M E D I A T A S T I N G
Up until a few years ago, Uni (sea urchin) use to be only available at high-end sushi restaurants and came with a very hefty price tag. Back then, I avoided it as the texture was too close to wet bread for me (a pet peeve of mine) and the taste wasn’t something I thought delicious. How things have changed.
In the past couple of years, I have learned to appreciate its creaminess and oceanic flavour, especially if it is of the sweeter Bafun variety. I must say though that I still prefer my uni to be served in a thoughtfully proportioned and balanced quantity because in my opinion, more isn’t necessarily better when it comes to raw sea urchin.
At the media tasting yesterday, Head Chef Ryoichi did everything right. The seaweed was crisp, the Shari base featured Japanese rice that’s seasoned perfectly with 3 kinds of Japanese red vinegar, and the amount of superbly fresh Bafun uni piled on top was ideal. Together, they made a big mouthful that tasted so good I had to take a moment to myself just to revel in the deliciousness.