Uni Fare at Chaya Venice and downtown showcases unctuous urchin in a variety of preparations, Mar. 10-31.
By Christina Xenos
Uni is the IT ingredient people love to hate on because the masses love it so much. In the past few years, sweet-yet-briny Santa Barbara uni has hit the mainstream and become ubiquitous in dishes from pasta sauces, to risotto, to toast, but some still say the best way to experience it is right out of the shell.
Chaya celebrates the unctuous urchin eggs with Uni Fare, happening now through the end of March. On the four-dish a la carte menu, Chaya’s Executive Chef Shigefumi Tachibe showcases uni in creative preparations at both the Venice and downtown locations. Dine on delicacies like homemade uni tofu with wasabi soy, uni and snow crab cake with Mitsuba leaf, live uni sashimi with dashi jelly and uni and abalone risotto. Compliment your uni celebration with a three-sake flight that ranges from the firm and rustic Yuri Masamune, Honjozo to floral Seikyo, Takehara Junmai.
Take a closer look at what you can expect:
110 Navy St., Venice, 310.396.1179; 525 S. Flower St., downtown, 213.236.9577. thechaya.com