Most-loved dishes
AI summary of what 21 dish mentions say about the food
Reviewers rave about the airy, pillowy Mochi as the standout dish, calling the food here a warm, comforting hug on a plate. The overall vibe is cozy, inventive, and deeply satisfying.
“It all concludes with the famous mochi — a sweet and chewy finish to an amazing meal.”
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2 creators have covered Uni Restaurant. Most active: Qui si Taffia, Where The Foodies Go
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- Where The Foodies GoLoved
Gli "stellati non stellati" - Uni Japanese Restaurant - Cervia (RA) · @ 0:29
Uni Japanese Restaurant in Cervia offers an extraordinary Japanese dining experience that transported us back to Japan with every bite, thanks to chef Marco's deep knowledge of Japanese cuisine and culture.
Dishes mentioned
Piadina Romagnola con Grasso di Wagyu e Sgombro Shimesaba
This piadina has wagyu fat instead of lard in the dough, so it's incredibly rich. The shimesaba mackerel is marinated in salt and vinegar for 24 hours and then seared on the skin side. The crunch comes from cucumber, and there's a yuzukosho sauce on top — a Japanese condiment made with chili, yuzu, and salt. The first bite hits you with flame, char, acidity, and a little heat. The mackerel just melts in your mouth, and that extra kick probably comes from the beef fat. We started off at the highest level.
Ostrica Sarda con Sferificazione di Ponzu e Yuzukosho
A Sardinian oyster served with a sphere of ponzu sauce and yuzukosho, plus some salted sesame. You have to eat it in one shot. I thought the spheres were eggs, but it's ponzu. The oyster is meaty, from Sardinia, very flavorful. The citrus cleanses the briny taste a bit, and then there's a spicy aftertaste from the yuzukosho. Exceptional.
Tartare di Tonno con Riso Soffiato e Wasabi Fresco
This is one of the chef's iconic dishes — I don't know many in Italy who do this preparation. The tuna is amazing, fatty and melting. The rice is puffed, and there's kizami wasabi on top — fresh wasabi, not the green paste. This bite alone took me back to Japan. The rice is cooked perfectly, which is the most important thing in sushi, even more than the fish. The fresh wasabi is delicate, not aggressive like the powder stuff. It's a whole experience in one ball.
Wagyu A5 con Curry Giapponese e Capesanta
This is one of Uni's signature dishes. At the base there's a sauce made from wagyu trimmings, a Canadian scallop, and wagyu tartare with A5 marbling — maximum fat. It's a Japanese-style curry. The bite is enveloping: land, sea, sweet, smoky, full of fat. The curry gives it a different twist that you don't expect from this pairing. In Japan, curry is very popular — they have curry rice, curry udon, even a curry-filled bombolone for breakfast. This dish is excellent.
Zenzai Giapponesi: Alga Nori in Tempura, Shokupan, Nasu Dengaku
We started with three Japanese appetizers. First: nori seaweed in tempura with curdled milk emulsion and negitoro — tuna belly near the skin marinated with spring onion. The contrast between crunchy and creamy is fantastic, and the tuna quality is indescribable. Second: shokupan, their homemade milk bread, with baccalà in tempura and a crispy gelatin, served with miso mayonnaise. Third: nasu dengaku — eggplant first fried, then finished on the coals, glazed with sweet miso, topped with sesame and chives. The miso glaze is an umami bomb. I remember having a similar eggplant at a Buddhist temple on Mount Koya in Japan — it was vegan and incredible. Here in Cervia, an Italian chef managed to give me the same emotion. Amazing.
