Tony Messina at UNI

Bio

Executive Chef/Partner with Ken Oringer of UNI in Boston

Behind the Scenes

From My Menu

Chef Jamie Bissonnette reviews Sushi at UNI
$$$ | Seafood | Japanese | Full Bar | Modern | Takes Reservations
Back Bay
"Epic. Amazing rice and perfect fish. Uni 2.o is epic and amazing."
Chef Tony Messina reviews Sea urchin sashimi with blood orange tiradito sauce, ras el hanout, and pine nut croquant at UNI
$$$ | Seafood | Japanese | Full Bar | Modern | Takes Reservations
Back Bay
"Sea urchin sashimi with blood orange tiradito sauce, ras el hanout, and pine nut croquant. #uni #sashimi #sushi #boston #citrus #winter #Repost @beautifulcuisine with @repostapp ・・・ UNI (CALIFORNIA GOLD URCHIN) SASHIMI. Blood orange, ras el hanout, pine nut. @uni_boston @tony_messina1 @kenoringer"
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Chef Tony Messina reviews Razor clam ceviche with compressed Asian pear, house made Wagyu lardo and ushiojiro at UNI
$$$ | Seafood | Japanese | Full Bar | Modern | Takes Reservations
Back Bay
"Razor clam ceviche with compressed Asian pear, house made Wagyu lardo, and ushiojiro. @fl_eric #ceviche #clam #sushi #sashimi #wagyu #uni #boston #Repost @beautifulcuisine with @repostapp ・・・ MATEGAI (RAZOR CLAM) SASHIMI. Pear, wagyu lardo, ushiojiru. @uni_boston @tony_messina1"
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Chef Tony Messina reviews Suzuki sashimi with maguro shirodashi, garlic soy, and lemongrass oil at UNI
$$$ | Seafood | Japanese | Full Bar | Modern | Takes Reservations
Back Bay
"Suzuki sashimi with maguro shirodashi, garlic soy, and lemongrass oil. #bass #sashimi #sushi #lemongrass #uni #boston #Repost @beautifulcuisine with @repostapp ・・・ SUZUKI (BASS) SASHIMI. Maguro shirodashi, lemongrass, garlic. @uni_boston @tony_messina1"
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Chef Tony Messina reviews Shima aji sashimi with mala powder, smoked apple, and goji berry-red ginger vinaigrette at UNI
$$$ | Seafood | Japanese | Full Bar | Modern | Takes Reservations
Back Bay
"Shima aji sashimi with mala powder, smoked apple, and goji berry-red ginger vinaigrette. #sashimi #sushi #red #uni #boston #Repost @beautifulcuisine with @repostapp ・・・ SHIMA AJI - STRIPED JACK SASHIMI. Mala flavors, goji berry, ginger. @uni_boston @tony_messina1"
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Chef Tony Messina reviews Cucumber and cured Sicilian tuna heart nigiri at UNI
$$$ | Seafood | Japanese | Full Bar | Modern | Takes Reservations
Back Bay
"Cucumber and cured Sicilian tuna heart nigiri. #nigiri #sashimi #uni #boston #Repost @beautifulcuisine with @repostapp ・・・ CUCUMBER & CURED TUNA HEART NIGIRI. @uni_boston @tony_messina1 @akirajamo"
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