Late Night Ramen Menu
On Thursday, Friday, and Saturday nights after 11 p.m., Uni's normal high-end sashimi menu gets replaced by a down and dirty late night ramen-based menu—albeit with a few twists.
Pork Bun ($8)
Crisply deep fried confit pork belly gets coated with a sour tamarind glaze, served on a steamed bun with a smear of chili aioli and pickled vegetables.
Umami Ramen ($10)
Umami-factor is maximized with "a pork based broth with ten kinds of mushrooms and Parmesan cheese rind." White miso and onion puree get emulsified into the before its served with fresh, chewy noodles, barbecued unagi eel, stir fried mung beans, daikon, roasted maitake mushrooms, nori, and a 60°F soft-cooked egg.
Shishito Peppers ($8)
One of the holdouts from Uni's opening menu, it's been a favorite for years. Deep-fried blistered shishito peppers with a sweet soy glaze, sesame seeds, and flakes of dried smoked bonito that dance back and forth in the heat from the dish.
Traditional Ramen ($10)
A dashi-based broth with white miso and a slow-cooked onion puree served with slow-roasted pork shoulder, soft-poached egg, grated ginger, and a variety of vegetables.
Duck Yuba Bun
Smoked confit duck leg is picked and glazed with a hoisin-based sauce. Crispness comes in the form of tofu skin: "It's dried yuba that we laminate together with egg wash then fry," says Chef Chris Gould.
Pounded chicken thighs are "marinated with ginger juice, soy, sake, and togarashi." The thighs are then pounded and compressed into cubes using an enzymatic (transglutaminase) that binds its protein together. It's a thoroughly modern take on Japanese kara age, and comes served with housemade kimchi and a Chinese hot mustard sauce.