unis Tokyo

Toranomon unisMy first visit to this restaurant exceeded my expectations with its innovative and unique French cuisine.The dishes showcased additional French techniques while utilizing Japanese ingredients, allowing me to experience a series of delightful surprises.The quality of the service and the ambiance provided a sense of extraordinary luxury, making it a truly wonderful experience.It’s not often that one gets the chance to enjoy such a meaningful and refreshing experience.It was a great meal! I hope to visit again when I can make a reservation. Less

■ Yonedafarm Edamame, Consommé, Water Shield, Winter Melon, Purple Shiso - 5.0■ Omura Farm Gold Rush, Polenta, Black Truffle - 4.0■ Hokkaido Water Octopus, Gold Barrel, Fennel, Okra, Sea Grapes - 5.0■ Kyoto Hamo, Pumpkin, Gold Thread Melon, Kinome, Dukkah - 4.5■ Nagasaki Goto Islands, Kyu-e, Root Celery, Apricot Mushroom, Uwabami Herb, Coconut - 5.0■ Unis Soba, Sudachi, Eggplant, Whelk, Mint - 5.0■ Hokkaido Shiranuka Ezo Deer, Oura Burdock, Sansho Pepper - 4.5■ Lobster and Tomato Risotto - 4.8■ Kanagawa Yagishita Farm Blueberries, Kuromoji, Finger Lime - 4.5■ Okayama Sugihara Peach Orchard, Shimizu White Peach, Rose Geranium, Fermented Butter - 4.5■ Petit Fours - 4.5■ Herbal Tea - 4.5 Less

*Toranomon - unis (2026.7) Budget: from JPY 50,000 Tabelog Rating: 4.17 Nestled in Toranomon Hills, this chef's table has only 8 seats. It’s a restaurant where seasonal ingredients from across the country take center stage, creating a multi-sensory experience with food, visuals, sound, and aroma. I visited for the first time to celebrate my wife's anniversary. Each dish, featuring seasonal ingredients like edamame, corn, black abalone, kuroe, and Oura burdock, was truly impressive. The live cooking right in front of us added to the experience, and I will never forget the unforgettable flavors of the Oura burdock dish and the risotto made with tomatoes that brought out maximum sweetness. Not only was the food exceptional, but the ambiance and service were also outstanding, making our special anniversary even more memorable. I definitely want to return in a different season. unis 1F Toranomon Hills Garden House, 1-23-3 Toranomon, Minato-ku, Tokyo Budget: from JPY 50,000 Approximately 2 minutes on foot from Toranomon Hills Station #ToranomonGourmet #TokyoGourmet #French #Innovative #AnniversaryDinner Less

The main chef, Riku Yakushigami, has passed the baton to Chef Gendai Kuranaga, leading to a wonderful new chapter at unis.After a while away, I visited again and was delighted to see both the traditions passed down from Chef Yakushigami and new additions, marking a fantastic start to this second chapter!The charming atmosphere of the chef's table with just 8 seats remains as inviting as ever!**Edamame from Yoneda Farm / Consommé, Water Shield, Winter Melon, Purple Shiso Flower** The first dish features a cold royal-style presentation! This dish is a Western-style chawanmushi made with freshly harvested edamame! It is generously topped with consommé, and the addition of Akita's water shield gives it a delightful texture and a refreshing experience.**Hoshitsubu Corn from Yamamoto Farm / Black Truffle** Summer is synonymous with corn at many restaurants! Here, the "Hoshitsubu Corn" from Yamamoto Farm is presented in a cream croquette style! Topped with corn kernels and black truffle, the supreme sweetness of the corn perfectly complements the luxurious aroma of the truffle.**Water Octopus from Hokkaido / Gold Barrel Pineapple, Fennel, Okra, Sea Grapes** This was the most memorable dish of the evening! The water octopus from Hokkaido is paired with the finest pineapple, Gold Barrel! I had never tried the combination of water octopus and pineapple before, but it was an incredible match! The unique texture of the octopus's suckers and okra, combined with the pineapple's acidity, creates a wonderfully innovative French dish! Topped with caviar for an added touch of luxury, the fennel purée adds even more brilliance to this extraordinary plate! Just encountering this dish made my visit worthwhile!**Pike Conger from Kyoto / Pumpkin, Spaghetti Squash, Mitsuba, Dukkah** Our signature "Bouquet Salad" makes an appearance in this second chapter! The Middle Eastern spice "Dukkah" adds a curry-like flavor that stimulates the palate and builds anticipation for the next course.The freshly baked brioche is exceptionally sweet!