Previously the sleek subterranean spot tucked beneath Ken Oringer’s iconic Clio restaurant, UNI was reborn in early 2016. Its reincarnation, which extends throughout the ground floor space within The Eliot Hotel, stays true to its award-winning roots while adding elements that keep it right on the cutting edge.

UNI continues to offer innovative sashimi interpretations of exotic fish, using the freshest seafood and a host of exceptional ingredients, and marrying worldly flavors with traditional Japanese techniques. New to the menu is the addition of Nigiri and Maki-style sushi at the restaurant’s 9-seat sushi bar. There’s also a small plates menu and a late night menu that both take their cues from global street food.

The bar program mirrors the thoughtful yet lighthearted approach to food at UNI. A seamless intermingling of classic cocktail technique and playful tiki-style concoctions showcases blended spirits, fresh juices and housemade sours to complement the umami of the food menu. Sake also continues to be emphasized with 1 draft sake available and more than 20 varieties served by the glass, bottle and pitcher.

Renovated and redesigned by Peter Niemetz, who designed the original space, UNI continues to feel clean and modern, but with elements of dark rustic wood and colorful tattoo-inspired art. The artsy pops of color, pulsing energy of the restaurant’s three “bars” (drinks, sashimi, sushi), active kitchen and spirited staff create a more upbeat, casual experience.