat (the good kind), vitamins and zinc. Contrary to popular belief, it does not contain cholesterol and it does not promote allergies in people who are allergic to shellfish. Uni nutritive value depends less on species and more on its environment (water conditions, diet etc.)
Uni Oyster Shot
Uni with Ikura perched on Live Oyster
One shot grub everything down and let all the sea flavours swirl in your mouth.
Share with Us More about the Harvesting of the Sea Urchin. Do They Farm them or it is Purely Wild?
Most sea urchins are harvested from wild sources although more farmed sea urchins are starting to appear on the market. They are harvested by divers or using specialised equipment from the surface.
Uni & Sturgeon Caviar with Marinated Hokkaido Crab Meat
You Probably Can’t Resist the Sweetness of the Combination. Mix them Well, Cheers & Enjoy Your Cocktail~!
How do We Store Uni to Ensure Freshness Especially if There Are Inconsistent Inflow of Customers on Certain Days?
Uni can be kept fresh for up to one week in a chiller maintained between 2-3C.
Uni Tokusen Sashimi
(7 Types of Premium Sashimi with 1 Uni)
Beware of their Home Japanese Soy Concoction as it is Super Delicious on its Own Too!
Share with Us Some of the Challenges You Face
The biggest challenge is in educating customers about the nuances of uni. Most people don’t realise that
- There are different species of uni with different taste profiles
- Uni is harvested all over the world and not just in Japan
- There are many different grades and price points
2 Types of Premium Uni Chirashi with Condiments
(Full & Half Portion Available)
And Are You Able to Rank the Uni in Terms of Type and Prices?
The ranking on price is different because prices are set by market and supply and demand. Prices for uni vary depending on the supply and demand situation. Uni is procured through an auction whereby the prices are set every day by the auction. However, at the highest level, there are also some elite brands of uni such as the Hadate Special Edition, which is akin to Chateau Lafite in the world of wine, that are considered the most expensive and most sought after by connoisseurs.
Overall, Uni Gallery has an extensive range of Uni and premium Sashimi, scoured and air-flown from Japan, USA and Canada; namely from Canadian Aka Uni to Higashizawa Shiro Uni and Hadate Shiro Uni. They are air-flown 4 times a week.
What are you waiting for?
7500A Beach Road, B1, 313, The Plaza, 199591
Opening Hours: 11.30am – 2.30pm, 6pm – 10pm (Daily)
Contact: +65 9838 8209