**Kujira from Goto Islands, Nagasaki / Celery Root, Apricot Mushroom, Uwabami Herb, Coconut** The apricot mushroom adds a delightful accent! The coconut-flavored butter sauce is also quite original! The chef expressed a desire to incorporate classic dishes into this second chapter, which is why this was served.**unis Soba / Sudachi, Eggplant, Whelk, Mint** I’m thrilled to see this dish carried over into the second chapter! The grilled eggplant soup has a rich aroma and is served with sudachi foam, exuding luxury! The whelk and mint provide a lovely accent, making it far from just ordinary soba!**Ezo Venison from Shiranuka, Hokkaido / Oura Burdock, Sansho Pepper** Tonight's main dish is venison! Perfectly cooked to retain its rare texture while locking in flavor! Served with Oura burdock, which is just as impressive as the main dish! I never knew burdock could be this delicious! I enjoyed it with a red wine and sansho pepper sauce!**Omar Lobster and Tomato Risotto** The final dish is a classic! This is always delicious, no matter when you eat it!**Blueberries from Yagishita Farm, Kanagawa / Kuro Moji, Finger Lime** Now, the baton is passed to Pastry Chef Tominaga! This is a sorbet made from large blueberries! The burst of acidity from the finger lime is fantastic!**Peach from Sugihara Orchard / Ice Cream** The second dessert features white peaches with ice cream! This is a must-try for peach lovers!The second chapter was a wonderful experience! I’ve already made my reservation for the next visit! Less

unis | Toranomon HillsWhat are you in the mood for today? Let me introduce you to a restaurant perfect for those days when you want to indulge your senses in the beauty of the dishes and the dedication to quality ingredients. ✨✔️ Recommended for occasions like:- Anniversaries- Dates- Special dinners- Culinary explorations- Days when you want to enjoy not just the food but the ambiance as wellRestaurant Information:- Nearest Station: About 2 minutes on foot from Toranomon Hills Station / About 5 minutes on foot from Toranomon Station- Genre: French Innovative- Budget: JPY 50,000 - JPY 60,000- Hours: 18:00 - 20:30 / Saturday 12:00 - 14:30, 17:00 - 19:30- Closed: Sundays and Mondays- Seating: 8 seats- Reservations: Reservation only️ What I had:- Chef's Omakase CourseImpressions:Located in Toranomon Hills, the chef's table "unis" offers an exclusive experience with only 8 seats.I was first overwhelmed by the beauty of the dishes.Each plate looked like a work of art, and I found myself captivated every time a new dish was served. The combination of visuals, sound, and lighting made the dining experience feel like a performance.However, the charm of unis goes beyond just appearance; each dish has a solid "delicious reason" behind it.Using carefully selected ingredients from across the country, the cooking methods and combinations are meticulously crafted to highlight the appeal of each ingredient, resulting in flavors that match the visual beauty.With each course, I discovered something new, and I enjoyed the anticipation of what the next dish would be until the very last plate.Currently rated over 4.1 on Tabelog, unis has also been recognized with the "Tabelog Award 2026 Bronze" and selected as one of the "Top 100 French Restaurants in Tokyo 2025." Reviews praise not only the innovative dishes but also the live cooking experience and the immersive ambiance created by the combination of visuals and music, making it a highly rated "experience" overall.This is a place to visit when you want to enjoy not just delicious food, but a memorable dining experience. ✨ Less

A long-awaited return visit. After passing through the waiting room, I was led to an elegant marble counter adorned with cutting-edge visual displays, instantly lifting my spirits. The kitchen led by Chef Genta Kuranaga, the versatile pairings by Sommelier Taito Watanabe, and the desserts crafted by Pastry Chef Yoshihiko Tominaga—these three musketeers of the newly reborn unis create a course that boasts a meticulously calculated "perfect architecture" from aperitif to farewell gift.I want to reflect on the overwhelming story told through all 10 dishes, infused with the breath of summer.