Ken Oringer and Tony Messina’s restaurant pulls out all the stops, serving contemporary Japanese cuisine, global street-food inspired small plates, and innovative makimono, nigiri and sashimi. Uni sources its seafood from local fisherman as well as Tokyo’s Tsukiji Market. The sophisticated, modern atmosphere is enhanced with sleek, dark wood and tattoo-inspired art. Ramen is popular, and exclusively served on weekend evenings only. Sake pours by the glass, pitcher and bottle. D (daily).