We want to surprise, entertain and please our customers all over the world through our cooking and hospitality.
The sea urchin specialty restaurant which began with such feelings.
The chef himself eats and eats sea urchin from all over the country, and by combining the characteristics of the sea urchin in the area with the local food and the chef’s roots, the Italian, which is the root of the chef, produces a number of unprecedented sea urchin dishes.
In addition, the sea urchin caught in the place where the beach is different in the same production area is different in taste.
A sea urchin that shows a completely different look with such a slight difference.
In Unikoko, we always prepare 15 to 20 species of sea urchin from all over Japan, and you can enjoy the season of the sea urchin and the difference in the production area.
Providing 15 to 20 kinds of sea urchins that are difficult to store and expensive at all times is very risky and is not an option for a restaurant.
But because I am unique, I want to challenge even if there are risks.
It is worth trying because the customers are impressed.
Unikoko will continue to challenge in the future.