Dining with Texture: Sea Urchin as a Soft Contrast in Our Chef's Courses

Zeta Access
Jun 26
3 min read

Some of the highest-quality uni in the world comes from Hokkaido, Japan. Its cold waters help create uni that’s rich, creamy, and naturally sweet. At Shinpi Omakase, we use Sea Urchin Hokkaido Uni to bring a soft, buttery texture to our chef’s summer courses.

Each piece is gently placed atop rice or paired with other chilled seafood to highlight its smooth, melt-in-your-mouth feel. It creates a perfect contrast like soft uni beside firmer fish like bluefin tuna or sea bream. From the first bite, the texture alone leaves a lasting impression.

Summer-Themed Dishes to Savor

Chilled Soba with Botan Ebi – Cold buckwheat noodles topped with sweet shrimp; bright and clean.

A5 Wagyu Tartare – Tender, marbled beef mixed with summer herbs; light but rich.

King Salmon Sashimi – Thin slices of salmon with fresh citrus; refreshing and bright.

Frozen Yuzu Sorbet – Tart yuzu served cold to cleanse your palate; perfect for hot days.

Chilled Japanese Tea – Iced green or oolong tea that cools and refreshes.

These dishes bring summer to life. They are simple, clean, and full of flavor. They let each ingredient shine in the warmer months.

The Role of Texture in Omakase

Balance is key: Mixing creamy, firm, and chewy keeps the meal dynamic.

Pacing matters: Soft bites like uni come early, followed by firmer items like seared fish. This helps your palate stay excited.

Thoughtful variety: No two bites are the same. One bite is silky uni, the next is a crisp, charred slice of fish.

Why Shinpi Omakase Shines?

We serve 15–18 courses featuring daily-fresh raw fish, seafood, and rice.

Our menu changes with the seasons, letting us highlight summer’s best flavors.

We source the finest ingredients: Hokkaido uni, Miyazaki wagyu, Pacific bluefin tuna, and king salmon.

The dining area seats about 10 people. It feels calm and personal. The chefs interact with you throughout.

Courses include a surprise element, letting you taste something unique every time.

The Magic of Soft vs. Firm

Sea Urchin Hokkaido Uni arrives early to gently wake your taste buds.

Then comes sushi like botan ebi, hotate, or bluefin tuna—firmer bites after softer ones.

A5 Wagyu adds a rich, buttery middle.

The meal ends with softer or lightly cooked items to wind things down.

This gentle shift from silky to firm and back gives each course meaning and memory.

Why Book at Shinpi Omakase?

Shinpi Omakase offers a seasonal omakase experience in New York City. We open evenings from 5–11 pm daily. We offer courses at $139 and $169, with a premium 18-course option at $169. Reservations are recommended through Resy. We hold your table for 15 minutes if you're running late.

Our 15–18 course dinners highlight Japan’s finest ingredients like Hokkaido uni, tuna, salmon, monkfish liver, and Miyazaki wagyu. Guests also enjoy surprise courses and personal service from. Chef Eric and team At Shinpi Omakase, each meal becomes a memory of summer nights and soft textures. We build each dish with care so every bite feels special.

Lunchtime Just Got Luxurious: Join Us for Omakase

We are now open for lunch service! Enjoy the same attention to detail and seasonal ingredients in a shorter format, perfect for midday dining. Lunch reservations are available daily from 12:00–2:30 PM, offering a carefully curated selection from our dinner omakase, including Hokkaido Uni, king salmon, and wagyu. Reserve through Resy to secure your lunch seat.

Summary

We finish with the bold, creamy taste of Special Monkfish Liver. This dessert-like dish is rich, smooth, and unforgettable. It links back to the gentle uni at the start, completing the circle. The texture journey ends satisfyingly. In summer, fresh, textured dishes shine. At Shinpi Omakase, we use Sea Urchin Hokkaido Uni and Special Monkfish Liver to guide you through a thoughtfully crafted meal. Come taste softness and contrast in every bite.