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Miyabi Uni


"The ocean's greatest delicacy... in every imaginable way"

- Eater LA

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Miyabi Uni


"The ocean's greatest delicacy... in every imaginable way"

- Eater LA

 

Our Story

Classically trained in Japan and critically acclaimed for their cuisine all over the world, our master chefs bring over 90 years of collective Japanese fine dining experience and bridge the past and present as they take diners on a journey of traditional flavors and modern creations through their exploration of sea urchin.

 
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Our Menu


Our Menu


Our focus, first and foremost, is on the quality of our ingredients.  We highlight this quality through the unique artistry of our master chefs, who are able to make the most simple dishes bold and timeless.  Our diverse menu will challenge the traditional preparation styles of sea urchin and bring the Japanese delicacy to new heights.  On top of exclusive daily menu items, we offer a variety of other traditional Japanese and non-traditional items and our meals can be paired with carefully selected wines, sakes and beers from the finest wineries and breweries from all over the world.

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Our Kitchen


Our Kitchen


Isao Minami

EXECUTIVE/MASTER CHEF

Minami-san is a professionally trained French and Japanese chef whose skills have been honed and refined over the last 40 years.  Beginning his culinary career in Japan in 1973 at the Kuurakuen horse race stadium as a line chef, Minami-san’s journey in Japan has taken him through opportunities at the Tokyo Business Hotel to his own establishment, a successful high-end French/Japanese fusion restaurant in Aoyama, Tokyo.  In 2003, in support of his daughter’s dream to become an Olympic ice skater, Minami-san moved his family to the United States and continued working in the culinary field, as an executive chef for Benihana USA in Torrance, CA.  In 2013, he left Benihana to explore his skills surrounding the preparation of sea urchin and served on the founding culinary team as an executive chef for the Maruhide Uni Club in Torrance, CA.  Minami-san served in this role all the way up until opening Miyabi Uni with the general partners in 2017.

Hisao Kasama

EXECUTIVE/MASTER CHEF

Hisao-san is a professionally trained Japanese chef with 50 years of experience spanning from Japan to the United States.  As a young chef, Hisao-san worked in a variety of establishments in Japan/US before opening his own Japanese fine dining restaurant in Florida in 1983. The restaurant had a long successful run of almost 20 years before the lease ended in 2002 and the landlord decided to sell the property for redevelopment.  Seeking a new opportunity and adventure with his family, Hisao-san moved to California in 2003 and continued his culinary career by taking on the role of an executive chef at Benihana USA in Torrance, where he met chef Minami-san.  He joined Minami-san at the Maruhide Uni Club in 2013 and helped develop the concept as an executive chef there until working alongside Minami-san and the general partners to open Miyabi Uni in 2017.