◆ Prologue: Melon and Lime Mojito, and Chablis V.V.The course begins with a perfect awakening for the palate. Having arrived by car, I chose the non-alcoholic pairing of "Melon and Lime Mojito." The juicy and rich sweetness of the melon is elegantly balanced by the sharp acidity of lime, refreshing my palate for the story ahead. The delicate lattice-patterned glass enhances the vibrant green color of the drink.Meanwhile, my companion enjoyed a glass of "Domaine Vocoret et Fils" Chablis 2022 Vieilles Vignes. The concentrated flavor and beautiful minerality from the old vines serve as a perfect foreshadowing for the upcoming seafood and fruity acidity. From the start, the counter is already radiating the best energy.◆ Yoneyama Farm "Edamame" / Consommé, Water Shield, Winter Melon, Shiso FlowerThe first dish features the fresh aroma of edamame grown at Yoneyama Farm as the star of this cold appetizer. Essentially, it is a cold royal (Western-style chawanmushi), and it is truly magnificent. Based on a clear and flavorful consommé, the smooth texture of water shield and the juiciness of winter melon come together. The subtle fragrance of shiso flower adds a touch of summer, beautifully transforming the essence of Japanese summer into a French technique. It pairs excellently with the minerality of Chablis.◆ Yamamoto Farm "Hoshitsubu Corn" / Polenta, Black TruffleThis dish packs a powerful punch, maximizing the sweetness of corn. The "Hoshitsubu Corn" from Yamamoto Farm is prepared in the traditional Italian polenta style. Notably, the "burnt soy sauce" connects the sweetness of the corn with the earthy aroma of abundant black truffles. By hinting at the nuance of "grilled corn" ingrained in Japanese DNA, it builds a bridge of addictive flavor within the elegance of French cuisine. An intellectual yet instinctively appealing masterpiece.◆ Hokkaido "Water Octopus" / Gold Barrel Pineapple, Fennel, Okra, Sea GrapesThe Hokkaido water octopus is cooked to perfection, achieving a clingy texture, paired with the acidity of the finest pineapple, "Gold Barrel," in a ceviche style. Instead of relying on the sweetness of the flesh, the jelly is extracted from the sharpest part of the skin, eliminating any cloying sweetness and imparting only wild acidity and tropical aroma. The pop of sea grapes layered with the luxurious saltiness of caviar, along with the smooth purée of fennel, creates a contrast of refined freshness and exquisite texture.◆ Kyoto "Hamo" / Pumpkins, Spaghetti Squash, Kinome, DukkahThis dish features fried hamo (pike eel), a symbol of summer in Kyoto, beautifully garnished with vibrant edible flowers and refreshing herbs, presented as our signature "Bouquet Salad." The lightly fried hamo, with the green aroma of kinome and the exotic spice of Middle Eastern dukkah, bursts with delightful flavors. The crispy spaghetti squash and smooth pumpkin mash create a perfect contrast in texture, merging visual surprise with complex layers of taste.【Pairing】 The non-alcoholic glass features cold-brewed sencha and gyokuro. It harmonizes with the aroma of kinome, while the robust amino acids of gyokuro counter the spice's punch. The bitterness of the cold brew cleanses the fried richness, achieving a genius tea pairing.◆ Nagasaki Goto Islands "Kue" / Celery Root, Chanterelle, Uwabami Greens, CoconutThe moistly cooked pure white kue is paired with a sauce that highlights the mellow richness of coconut and the refreshing bitterness of celery root. The fragrant aroma of chanterelles and the juicy texture of the wild vegetable uwabami greens are exquisite. I soak up the superb sauce, bursting with intense umami, with the freshly baked brioche served just before. This reflects the restaurant's overwhelming confidence, ensuring that no sauce is left behind for the guests.【Pairing】 A tea made from Kuro-moji. The tranquil forest aroma of the wild fragrant wood perfectly links with the rustic flavors of chanterelles and wild vegetables, drawing the kue, a seafood delicacy, into the "scenery of the mountains."◆ "unis Soba" / Sudachi, Eggplant, Whelk, MintThis signature dish completely transcends the typical "palate cleanser". The upper part of the glass is covered with sudachi espuma (foam), but in reality, it is a cold capellini (not made with buckwheat). The purée soup of "grilled eggplant," maximized for aroma, combines with the robust texture of whelk and the refreshing taste of mint. The sharp acidity of sudachi unifies these elements, ensuring that not a drop of soup is left behind.