Uni – sea urchin roe tediously derived from cracking open little spiny urchin shells and carefully extricating the tiny and fragile morsels of gonads attached within the inner sanctum of this shellfish with the precision of a surgeon. The shiro uni a.k.a. murasaki uni imported from the Miyagi Prefecture feeds on wakame (seaweed) and carries a more delicate flavor with a saltier finish as compared to other uni varieties found in Japan. The uni sushi that Chef Kenny placed on my platter was loaded with generous amounts of the highly-prized pale golden lobes. The buttery uni glided on silky and velvety on the tongue and gave off a delicately sweet taste, brimming with umami and laced with a briny taste of the sea as the creamy roe melted in the mouth.