Sea Urchin, uni (うに), ‘foie gras of the sea’, this umami flavour bomb has many names. With its familiar orange colour, creamy texture and explosively seafood-y flavour, it’s one of the biggest (and longest) food trends to hit Hong Kong’s dining scene.

Sea urchin is one of those unique treats that can be a superstar main dish on its own, or a flavour catalyst when added onto a dish. There’s just so many different ways to enjoy this delicacy, so we’ve compiled a list of a variety of new sea urchin dishes prepared in a variety of different ways. 

Sea Urchin and Botan Shrimp Don @UMAMI

UMAMI, a new Japanese restaurant that recently opened this year, celebrates its love for uni this month with sea urchin dishes sourced from its best seasonal origins of Japan, Korea, Canada and more. Taste the foie gras of the sea at its most original state with UMAMI’s Sea Urchin and Botan Shrimp Don. Juicy chubby strips of sea urchin sashimi and Botan Shrimp is placed on a bed of rice (don! don! don!).

1/F, 71 Mody Road, Tsim Sha Tsui, 2613 2138; regalhotel.com

 

 

Premium Uni Bowl with Salmon Roe Onsen Egg @Toyosu Suisan

That’s a LOT of uni. This colourful bowl is a seafood lover’s dream. Chopped black tuna (belly) sashimi sits gorgeously on a bed of rice. The dish is topped with an onsen egg, salmon roe and a good handful of fresh premium uni from Hokkaido.

1 / F, Yu Fat Plaza, 558-560 Nathan Road, Yau Ma Tei, 2869 6289; 

 

Hokkaidosan Sea Urchin Sushi @Inagiku Grande At Four Seasons Hotel

Classic is best? This no-frills and super fresh Sea Urchin Sushi appears in Inagiku Grande’s special tasting menu this month. Any classic uni fan will enjoy this simple but satisfying umami packet. Soft bundles of Hokkaido Sea Urchin is wrapped with rice and nori (seaweed). Don’t douche this one with soy sauce, it’s already completely packed with flavour, you won’t need it.

International Finance Center, 8 Finance St, Central, 2805-0600; fourseasons.com

 

Hokkaido King Crab & Uni Spring Roll @ Dim Sum Library

These tiny niblets pack some major flavour. The sweet and tender crab is packed into a crunchy spring roll. A piece of uni sits on top intensifying the seafood-y taste of the whole dish. A squeeze of lime and a dash of creamy Japanese salad sauce brings the whole thing together. Every bite is a dance in the mouth as each of these different textures work together.

124/Level 1, Pacific Place, Admiralty, 3643 0088; dimsumlibrary.com.hk

 

Sea Urchin Angel Hair Pasta @ Spiga

Sea urchin is often associated with Japanese cuisine, so many might not know that it is also a traditional ingredient for Italian pasta ‘ricci’. Newly opened restaurant Spiga will be offering the Sea Urchin Angel Hair Pasta with garlic, chilli, olive oil and bottarga as one of their mains in their brunch menu. 

3/F, LHT Tower, 31 Queens Road, Central, 2871 0055; diningconcepts.com

 

Angela Kwon