Top Uni dishes in San Francisco

Sea urchin atop scallop nigiri, a Kusakabe signature combination

Briny, creamy sea urchin with sweet ocean flavor and melt-in-mouth texture

Silky, delicate egg custard layered with briny snow crab, creamy uni, and popping ikura

A lavish nori tostada topped with spiny lobster, uni, and golden Kaluga caviar—an indulgent opener

Sea urchin on warm toast — the signature, included in every Cook For You tasting.

A savory creme brulee with briny sea urchin custard topped with caviar — the signature dish that people return for again and again

Creamy, briny Santa Barbara sea urchin served as nigiri — pure oceanic sweetness in every bite

Housemade sea urchin pâté with maldon salt and pear‑ginger compote, creamy and briny

Sea urchin hand roll — briny, creamy, and the perfect complement to the bar's Japanese spirits selection

A standout dish praised for its rich, oceanic flavors, combining creamy uni with briny caviar and striking squid ink noodles.

A luxurious, layered broth featuring premium crab, sea urchin, and caviar.

A single perfect spoonful of creamy sea urchin -- simple, elegant, and a true test of ingredient quality

Sashimi‑grade spot prawn marinated in shaoxing, topped with uni and caviar—creamy, sweet, and refined.

Sea urchin nigiri served traditionally over rice with nori.

Rich bowl of soy‑marinated sweet shrimp, uni, ikura and egg yolk over rice, bound with toasted nori

Briny, creamy sea urchin on crisp toast—often cited as a highlight for its rich umami and elegant simplicity

Creamy and briny Santa Barbara uni, offering a distinct oceanic sweetness and a rich, custardy texture.

Crispy‑yet‑soft toast topped with uni, scallop, soy yolk and trout roe—rich ocean flavors in a delicate bite

Crisp arancini with creamy uni‑risotto interior and shiitake‑mint sauce—rich and briny.

A luxurious hand roll combining briny uni and sweet lobster — the splurge item and worth every penny

A luxurious combination of rich bluefin toro and creamy uni, a decadent choice for seafood lovers.

Prized Santa Barbara sea urchin, known for its creamy texture and distinct briny, sweet, and umami-rich flavor profile.

Sea urchin flown in from Hokkaido, served as nigiri.

Decadent bowl of sea urchin and fatty tuna over sushi rice, often with truffle

Cold soba topped with sea urchin, repeatedly called a course highlight.

A celebrated small plate praised for its exquisite texture and unparalleled freshness.

Vibrant uni hand roll with bluefin tuna sourced from Toyosu Market.

Creamy, briny sea urchin, a delicacy prized for its rich, oceanic flavor.