Nestled in the conspicuous basement level of The Plaza is UNI Gallery by OosterBay, known for one of the most treasured Japanese delicacy - sea urchin. Offering an extensive selection of uni specialities and premium sashimi which are scoured and air-flown from Japan, USA and Canada 4 times each week to ensure maximum freshness, this is a hidden gem not to be missed out by true uni connoisseurs!
The restaurant rolls out their latest Multiple Foodgasm Kaiseki menu featuring the restaurant's mainstays of different types of uni and seasonal sashimi, alongside exquisite ingredients such as caviar, truffle, and A5 graded Miyazaki wagyu. We got to try their new New 6-course Kaiseki Menu, which is priced at $118++.
Uni Oyster Shot 4.2/5
The Uni Oyster Shot features Shiro Uni & Salmon Roe on a freshly shucked oyster. Send it all down one shot for an intense flavour explosion in the mouth to kickstart the tantalising courses ahead.
Toro Squid Ink Sushi 4/5
The Toro Squid Ink Sushi features Australian Short Spine Uni, Ikura & Otoro on squid ink sushi rice. While the Otoro has an unforgettable fattiness, the Uni boasts an exquisite creamy butter-like consistency, which just melt in the mouth instantly. Even though the squid ink didn't provide any significant flavour difference to the sushi rice, the combination of each component from the briny Uni to the salty ikura was an exquisite indulgence.
Le Tetsuya 3.8/5
The Le Tetsuya sees Siberian Caviar on Shiro Uni atop crushed amaebi. Again, the Shiro Uni is creamy, with a little sweet, briny flavour. Dripped in white miso soup to give off this multi-layered umami experience. Trust us, this is any Uni lover’s dream come true.
Seasonal Sashimi 4/5
Diners get to sample different varieties of seafood with the Seasonal Sashimi which features a good mix of seafood like the Botan Ebi, Maguro Otoro, Bafun Uni, Ankimo, and Shirako. Harvested from the waters of Hokkaido, Bafun Uni has a much more vibrant and creamier texture to it which we really enjoyed.
Caviar Bone Marrow 4.2/5
One of our favourite dishes is the Caviar Bone Marrow. Spread the Oscietra Caviar, beef sprinkle bits on the grilled beef bone marrow and dig in. One of the most underrated foods, the grilled bone marrow is rich in flavour, and tastes almost like butter with a delicate, sweet flavour to it, albeit slightly oily.
Uni Tempura Truffle Chawanmushi 4.2/5
The Uni Tempura Truffle Chawanmushi features a crispy Uni Tempura with shaved winter truffle on a delicate and soft steamed egg custard. The chawanmushi has a pleasant subtle truffle aroma to it which we enjoyed, while the Uni tempura was a unique approach to the creamy uni form we usually have. The Uni is wrapped with seaweed before being fried to a light and crispy texture.
Priced competitively at $118++ for 6 courses and $188++ for 8 courses for the premium ingredients used, Uni Gallery by OosterBay promises an umami-laden Kaiseki experience – a must-try for the seafood and Uni lovers.
Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.
UNI Gallery by OosterBay
7500A Beach Road
Tel: +65 98388209
Nearest MRT: Nicoll Highway (CC Line)
Daily: 1130am - 230pm, 6pm - 10pm
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]