UNI Paris is unveiling a renewed menu. A more precise read of the products, dishes built for the counter as well as the dining room, and three doors into the house's cuisine: a series of Chef's specials to share or discover by the piece, two omakase tasting menus served at the counter, and a signature set that gathers the most prized pieces of the address. Here is what defines this new proposition, to be discovered at 10 rue de la Trémoille.
This new section brings together the Chef's favorites, dishes that slip naturally into the start of a meal or that are shared at the counter. The tone is free, sometimes playful, always precise.
The Kyuri (15 €) opens the appetite with a beaten cucumber, shiso sauce, sesame oil and a Japanese seasoning. The Toraffu Poteto (15 €) presents crispy fries with a truffle sauce, a contemporary bistro touch revisited with Japanese precision. Three crispy flatbread pizzas follow as a trilogy of raw carpaccios laid over a thin base and an anchovy mayonnaise: Maguro Pizza with tuna, Saamon Pizza with salmon, Hamachi Pizza with yellowtail (39 € each).
The Kuro Tara Baagaa (39 €, optional 20 € caviar supplement) reimagines the burger Japanese-style, with a black cod katsu, tartar sauce, cheddar and brioche bun. The Wagyu Kyabia Poppu (39 €) takes the form of a wagyu "Chupa Chups" topped with caviar, a bite-sized format designed for an aperitif at the counter.
The centerpiece of the section is the Shefu no Nigiri (49 €), a five-piece nigiri selection composed by the Chef: akami and yuzu kosho; otoro and foie gras; hamachi, shiso and uni; flambéed salmon and black caviar; scallop and bottarga. Five pairings designed as a condensed introduction to the house style.
Omakase is an act of trust. The guest sets down the menu and lets the chef lead, course by course, guided only by what the season offers at its finest. UNI Paris now offers this philosophy in two complementary formats, available exclusively at the counter.
The Omakase Shiro (150 €) unfolds in five movements: a starter, a three-piece sashimi selection, a five-piece nigiri selection, a handroll and a dessert. It is the ideal first visit or the right length for a ninety-minute dinner where the guest wants to be guided without committing to the longest format.
The Omakase Kuro (190 €) adds two more sequences for those who want to live the full experience: starter, three sashimi, five nigiri, a main dish, two handrolls and dessert. It is the format designed for guests who want to follow the Chef across a wider read of the product, with a cooked piece and a progressive build in intensity.
Both menus are served at the itamae counter, where each gesture can be followed and where the conversation with the team in the kitchen is part of the moment. The full menu is available to anticipate the choice depending on the mood of the evening.
For evenings that call for the fullest experience, UNI Paris offers a signature set at 220 € per person. Conceived as a journey through the most prized pieces of the house, it gathers the markers of Chef Akmal Anuar's identity in a measured progression.
The meal opens with a Kaiso sarada, a wakame salad lifted by sesame dressing and caramelised walnuts. Comes next the Wagyu karupaccho, an A5 wagyu carpaccio served with foie gras, Aji Panca sauce and truffle. The Maguro no sashimi then unfolds as a "new style" tuna sashimi, lifted with truffle shavings and a sesame ponzu.
One of the high points of the menu is the Foagura no kurēmu buryure, a foie gras crème brûlée topped with uni, oscietra caviar and fresh black truffle. A signature piece that brings together, in a single spoonful, several of the most emblematic products of haute cuisine. It is followed by the Hamachi no handororu, a yellowtail and truffle handroll, then a selection of three sashimi (akami, salmon, hamachi) and three exceptional nigiri: otoro and foie gras, chutoro with caviar and uni, flambéed wagyu with kizami wasabi.
The menu closes on the UNI Signature dessert, a 62 % Venezuelan chocolate mousse with Tahitian vanilla cream, hazelnut praline, fleur de sel and chocolate cookie.
This signature set is also a natural fit for constituted groups looking to organize a coherent dinner around one shared experience. The private dinners and events, particularly in the tatami salon, can be built on this foundation, with sake pairings on request.
For a quick discovery or a shared dinner at the counter, the Chef's specials offer the most free-form entry point. For those who want to be guided across a full meal without committing to the longest format, the Omakase Shiro at 150 € hits the right balance. For an evening conceived as an event, the Omakase Kuro at 190 € or the signature set at 220 € offer two readings of the Chef's work, one more counter-driven and progressive, the other more structured around the signature products.
Take a look at the gallery to feel the atmosphere of the house before booking, and come and experience this new menu at 10 rue de la Trémoille, every evening of the week.
