Uni

Uni runs on Comm Ave as an izakaya with real nerve — a hip hop soundtrack, a room that feels like the party you needed an in to find, and a menu built to match that energy. The tableside hot rock wagyu is the stunt dish, and it earns its spot: you're the one cooking pricey cuts of beef at your own table, which is either thrilling or terrifying depending on your relationship with open flame, but either way it works.

The structure gives you two honest paths. Go a la carte and build your own night, or hand it to the kitchen's daily tasting menu and let it run from nigiri flights to pork cheek agnolotti. That range — raw fish discipline next to a pasta course built on pork cheek — is the kind of move that could read as scattered somewhere else. Here it reads as a kitchen that knows exactly what it's doing and isn't interested in staying in one lane.

Nothing on the menu is just decoration. The fun dishes taste as good as they look, which is the harder trick. Uni is a night out that remembers to also be a very good meal.