Serving inventive Japanese cuisine using the freshest seafood from Tokyo’s famed Tsukiji market and local New England fishermen, and borrowing influence from the streets of Tokyo, Shanghai, Singapore, Bangkok and Bangladesh, Uni is the evolution of Ken Oringer’s intimate sashimi bar of the same name, which expanded into the former Clio space in 2016. UNI is currently helmed by Executive Chef David Bazirgan.

UNI is available for private events in both the restaurant space and in the Eliot Hotel. From our vibrant Chef's Table within the restaurant to our intimate Private Dining Room, we offer a variety of ways to celebrate any event.