【Pairing】 A blend of hojicha and Japanese black tea. The roasted aroma of hojicha synchronizes with the grilled eggplant, while the richness of Japanese black tea envelops the acidity. This perfectly resets the palate, cutting through the lingering richness.◆ Hokkaido Shiranuka "Ezo Deer" / Oura Burdock, SanshoThe Ezo deer from Shiranuka, hunted by one of Japan's top hunters, is beautifully cooked to a perfect ruby color. Paired with thick "Oura burdock," the rich red wine sauce based on deer broth (fond) is infused with the sharpness of sansho. The citrus-like tingling of sansho harmonizes the pure red meat's texture with the earthy aroma of burdock, elevating classic game dishes to a surprisingly modern aftertaste.【Pairing】 My glass features a special infusion based on hojicha and Japanese black tea, reconstructed with cloves to mimic Burgundy red wine. Meanwhile, my companion enjoyed a glass of Chassagne-Montrachet 2020 V.V. The non-alcoholic approach and the elegant nuances of Pinot Noir both perfectly complement the sansho sauce.◆ (Off-Menu) Lobster and Tomato RisottoA classic hidden gem served after the main course. The rice, soaked with the rich lobster bisque, is topped with sweet roasted tomatoes. The violent deliciousness of the ocean's umami and the earth's acidity intertwine, but considering the desserts to follow, it's wise to keep it at a "normal portion"—a clever choice for adults.◆ Kanagawa Yagishita Farm "Blueberry" / Kuro-moji, Finger LimeHere begins the aromatic magic by Pastry Chef Tominaga. On top of the blancmange, a layer of finger lime jelly, large blueberries, sorbet, and a pink sorbet made from the wild fragrant wood "Kuro-moji" are layered. The tranquil forest aroma of Kuro-moji intersects with the seductive fruitiness, while the acidity of finger lime bursts forth. The intense elements that could lead to chaos are elegantly held together by the creaminess of the dairy, creating a "edible perfume."【Pairing】 Jasmine-infused frozen oolong tea. By contrasting the "forest" of Kuro-moji with the "flower" aroma of jasmine, an oriental three-dimensionality is created.◆ Miyazaki "Masahiro Mango" / Hannan Banana, Passion Fruit, Coffee BeansThe grand finale features perfectly ripe mango from Miyazaki. With a texture that feels completely free of fibers and a pure sweetness without any off-flavors, it is layered with sorbet made from Hannan banana. Notably, the sharp granita of passion fruit tightens the acidity, along with the central "white ice cream." This ice cream directly conveys the slight bitterness of coffee beans, adding a deep adult bitterness to the tropical sweetness. Chef Tominaga's overwhelming calculation in incorporating a bitter surprise into the flavors is remarkable.◆ "Petit Fours" and Overall ImpressionA tart with pink flower petals encased in jelly and crispy petit fours coated in vibrant herb powder. Together with a refreshing lemongrass herbal tea, they quietly land the fully activated palate. Upon leaving, I was handed chopsticks with the unis logo, pound cake with tea and milk, and cherry jelly as a farewell gift. This creates a perfect pathway to relive the wonderful memories of that night at my table the next day.From the aperitif to the final dish and farewell gift, every aspect is meticulously calculated. This place is perfect as a stage for smartly escorting women, with couples on dates surrounding us. However, the essence of this restaurant undoubtedly lies "on the plate." The projection mapping and other performances honestly do not matter to me; I was able to focus on the intricate calculations and pairing logic unfolding on the plate.That said, it would be a mistake to think I neglected my companion while immersed in the food. While savoring the exquisite cuisine, I engaged in conversation with the chef and sommelier, and even satisfied the beautiful woman next to me. This advanced multi-thread management is the hallmark of an adult man, and perhaps because of this, I was able to secure a promise for a gourmet date at a notoriously difficult-to-book restaurant in August during our conversation that night.A flawless culinary theater worthy of being at the forefront of Tokyo. I look forward to returning to experience the joy of this delightful multitasking in another season. Less

