The best place to live a unique gastronomic experience, in an atmosphere that transports you to Japan for a few hours.
The experience of visiting Uni Omakase It is compared to a fleeting trip to Tokyo for two hours only. This is already felt in the reception area, where the twelve diners gather and then enter the restaurant, with its comfortable black corduroy armchairs next to a coffee table, a typical Japanese sliding door with wooden and fabric frames, still closed, and a waterfall that slides along the glass-covered wall bringing the sounds of nature.
Entering punctually at 8 or 10:30 p.m., depending on the reservation – it is recommended to arrive a few minutes in advance – you can hear ““Irasshaimase”(welcome in Japanese). Each attendee is assigned a chair and the experience of Fourteen traditional steps of Japan with a pairing of sake, which is included, as is still and sparkling water. The atmosphere is minimalist, with lots of wood and typical Asian details, where the large wooden bar with beige corduroy armchairs stands out, recreating the aesthetics and spirit of the omakases of the Japanese capital.
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Damian Shiizu He is the chef behind the proposal, a businessman with more than 25 years in the industry and owner of different establishments sushi. His passion for gastronomy led him to form, seven years ago, his own consulting firm on the subject. (KZ) and a digital solutions company for the sector (Sort), which aims to improve the life of the restaurateur and his business.
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The steps of omakase are composed of pieces that are made with national fish, such as Lemon fish, bonito and Patagonian trout —depending on what is fresh on the market— as well as other imported products, mostly from Japan, such as river eel. They often also obtain products from other latitudes, such as caviar of sturgeon that comes from Uruguay.
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He menu, which varies daily, may include a Patagonian trout tartar aged with sanshou pepper and ponzu sauce (citrus-based soy sauce), accompanied by a tempura shiso leaf; a nigiri gunkan ikura uzura wrapped in nori seaweed, filled with trout roe marinated in soy sauce, sake and mirin, finished with a quail yolk and wasabi; and a Opened river eel temaki (unagi), with nori seaweed, sushi rice, kabayaki sauce and tenkastu (tempura dumplings).
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The whole experience is paired with different types of sakes, among which the following stand out: Yuzushu (Japanese lemon-based liqueur, yuzuwith aromatic properties and an alcohol content of 10.5%), the Junmai Taru (a dry sake with a 15% alcohol content that was aged in cedar barrels, which gives it aromatic notes), the Junmai Daiginjo (with floral notes, such as cherry and jasmine, and an alcohol content of 15%) and the Honjozo (one of the most traditional sakes, made from 70% polished rice and an alcohol content of 15%). After dinner, visitors not only get a sense of what traditional Japanese sushi is, but also some knowledge of this classic drink.
A trip to the Japan but in full City of Buenos Aires, where the kindness of the service and the aromas that circulate in the atmosphere stand out.
Address: Guatemala 5820, Palermo.
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Source: Ambito
