Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
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Specialities
Food
![[Representing the four seasons of sea urchins] Over 200 species of sea urchins per year, 15 to 20 species of sea urchins at any given time](https://tblg.k-img.com/restaurant/images/Rvw/129199/320x320_square_129199919.jpg)
[Representing the four seasons of sea urchins] Over 200 species of sea urchins per year, 15 to 20 species of sea urchins at any given time
Chef
A full course of sea urchin from appetizers to dessert prepared by a sea urchin master! !
Drink
A wide selection of wines carefully selected by sommeliers and sake made to go well with sea urchin
Space
Available for dates, girls' gatherings, banquets with gourmet friends, and private room entertainment.
Set menu
【ウニの食べ比べ12種が食べられる】スタンダードコース￥165006dishes
ウニの世界にも四季があることをご存知でしたか？unico-coでは、その季節に合った旬のウニを12種類以上食べ比べすることが出来ます。 全国から厳選された旬のウニは常時15種ほど。圧巻の一皿「12種食べ比べ」をはじめ、イタリアンをベースにした斬新なウニ料理の数々。その土地の食材×その土地のウニ。その旬の食材×その旬のウニ。 他の店舗では決して味わうことのできないウニとの出会いが貴方を待っています。
- Accountable time
- 11:30～23:00
【贅の極みをご堪能したい方へ】ラグジュアリーコース￥275008dishes
unico-coのスペシャリテを全て組み込んだ究極のコースです。 当店自慢の人気看板メニューを味わい尽くせます。 ランチ・ディナーともにご利用可能となっております。
ランチコース￥55004dishes
ランチ限定のコースです。 贅沢なひと時をお過ごしください。 ＊こちらのコースの提供時間は1時間00分～1時間30分が目安です。 お急ぎの場合は前日までにご連絡ください。当日ですと対応できない場合があります。
- Accountable time
- 11:30～15:00
Review
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Review 145casesFollower 128PeoplePick-up reviews selected by restaurants.
全国厳選された12種類のウニを食べ比べ
★地中海ブルーに統一された清楚な店内 6月には、日テレ鉄腕ダッシュの「グリル厄介」にも出演されたお店です。 http://www.ntv.co.jp/dash/contents/grill/restaurant/2019/0623/ シェフの辻田さんは、荒木町にもう1店舗イタリアンのお店を経営されていて、数年前に伺ったことがあるのですが、今回憧れのこちらのお店に来店することが出来まし...Find out more
2019/09 Visitation
1times
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Review 1,456casesFollower 2,026PeopleA trip to compare and sample sea urc...
It was a sea urchin parade at the sea urchin specialty store (^^) along Shinmichi Stree...Find out more
2023/09 Visitation
1times
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Review 1,533casesFollower 1,146Peopleコスパの悪さ、提供の遅さ、冷めた料理
平日？お盆のお昼に訪問。 予約して行きました。 5000円ちょいのコース。 前菜 うにを使ってるものがたくさん。 揚げ物は冷めている、提供遅いし、どれもイマイチですか...Find out more
2022/08 Visitation
1times
Restaurant information
Details
| Restaurant name |
Uni Semmon Resutoran Unikoko（Uni Semmon Resutoran Unikoko）
|
|---|---|
| Categories | Italian、Innovative cuisine、Seafood |
| Phone number (for reservation and inquiry)・Inquiry |
03-3353-0255 |
| Reservation Availability |
Reservations Only
営業時間中のお電話は対応できない場合がございますので～11時半、 |
| Address |
東京都新宿区四谷1-7-18 アクトワールドビル 3F |
| Transportation |
2 minutes walk from Yotsuya Station (Tokyo Metro Marunouchi Line, Tokyo Metro Namboku Line, JR Chuo Line) 189 meters from Yotsuya. |
| Opening hours |
|
| Budget |
￥20,000～￥29,999 ￥8,000～￥9,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay) |
| Table money/charge |
サービス料10％ |
Seats/facilities
| Number of seats |
14 Seats （ We have private rooms for 2 to 16 people, and reserved spaces for up to 24 people.） |
|---|---|
| Private dining rooms |
OK For 2 people、For 4 people、For 6 people、For 8 people、For 10-20 people、For 20-30 people Private rooms for 2 to 24 people are available, and a private room fee of ¥3,300 is charged. We will only accept inquiries by phone. Even if you write in the request column, we may not be able to accommodate your request. |
| Private use |
OK For 20-50 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed We recommend the nearby Komore Yotsuya parking lot, but it takes 15 minutes to park. |
| Space/facilities |
Stylish space,Comfortable space,Counter,With projector,Free Wi-Fi available |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant |
| Service |
Extended party hours (more than 2.5 hours),(Surprise) Party accommodations(Birthday plate),BYOB,Sommelier,Pet friendly (Good for pets),Take-out |
| With children |
Kids are welcome(Babies are welcome)
