The new sea urchin season has arrived at UNI Paris. In the heart of the Golden Triangle, the Japanese restaurant in Paris’s 8th arrondissement presents ten creations dedicated to the ingredient that gives the restaurant its name: uni, the Japanese word for sea urchin.
Creamy, delicately briny and rich in umami, uni has been one of the restaurant’s signatures since opening. This new seasonal menu places it at the centre of each dish, pairing it with crab, Carabineros prawn, ōtoro tuna, scallop, langoustine, caviar, truffle and yuzu.
For anyone wondering where to eat sea urchin in Paris, this selection offers several ways to discover it: served in its purest form, presented as nigiri, baked, layered over Japanese rice or incorporated into a generous bowl of ramen.
In Japanese, uni (うに) refers to the edible part of the sea urchin — its roe, or more precisely, its gonads, prized across Japanese cuisine for their rich, oceanic flavor. When we opened in the heart of Paris's Golden Triangle, we chose to name the restaurant after this ingredient because it captures exactly what we wanted to offer: something rare, delicate, and unmistakably Japanese, reimagined for Paris.
Sea urchins are spiny sea creatures found in oceans worldwide, but only a small portion of each one — the roe — is eaten. Hand-harvested and extremely delicate, uni has a smooth, custard-like texture and a flavor often described as sweet, briny, and umami-rich, with a clean taste of the sea. Because it can't be farmed at scale and spoils quickly, high-quality uni remains one of the most exclusive ingredients in Japanese gastronomy.
A few reasons chefs and diners alike seek it out:
Beyond its flavor, uni is also a genuinely nutrient-dense ingredient. Per 100g, sea urchin roe typically provides:
As with any seafood, it's best enjoyed as part of a varied diet — but it's a good reminder that indulgence and nutrition aren't mutually exclusive.
At UNI, sea urchin is more than a seasonal ingredient. It is central to the restaurant’s identity and its vision of contemporary Japanese cuisine: precise and expressive, guided by the quality of the ingredients and the balance of flavours and textures.
Uni no Ponzu presents classic sea urchin enhanced by ponzu sauce. Uni no Yakimono offers a warmer, more indulgent interpretation, with baked sea urchin, unagi cream and nikiri sauce.
Together, these two creations offer complementary expressions of uni: one fresh and direct, the other warm and delicately savoury.
Our chefs have created ten dishes that explore uni from every angle — raw and classic, gratinéed, folded into rice, and stirred into a silken ramen. Highlights include:
View the full Sea Urchin Specials menu here
This seasonal selection belongs naturally within the world of UNI, a sanctuary of contemporary Japanese cuisine at 10 Rue de la Trémoille, just a short walk from the Champs-Élysées.
In a setting inspired by both the Japan of yesterday and tomorrow, precision of technique and respect for each ingredient remain at the centre of the experience. Every creation reveals a different expression of sea urchin—delicate and fresh, warm and enveloping, or intensely briny.
The new sea urchin specials are available for lunch and dinner from Tuesday to Sunday. UNI Paris welcomes guests from 12pm to 3pm and from 7pm to 1am.
As this is a seasonal selection, reservations are recommended.
What is uni?
Uni is the Japanese name for the edible part of a sea urchin. It is prized for its creamy texture, delicate ocean flavour and umami richness.
Where can I eat sea urchin in Paris?
UNI Paris serves ten seasonal sea urchin creations at 10 Rue de la Trémoille in Paris’s 8th arrondissement, in the heart of the Golden Triangle.
Which sea urchin dishes are available at UNI Paris?
The seasonal selection includes Uni to Kani, Uni to Karabinero, Uni to Ōtoro, Uni to Hotate, Uni no Yakimono, Uni no Ponzu, Hotate no Karupaccho, Uni to Rangūsuchīnu, Kani Uni Meshi and Uni Ramen.
Are the sea urchin specials available for lunch and dinner?
Yes. The selection is available for lunch and dinner from Tuesday to Sunday. UNI Paris is open from 12pm to 3pm and from 7pm to 1am.
How long will the sea urchin selection be available?
This is a limited seasonal menu, subject to product availability. Guests are encouraged to check the current menu and reserve before visiting.
