Restaurant: Miyabi Uni
Location: 1231 Cabrillo Ave Suite 101, Torrance, CA 90501. (424) 376-5135
Date: September 23, 2019
Cuisine: Japanese Uni
Rating: Delicious — Just make sure to take your gout medicine
Despite the possible health consequences of eating an entire meal of Uni (sea urchin) I’ve been dying to brace the brutal 405 traffic, head south, and try out…
Miyabi Uni. Yes, a Japanese restaurant so specialized almost everything on the menu contains uni!
Welcoming portals.
And a fairly spacious modern interior.
The uni extravaganza menu.
2004 Ruinart Champagne Dom Ruinart Brut Rosé. VM 95. A wine of exquisite beauty, the 2004 Dom Ruinart Brut Rosé has the pedigree to drink well for several decades. The 2004 is an especially vinous, textured Rosé. The berry, floral, spice and mineral-drenched flavors are finely sketched in this dramatic, strikingly beautiful Rosé from Ruinart.
2008 Domaine Leflaive Puligny-Montrachet 1er Cru Les Pucelles. BH 93. A textbook Pucelles nose of honeysuckle and citrus is trimmed in a discreet application of oak and a trace of exotic fruit, neither of which continue over to the delicious, round and quite generous medium-bodied flavors that possess excellent depth on the focused and unusually powerful finish. There is an ample amount of underlying tension that adds relief to the otherwise densely concentrated dry exact. This is quite simply terrific and while there is good power, the ’08 Pucelles remains a wine of finesse.
agavin: our bottle was fairly advanced.
From my cellar: 2012 Paolo Bea Arboreus. 93 points. Unique take on the Trebbiano Spoletino variety, with powerful soil and mineral leading the way to a complex finish of orange oil, lemon-lime spritz, passion fruit and white peach. Constantly shifting in the glass, this is a wine for those looking outside the box. More seabed notes on the back end of this developing, unique wine; aeration/decant suggested. 2018-2024
agavin: best pairing with uni
Look at the color!
The uni fun begins!
Miyabi Oyster. Fresh Kumiai oyster from Baja California with uni, ikura, black roe, and tasazu jelly. The Miyagi oyster trifecta — because uni makes everything better. Very bright and briny. Delicious.
Miyabi Uni Shooter. Fresh sea urchin, quail egg yolk, and Tosazu finished with tobiko eggs. Richness personified. Requires a tolerance of “soft” textures, but for me it was delicious.
Uni Cream Croquette. Sea urchin cream croquettes served with sea urchin cream sauce. A fried gooey version. Good, but not as good as some of the more raw uni preps.
Uni Toro Wrap. Fresh tuna belly rolled around uni with yuzu kosho. Super awesome rich bites!
Seared US Kobe Beef Tataki with uni. Marinated kobe beef and uni.
Soy Milk Tofu with Uni. Homemade soy milk tofu served with sea urchin and sweet soy sauce. This was super mild, with jiggly tofu and little chunks of uni. Probably could have used more uni if we weren’t having a ton of it in other dishes.
Uzaku. Sliced grilled unagi (fresh water eel), cucumber, and seaweed served with soy sauce vinegar sauce and jelly. No uni at all! Our only dish without, but it was delicious. Rich eel and bright tangy flavors from the jelly.
Chilled Uni Chawan-mushi. Chilled steamed organic egg and uni custard served with ponzu sauce. Delicious custard.
Gratuitous zoom!
Uni Tamagoyaki. Japanese style organic egg omelette with sea urchin served with uni soy sauce.
Here it is cut and oozing uni. Scrumptious. The uni egg combo is a great one and this was a fabulous prep. Light fluffy egg and rich uni.
Super uni, toro, bluefin, ikura donburi bowl. Various sashimi over rice.
Miyabi Uni Original Pasta. Soy sauce, garlic butter, and red chili spaghetti topped with fresh sea urchin, shiso leaf, and crispy seaweed. This is closest to an Italian pasta as it had a strong garlic feel and a quality like an uni spaghetti vongole. Delicious!
Premium Uni Cream Pasta. Finest grade Hokkaido sea urchin and Santa Barbara sea urchin and truffle butter cream sauce with fresh fettuccine. Now this is the serious deal. So rich, so delicious, so uni.
It comes with Italian style bread for mopping up the sauce.
Uni Miso Soup. Because, why not?
The return of S’mores Gelato — Valrhona Chocolate base with house-made Graham Crackers and toasted kosher Marshmallow topping! — made by me for @sweetmilkgelato — oh my! — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #chocolate #valrhona #s’more #marshmallow #GrahamCracker
Overall, this was a super fine meal and really delicious. Yeah, we walked away with our joints crunching and our fingers swollen from the salt, but we walked away happy. I thought I’d enjoy it — and I did. Every dish was tasty, but about half were super delicious, most anything with raw uni. Weakest was probably the croquette and the tataki — but they were still good.
Service was spectacular. This I didn’t expect. I mean Japanese service is usually very attentive, but the staff were ON IT too and super nice and accommodating.
Wine pairing here is “interesting” at best. My orange Italian wine worked out best. It’s an unusual wine, and doesn’t pair with everything, but it does do pretty well with uni. The White Burgundy was a bit oxidized, which normally would be a bummer, but turned out to work pretty well with the uni too. The rose champ was delicious, but probably the toughest pairing.