We accept reservations from any age as long as the person making the reservation is responsible. However, we may not be able to respond to requests such as increasing the speed of delivery, depending on the status of other reservations. Please let us know your requests at the time of reservation. |
| Website | |
| The opening day |
2015.11.11 |
| Remarks |
Unicoco offers catering (starting at 100,000 yen). Leave your special day to us. Reservations for private rooms are accepted by phone only. *Pets are only allowed in private rooms. *Only pet owners who are responsible for their pets are allowed. *We may ask you to leave if you make excessive noise. |
閉じる
Food [Representing the four seasons of sea urchins] Over 200 species of sea urchins per year, 15 to 20 species of sea urchins at any given time
I am often asked, "When is the best time to eat sea urchin?" A store where you can find the answer for yourself. Look, eat and feel! We always purchase 15 to 20 types of sea urchin that are in season, and there are over 200 types of sea urchin throughout the year.First of all, there are characteristics by type, and then there are differences by region of production. Our specialty is the ``Nationwide Sea Urchin Tasting Plate'' where you can taste and compare 12 types of sea urchin on one plate. Sea urchin lovers will all smile at this restaurant, where they can enjoy the subtle differences in flavor and discover a variety of tastes.
ChefA full course of sea urchin from appetizers to dessert prepared by a sea urchin master! !
A master who eats more than 200 types of sea urchin a year and travels to various production areas around the country to study, expresses Italian Cuisine he has learned about [local sea urchin x local ingredients] and [seasonal sea urchin x seasonal ingredients]. A full course of sea urchin that uses five flavors and various sea urchin cooking methods is perfect for pairing with Maniac wine, which is recommended by a master sommelier, or sake from the Unicoco label. Please fully enjoy the world of sea urchins!
DrinkA wide selection of wines carefully selected by sommeliers and sake made to go well with sea urchin
At any given time, we have over 200 wines carefully selected by the owner, who is also a sommelier and has studied pairing wine and food throughout Italy. Our store only has one type of sake, the original label ``unico-co''. Produced in collaboration with the owner of Chinju no Mori Animismbar, this is a masterpiece created to match the taste of various sea urchins. Rice is grown completely without pesticides. This is the finest sake created specifically for comparing the tastes of sea urchin. There are many wines that are not on the menu.
SpaceAvailable for dates, girls' gatherings, banquets with gourmet friends, and private room entertainment.
The interior of the restaurant is based on white and blue, making it feel like you're eating sea urchin in the Mediterranean. All plates are made of Sugahara glass. The cutlery is a colorful cutipol. You can enjoy it in a variety of situations, such as at the counter if you are alone, at a table or in a private room for a date or girls' night out, or for entertaining sea urchins or anniversaries. Every year on this day, we have many customers who call us Unicoco, and we are good at making various arrangements to suit our customers.
[reservation on the day! ] Wonderland for sea urchin lovers!! ︎
A sea urchin specialty store where you can enjoy sea urchin from all over Japan. The size of its impact has become a hot topic, including TBS's "King's Brunch" (broadcast on October 19, 2019) and Nipp
...on Television's "The!" Iron arm! dash! ! ” (June 23, 2019) and has been featured in many media outlets. `` Restaurants by sea urchin maniacs, by sea urchin maniacs, for sea urchin maniacs.'' A completely new world of sea urchin cuisine that combines Italian and Italian Cuisine urchin carefully selected by a chef who has eaten sea urchin all over the country.