"Every seat offers a premium view." The perfect theater-style layout allows you to enjoy the chefs' performance from the best seats in the house.▼ Thoughtfully Designed Waiting Room ♡ 1. A space that enhances anticipation for the meal while experiencing the four seasons of Japan through all five senses. The dining area is bright and white, creating a festive atmosphere suitable for special occasions, while the waiting room features dim lighting and candles, resembling a calming hotel lounge. Natural scents, uniquely blended for each space, fill the air.2. Art by female artist Kumiko Tamura, showcasing the life of summer flowers (sunflowers). The artwork captures the beauty of a sunflower's life cycle, conveying the message that every moment holds its own beauty, rather than just focusing on the peak bloom. Tamura's work reflects the desire to deliver the maximum charm of the restaurant, no matter when you visit. The space is adorned with sunflower-themed cushions and flowers from Flowers Fête. (You can enjoy the summer ambiance until around October.)▼ Welcome Drink This time, we enjoyed an original tea blended with Japanese black tea, red shiso, and herbs, evoking a refreshing sensation. Decorated with blue maple leaves, it embodies a cool Japanese aesthetic. With relaxing effects similar to aromatherapy and benefits for digestion, it prepares you for the upcoming course.【Atmosphere Inside the Restaurant】 The marble counter, shaped like a curve, allows diners to experience the chef's table ambiance from any seat, fostering natural eye contact and conversation among guests.The impressive projection mapping is beautifully enhanced by round Arita-yaki art pieces arranged in a checkerboard pattern. The visuals change intricately to match the dishes, creating an immersive experience akin to stepping into a live venue. The projections are not overly extravagant; instead, they serve as a story-telling art piece that complements the dishes and the seasonal motifs.The lighting is intentionally irregular, casting gentle shadows and radiating soft light in multiple directions. The back shelf features art dyed in the restaurant's key colors of yellow and white, using Saga's famous Nao washi paper, blending elegantly into the space."The entire atmosphere felt like a feast, with a world meticulously crafted in every direction, filling my heart with joy." 【Lunch Course】 - Edamame from Yoneda Farm | Consommé | Water Shield | Winter Melon | Purple Shiso Flower - Hoshitsubu Corn from Yamamoto Farm | Polenta | Black Truffle - Hokkaido Octopus | Sand Dolce | Fennel | Okra | Sea Grapes - Kyoto Pike Conger | Pumpkins | Golden Thread Melon | Mitsuba | Dukkah - Hyogo Akou | Celery Root | Girolle Uwabami-so | Coconut - Unis Soba | Sudachi | Eggplant | Whelk | Mint - Ibaraki Hitachi Beef | Oura Burdock | Green Peppercorn - Tomato Risotto - Kanagawa Yagishita Farm Blueberries | Chroimoji Finger Lime - Miyazaki Masahiro Mango | Hanneri Banana Passion Fruit | Coffee Beans - Petit Fours | Petit Four "The beauty of the dishes deepens with the carefully chosen tableware reflecting the seasons..." Take your time to enjoy the changing lighting and presentation of each dish, along with the beauty of the tableware. The sounds and aromas from the kitchen instantly captivated me as a food lover. Two and a half hours felt incredibly rich, barely enough to savor everything. In terms of life experiences, I can count on one hand the number of times I've felt such joy and inspiration.▶ For Corn Lovers, the Ultimate Indulgence Melt-in-your-mouth "Cream Croquette" Boiled in corn broth, with a rich "100% Corn Cream" that retains some kernels. The entire coating is made from corn. Topped with freshly fried cream croquettes and a generous shaving of black truffle, it brings an extra layer of luxury. Inside, there's grilled corn finished with soy sauce, creating a moment of fragrant delight as you take a bite. Each bite brings a new expression of flavor, naturally bringing a smile to your face.▶ A Beautiful Bouquet: Bouquet Salad A signature dish celebrating seasonal ingredients. Presented in a special dish as if receiving a bouquet from Unis, this warm salad is rich in sensory appeal. The sweetness of the steamed pike conger and pumpkin is balanced by the refreshing flavors of grain mustard and mitsuba, while the finishing spice of dukkah leaves an exotic aftertaste. The meticulously layered flavors and stunning visuals strongly reflect Chef Kurakawa's world view, making it an unforgettable dish.