At 10 Rue de la Trémoille in Paris’ 8th arrondissement, UNI Paris delivers a contemporary Japanese experience built on meticulous technique, clean seasoning, and the intensity of binchotan charcoal. Led by chef Akmal Anuar, the restaurant blends sushi counter culture, signature hot dishes, and creative cocktails in an immersive setting inspired by Japanese aesthetics.
UNI Paris sits in the Golden Triangle, aligning its offer with the neighborhood’s tempo: a lunch designed for the Parisian workday and an extended evening service for leisurely dining. The positioning is clearly upscale Japanese, with a modern sensibility that prioritizes product clarity, texture, and balance.
Before the first bite, UNI’s set design establishes the mood. The restaurant unfolds across multiple spaces, including a main dining room, a more intimate secondary room, and a private salon. The overall feel is that of a “sanctuary”: refined, detailed, and calm, so the cuisine remains the focal point.
At UNI Paris, precision isn’t just craft, it’s taste. You feel it in knife work, temperature control, acidity, and the way textures are layered. Raw preparations play a central role, with sushi, nigiri, maki, and tartares that keep flavors legible and product-forward.
Alongside the raw repertoire, UNI leans into fire. Binchotan charcoal brings a direct, deep intensity that pairs naturally with miso, marinades, and glazes. A miso black cod with daikon pickles captures that meeting point between gentle fermentation and smoky depth. For a bolder profile, marinated lamb chops with gochujang and Asian pear highlight UNI’s interest in sweet heat, umami, and clean finish.
Many “new style” plates pivot on the tension between soy, citrus, and sesame. A tuna sashimi “new style” with sesame ponzu and truffle shavings shows the house philosophy clearly: Japanese in technique, contemporary in pairing.
Sea urchin is a thematic anchor, reinforced by the name itself (“uni” meaning sea urchin in Japanese). The “Uni ponzu” is presented as a signature, built for immediate pleasure: sea urchin, ponzu, and quail egg. Variations featuring crab with truffled cream or carabineros prawns position uni as a luxurious center of gravity that still reads as delicate.
The drinks program extends the idea of precision through measured bitterness, acidity, and fruit. Cocktails start from recognizable structures, then drift into Japanese accents and unexpected twists. The result is a pairing-friendly approach, from aperitif cocktails to more contemplative sake choices.
Desserts keep the finish clean. A Basque-style cheesecake with yuzu, a “Japanese baklava,” chocolate tart, and mochi offer a balance between comfort and citrus lift, sweetness and restraint.
UNI Paris welcomes guests Tuesday through Saturday, at lunch and dinner, with late-night service. For a more secluded experience, the private salon supports discreet dining away from the main room.
Where is UNI Paris located?
UNI Paris is at 10 Rue de la Trémoille, 75008 Paris, in the Golden Triangle.
What cuisine does UNI Paris serve?
Contemporary Japanese cuisine combining a strong raw component (sushi, nigiri, sashimi) with binchotan charcoal-grilled dishes.
Which dishes best represent the restaurant’s style?
Miso black cod with daikon pickles, “new style” sashimi with ponzu, and the signature “Uni ponzu” centered on sea urchin.
Does UNI Paris offer lunch?
Yes, UNI offers a lunch experience designed for an elegant, efficient service.
What are the opening hours?
Tue–Thu: 12:00–14:30 and 19:00–01:00. Fri–Sat: 12:00–14:30 and 19:00–02:00.
Do I need to book in advance?
Booking is strongly recommended, especially for evenings and weekends.
