Miyabi Uni UPDATE - Torrance

I cannot get over Miyabi Uni. I become visibly distracted when anyone mentions uni, and I literally salivate at the thought of it. It is an obsession that consumes me, and feeding it only exacerbates its frenzied nature. 

A lighter start, the Uni Toro Bowl. Cold micelles of toro fat cling to the taste buds, slipping slowly away, riding on grains of rice. Uni takes their places, a sweet-sea emulsion with a splash of brine, granules of greatness, finished by spears of sweetened egg.

The uni cream pasta was a luxury of silk the last time we came, but the Miyabi Uni Original Pasta piques our interest a little more today. Where the cream sauce is sticky velvet, the original has some flair. Soy adds a sharper essence of salt, and garlic lends its pungence. Flying fish roe adds oomph to the uni, and red chili cranks the spice. The spaghetti is an absolute al dente, and a binding butter brings it all together. 

We finish with Uni Croquettes, which are rich enough to be dessert. The breading is a delicate, sandpaper crisp, and the filling is a squishy mush of uni-laced flour. It tastes so much better than I'm making it sound...

We tried all different things this time around, and I am no less impressed. Though they have the advantage of an ingredient that is absolutely infallible when fresh, they also have the skill to turn it into a consistent standout, every time, in every dish.