▶ Classic Tomato Risotto The classic tomato risotto, not listed on the menu, allows you to choose the portion based on your appetite. This risotto is made without cheese or butter, layering the umami of the ingredients. The rice is cooked in a broth rich in flavors from both sea and mountain, and the roasted tomatoes are mixed in as you eat, creating a truly delicious experience. The subtle aroma of seasonal citrus adds a lovely accent...Sweetness, acidity, and a hint of bitterness. A dessert that resonates with perfect harmony. What appeared before me was an astonishingly rich and sweet "Mango with a Sugar Content of 17 Degrees." Accompanied by the gentle richness of Hanneri Banana Crème Brûlée and the sweet-sour passion fruit. What impressed me the most was the combination with coffee gelato. The bitter depth of the coffee beautifully balances the sweetness of the fruit and the richness of the brûlée, creating a stunning harmony. Tominaga-san is a genius.▶ A Memorable Moment of the Day. As the glass fogged up over time, I noticed the sommelier, Taito-san, elegantly wiping it clean. It was impressive how he fulfilled unrequested desires, a little wish ahead of time... This thoughtful gesture was truly wonderful.Once I took a bite, I wanted to share the flavor with someone, but inevitably, someone would catch my eye and come over to chat. The team at Unis was genuinely kind.【In Conclusion...】 To Taito-san, Chef Kurakawa, Tominaga-san, and everyone else. Thank you for allowing me to experience the world of Unis for the first time, making it a day filled with happiness for me. I will never forget this feeling.I look forward to the next chapter of Unis. Less

This was my first visit back after the chef change.The dishes were as delicious as ever, and I could definitely feel the high level of skill and overall quality of the restaurant. However, I felt that the new chef's unique personality and vision weren't strongly conveyed in this meal.Given that there was a typhoon on the day of my visit, it's possible that the selection of ingredients was limited, so it might be premature to judge based on this experience alone. Rather, I am excited to see what kind of dishes will be presented as the seasons change.I could feel the restaurant's capabilities, so I look forward to returning and experiencing a course that truly reflects the new chef's style. Less

This was my first visit in two years. I heard the chef has changed, and it seems they are also attracting new customers lately.Overall, it was fantastic. The interior features a curved counter and projection mapping, making it feel like a theme park.- New Onion and Sweet Shrimp The soup was thick and full of umami, reminiscent of a delicious potage. Very tasty!- Firefly Squid Pie It’s a bit tricky to eat, but delicious. The presentation is beautiful.- Carp with Lime I learned that carp is eaten in Fukuoka. It was topped with a minty jelly, and the visual of the carp didn’t quite appeal to me. It didn’t taste fishy, though. Is this what they call innovative cuisine?- Salad with Clams The fried clams in the salad were delicious!- Fish Dish The skin was fried to a perfect crisp, just how I like it. The flavor was gentle and delightful.- Unis Soba The asparagus soup was rich, almost like a pureed version of asparagus. It seems like many of Unis's dishes are potage-style or thick appetizers. Aside from the carp, the overall impression was quite hearty (not light). However, it wasn’t overwhelming; it was delicious.- Duck I’m not really into game meat lately, so I didn’t enjoy this as much, sorry. I prefer classic beef. However, the sauce and the mushrooms on the side were incredibly tasty.- Risotto You can choose the portion size. The shrimp broth combined with the flavor of tomatoes was superb.- Dessert The beauty of the dessert surpassed its taste. It was truly stunning and would make a lovely decoration.The wine selected by the sommelier was also excellent, and you could really feel the dedication of the chef and pastry chef. It was a wonderful experience. Many guests were celebrating, and the plates were cute, making it a great recommendation for special occasions. Less