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Discover what's new at UNI Paris this September: lunch service returns, new chef's specials, omakase at 160 EUR, and upcoming autumn experiences. September brings the city's calendars back into motion, welcomes back the regulars and opens the schedule of the great autumn appointments. UNI Paris enters this new season with several announcements, designed to extend the momentum of the summer while preparing the highlights of the months ahead. Here is what awaits you at 10 rue de la Trémoille, in the heart of the Triangle d'Or, from September 2026 onwards.

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Paris Fashion Week comes to a close, but the industry does not leave Paris. Teams extend their stay, brands roll into campaign dinners, editorial titles set up more intimate meetings with their advertisers, agencies wrap their seasons around a cocktail. The days that follow the shows concentrate a significant share of the sector's public-relations activity, in a calendar that remains dense but more flexible. For all these occasions, one address keeps returning in the briefs of maisons and agencies: UNI Paris, at 10 rue de la Trémoille, in the heart of the Triangle d'Or.

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Every summer, the same Parisian ritual repeats itself. From the last week of July, a large share of the capital's restaurants close their doors for the summer holidays. For Parisians who did not leave the city and for visitors just arriving, finding a restaurant open in August in Paris can feel like a treasure hunt...

Paris in summer has its own ritual. As soon as the temperatures settle, the city moves outdoors. Conversations spill onto the street, lunches stretch, dinners linger. At UNI Paris, the season opens with a new offer for those who like to live the capital from the outside in: the maison's terrace now welcomes guests for lunch and dinner...

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Chaque saison, la même question revient pour les attachés de presse, les directeurs artistiques et les équipes des maisons : où dîner pendant la Paris Fashion Week ? Le 8e arrondissement, et plus précisément le Triangle d'Or, concentre l'essentiel de la réponse...

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Paris in summer has its charm and its drawbacks. When the heat rises, finding a restaurant where one can dine comfortably becomes a real concern. Unlike many southern European capitals or North American cities, a significant share of Paris restaurants do not have air conditioning. It is one of the peculiarities of the city's building stock, where historic structures...

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Summer in Paris has its own rhythm. Terraces overflow, palace hotels welcome their international regulars, calendars fill with private dinners, gallery openings and after-show cocktails. For those who enjoy the social pulse of the capital, this is the season when choices matter.

Many of the city's most celebrated tables close on Sundays, and that pattern only intensifies through the summer when much of the staff takes well-deserved time off. For travelers spending a few days in the capital, missing a great culinary experience because the chosen restaurant happens to close on Sunday feels like a real loss.

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At the end of every month, UNI hosts a tuna cutting ceremony in its main dining room. A whole tuna is presented to guests, carved with the long knives used for the job in Japan, and served à la minute as each cut comes off the fish. The evening lasts around an hour, guests arrive from 19h, and the next one is Wednesday 30 September 2026.

It is not a demonstration with an audience. It is a dining-room ritual, inspired by the Japanese Maguro Kaitai, and the room eats its way through the fish as it is broken down.

The essentials

• What: a tuna cutting ceremony inspired by Maguro Kaitai, in the main dining room
• Next date: Wednesday 30 September 2026
• How often: the end of every month
• Arrival: from 19h — the ceremony begins once the room is seated
• Duration: about an hour
• Menu: à la carte, plus a card dedicated to tuna specialities. No set menu
• Sake: a sake pairing can be arranged on request
• Where: UNI, 10 rue de la Trémoille, 75008 Paris
• Booking: recommended — the main room is given over to the ceremony that evening

What is a tuna cutting ceremony?

Maguro Kaitai is the Japanese practice of breaking down a whole tuna in front of the people who are about to eat it. In Japan it belongs to markets and to restaurants that want the fish judged in the open, and it carries two ideas that outlast the spectacle: shokunin, the discipline of the repeated, precise gesture, and omotenashi, a form of hospitality that extends the same attention to the ingredient as to the guest.

The evening at UNI is inspired by that practice rather than a formal reproduction of it. What carries over is the substance: the fish arrives whole, the work happens in the room, and nothing is thrown away.

How the evening runs

The ceremony moves in three parts.

The presentation. The whole tuna is brought into the room before a single cut is made. This is the moment that gives the evening its scale — a bluefin is larger than most people expect, and seeing it intact is what makes the rest legible.

The carving. The fish is broken down with long, single-purpose knives, worked along the spine and then into the primal cuts. It is quiet, fast, and more controlled than dramatic. Guests watch from their tables.

The service. Each cut goes straight to the kitchen and returns prepared à la minute. Nothing is held back for another service, and the parts that rarely reach a menu are plated the same evening as the prime ones.

Guests arrive from 19h and have a drink first. The ceremony begins once the room is seated, so there is no fixed start time to arrive for — coming early is simply the way to be there from the first cut.

Which cuts you taste

The point of eating a tuna the night it is broken down is that you can compare the parts side by side, which is almost never possible from a menu.

• Ōtoro — the belly. The fattiest cut, rich and soft, and the one most people recognise
• Chūtoro — between the belly and the back. More balanced than ōtoro, with a silkier texture
• Akami — the lean back meat. Cleaner and more mineral, and the cut that shows the quality of the fish with nowhere to hide
• Kama and nakaochi — the collar and the meat scraped from along the spine. Rarely served, and available on these evenings because the fish is broken down on site

The tuna specialities card changes with the fish. The à la carte menu runs alongside it all evening, so a table that wants one tuna dish and otherwise eats normally can do exactly that.

Can you have a sake pairing?

Yes — a sake pairing can be arranged on request, matched to the cuts served that evening. Ask when you book, or on the night. Because the tuna card depends on the fish, the pours are chosen close to service rather than fixed in advance.

When is the next tuna cutting at UNI Paris?

Wednesday 30 September 2026. The ceremony returns at the end of every month, so if you miss this one the following date is roughly four weeks later. Dates are announced on this blog and to our newsletter, which gets booking access before the date opens publicly.

How to book

Reserve through our booking page.

https://www.opentable.fr/booking/experiences-availability?rid=455235&restref=455235&experienceId=797284&utm_source=external&utm_medium=referral&utm_campaign=shared&covers=2&dateTime=2026-09-30T19:00:00

The main dining room is given over to the ceremony that evening, so tables are limited to that room's capacity and the evening usually fills. Booking is free and there is no prepayment — you order from the à la carte and the tuna card on the night.

For parties larger than 8,  contact us directly at contact@uni-fr.com or +33 (0)1 89 40 54 34.

Frequently asked questions

How long does the tuna cutting ceremony last?About an hour, from the presentation of the fish through to the last cuts being served. Most guests stay for a full dinner after that.

What time does it start?There is no fixed start time. Guests arrive from 19h and the ceremony begins once the room is seated.

Do I have to take a set menu?No. There is no fixed menu. The à la carte runs all evening, alongside a card dedicated to the tuna being cut that night.

Can I taste several different cuts?Yes. That is the reason to come on this particular evening — ōtoro, chūtoro and akami can be compared side by side, along with cuts like kama and nakaochi that are only available because the fish is broken down on site.

Is there a sake pairing?A sake pairing can be arranged on request, chosen to match the cuts served that evening.

How often does it happen?At the end of every month.

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