How to eat sea urchins? People who are sophisticated may eat purple sea urchins in summer, horse dung sea urchins in autumn, and yellow sea urchins in winter, but I will only tell you: eat in large bites until you vomit.

At present, it seems that Mo Du is a specialized store that claims to be sea urchins, and there should only be this Unibar, indicating absolute confidence in the quality of their own sea urchins. Not only are there various seasonal sea urchins, but also many new ways of eating sea urchins have emerged. While satisfying my appetite, it can also satisfy my craving for food in Japan.

[Store Name] UniBar Sea urchin specialty store (Nanjing West Road store)

[Address] No. 425 Weihai Road (diagonally opposite to Starbucks at Exit 8 of Metro Line 13)

Transportation

Take subway lines 2, 12, and 13 to Nanjing West Road Station, exit from Exit 3 of Line 2, and exit from Exit 12 of Line 12. Exit 8 of Line 13 and walk 350 meters to reach the destination.

Take bus No. 974 to Chengdu North Road Yan'an East Road Station and walk 530 meters to reach the destination.

Take Bus No. 104 from Shimen No.1 Yan'an Middle Road Station and walk 140 meters to reach the destination.

[Business] Lunch 11:30-14:00, Dinner 17:30-22:00

[Payment] Cash, Alipay and credit card.

【 Per capita 】 800 yuan.

【 Features 】

【 Features 】 Various seasonal sea urchins and new food derived from sea urchins. Every dish is infused with sea urchin elements, everything is perfectly matched and flawless.

Sitting at the bar, with people on both sides ordering sea urchin dishes, while watching the chef's knife strike and fall, the table is filled with satisfaction and a feast of "gold".

environment

The two-story restaurant is located on Weihai Road across from Xingye Taikoo Hui, with a low-key storefront that is obscured by Starbucks at the corner next to it. The classic Japanese style of the restaurant includes traditional Japanese tea tables, beige and white color combinations, and natural wood furniture.

The first floor is narrow and elongated, with the kitchen at the innermost point. You can see the entire production process of the master at the bar on the right side of the aisle.

The second floor has a restroom and 5 independent small private rooms for 2-6 people to dine at the same time.

[Service]

When entering the restaurant, a waiter will welcome you to your seat, pour tea and towels, change the plate and pour tea diligently throughout the process, and when serving dishes, the name of the dish and which one to eat first will be announced.

[Food]

#The sea urchin and beef rolls in the pre season dish are synonymous with luxury, and it is not an exaggeration to say that they bring together the most delicious sea and land dishes. When the freshness and plumpness reach their peak, it feels like truly experiencing luxury can only be truly felt when eaten in the mouth.

↑ # Naked # is composed of snapper, scallop, peony shrimp, and tuna. It has a light and sweet taste, with a natural oceanic atmosphere, and a light and smooth texture. The taste is elegant and delicate. The peony shrimp head left behind will be made into miso soup, which has a moderate salty taste and is my taste (I personally prefer a light miso soup).

#Bullfish # grilled, the fish meat is tight and the aroma is pleasant. Personally, I think it's better to make it naked for a better taste.

#Steaming sea urchin tea bowl # may seem simple, but it's not just about using sea urchin as a seasoning. When the egg liquid is still in a liquid state, it has already incorporated the freshness of sea urchins, so the freshness of this stewed egg is from the inside out, with a full and smooth connotation.

#Three types of sea urchins and three types of sashimi # When serving, the waiter introduces: start eating from the left side with the lowest level, then eat from the right side, with the highest level in the middle, and finally eat. It is not an exaggeration to describe sea urchins as the most delicious "tongue" in the world. The Hokkaido red sea urchin in the middle has a clear surface texture, but its taste is as soft and smooth as cream, fresh and sweet, and very impactful. The horse dung sea urchin on the right has a rich and sweet taste. When consumed, it brings an unparalleled and wonderful feeling, leaving a lasting impression on people. There are three different parts of bluefin tuna, and the middle tuna belly is decorated with gold foil. The meat is the most plump and beautiful, and the mouth can feel the sweet and soft fusion of fat in the fish meat.

#Oyster # Smell the aroma, take a sip of the juice first, squeeze in lemon juice, pick up the oyster meat and drink the juice together. The meat is plump and fatty, with a capital word for it.

#Extreme Sushi 5 Guan, Sea urchin Xiao Jing # freshly squeezed hand made sushi rice, the acidity is adjusted very well, held by hand without scattering, chewed with a little force and immediately dispersed. Any seafood sushi on the sushi rice has a strong aroma and melts on the palate. The connection between sushi and the transition of flavor from light to heavy is very good, how can it be called not loved. Even after satisfying myself with 5 servings of sushi, it still made me eat up all the sea urchin small well.

#Sea urchin Tianfu Luo # Purple perilla or seaweed wrapped sea urchin, fried to remove the refreshing oil, without a bit of greasiness. Taking a bite, the cold and sweet sea urchin burst out from its thin and crispy clothes, stunning me. You can show me off like me, with the tenderness of ice and fire between your lips and teeth. Only by intertwining and grinding with them can you understand.

#Dessert # The desserts after dinner are sea urchin ice cream and Shizuoka honey melon. The ice cream is soft and rich, and when sipped, you can also taste sea urchin particles and a fusion of freshness. In terms of fruits, the flesh of Shizuoka honey melon is juicy and plump, and one can only sigh that it is really worth it.