UniBar Sea Urchin Specialty Store (Nanjing West Road Branch)

Here is the content reformatted for better readability: — **August Recap:** – **Per Capi[...]

Here is the content reformatted for better readability:

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**August Recap:**

– **Per Capita Consumption:** 1180 yuan
– **Company:** Friends
– **Activities:** Gourmet food, photography, petty bourgeoisie
– **Location Visited:** Weihai Road
– **Post Date:** August 6, 2020, 11:44

**Sea Urchin Eating Guide:**
Discerning people eat purple sea urchin in summer, horse dung sea urchin in autumn, and yellow sea urchin in winter. But my advice is simple: Eat heartily until you feel sick. In Shanghai, the only specialty store that claims to be dedicated to sea urchin is UniBar. This demonstrates their absolute confidence in the quality of their sea urchin offerings. They not only provide various seasonal sea urchins but also introduce many new ways to enjoy them. This place satisfies both my appetite and my craving for the Japanese experience I can’t have right now.

**UniBar Sea Urchin Specialty Store (Nanjing West Road Branch):**

– **Address:** 425 Weihai Road (next to Starbucks, diagonally opposite Exit 8 of Metro Line 13)
– **Transportation Options:**
1. Take Metro Lines 2, 12, and 13 and get off at Nanjing West Road Station. Exit 3 of Line 2, Exit 12 of Line 12, and Exit 8 of Line 13. Walk 350 meters to reach the destination.
2. Take bus No. 974 and get off at Chengdu North Road, Yan’an East Road Station. Walk 530 meters to reach the destination.
3. Take bus No. 104 and get off at Shimen No. 1 Road, Yan’an Middle Road Station. Walk 140 meters to reach the destination.
– **Business Hours:**
– Lunch: 11:30 – 14:00
– Dinner: 17:30 – 22:00
– **Payment Methods:** Cash, Alipay, credit card

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The per capita consumption at this establishment is 800 yuan. The restaurant is renowned for its various seasonal sea urchins and innovative ways of serving these delicacies. Every dish here incorporates sea urchin elements, with each element perfectly matched to create a harmonious dining experience. As you sit at the bar, you’ll notice that everyone around you is ordering sea urchin dishes. Not only can you watch the chef’s impressive knife skills, but you can also enjoy a visual feast with a table full of dishes that gleam like gold.

The restaurant, a two-story affair, is located on Weihai Road, opposite HKRI Taikoo Hui. Its entrance is quite low-key, almost overshadowed by the Starbucks next door. The interior is a classic Japanese style, with traditional tea tables, a beige and white color scheme, and log-colored furniture. The first floor is a long, narrow strip with the kitchen inside. The bar on the right side of the aisle offers a clear view of the chef’s entire production process. Upstairs, you’ll find a restroom and five private rooms, capable of accommodating 2 to 6 people each for a more intimate dining experience.

Upon entering, you’ll be greeted and seated by a waiter who will serve you tea and towels. The staff is attentive, diligently changing plates and pouring tea throughout your meal. They also take the time to announce the name of each dish and guide you on which part to eat first.

When it comes to the gourmet food, the Seasonal Appetizer Five Points is a must-try. The sea urchin and wagyu beef roll in the platter is nothing short of luxurious. It’s a true embodiment of the best that both land and sea have to offer.

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When tenderness and fattiness reach their peak, it seems that you can truly feel luxury only when you eat it.

## Sashimi Plate
Composed of sea bream, scallops, peony shrimp, and tuna, the taste is light, sweet, and carries a natural oceanic aroma. The texture is light and smooth, with a delicate and refined flavor. The peony shrimp heads left over are made into miso soup, which is moderately salty and suits my taste (personally preferring lighter miso soup).

## Grilled Sea Bream
The fish is firm, with a pleasant aroma, but I personally think it tastes better as sashimi.

## Sea Urchin Chawanmushi
Although it looks simple, it’s not just about using sea urchin as a condiment. The egg mixture incorporates the freshness of the sea urchin while still in liquid form, making the steamed egg custard naturally fresh from the inside out, with a rich and tender texture.

## Three Types of Sea Urchin, Three Types of Sashimi
The waiter introduces the dish by saying: start with the lowest grade on the left, then the right, and finally the highest grade in the middle. The sea urchin is rightly described as the world’s most delicious ‘tongue’. The middle one, Hokkaido red sea urchin, has a clear granular texture but a creamy, smooth, and sweet taste, which is very impactful. The right one, horse manure sea urchin, has a rich and sweet flavor. Eating it provides an unparalleled and wonderful sensation, leaving a lasting impression.

## Three Different Parts of Bluefin Tuna
The tuna belly in the middle is adorned with gold leaf, the most succulent part, and you can feel the sweetness and softness of the fat melting into the fish meat with each bite.

—Oysters: Begin by inhaling the enticing aroma and taking a small sip of the accompanying juice. Then, squeeze a dash of lemon juice and lift the oyster meat with the juice, revealing the rich and succulent oyster meat that is truly captivating.

Ultra Premium Sushi 5 Pieces, Sea Urchin Donburi: The sushi rice is perfectly seasoned with just the right acidity, holding together when picked up with your hands and breaking apart with a gentle chew. Each piece of sushi is fragrant and melts in your mouth, with a satisfying balance of flavors and textures. The progression from light to heavy in both taste and texture is masterfully executed, making it impossible not to fall in love with each bite. Even after savoring five pieces of sushi, the sea urchin donburi is still a delightful finale.

Sea Urchin Tempura: Encased in either perilla or seaweed, the sea urchin is fried until the oil is drained, resulting in a refreshing, non-greasy treat. Upon biting into it, the cold, sweet sea urchin bursts forth from its thin, crispy exterior, providing a delightful surprise. The interplay between the cold and hot sensations in your mouth is an experience that must be tasted to be truly appreciated.

Dessert: To conclude the meal, enjoy a combination of sea urchin ice cream and Shizuoka melon. The ice cream is velvety and rich, with distinct sea urchin granules that add a unique flavor, along with a refreshing fusion. As for the fruit, the Shizuoka melon is not only juicy but also a testament to its premium quality, leaving a lasting impression of its worth.