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Uni

Uni Dinner Club

The Experience
Each month, Chef David & the Uni culinary team will prepare a rotating multi-course dinner featuring the best of their signature prepared dishes, seasonal specials, and off-menu creations from the kitchen! Initial memberships are limited. 
Cocktail Pairing
Freshly bottled cocktails tailored to each month's menu.
Pickup or Delivery?

Due to high demand, this program now has a waitlist to join

  1. Join the Waitlist: Secure your spot for when new memberships open up by joining the waitlist.
  2. Checkout: Make your selections above and proceed to checkout as usual. You won't be billed yet.
  3. Auto-Enrollment: When slots become available, we'll auto-enroll you with an option to opt-out before billing.
  4. Manage Membership: Manage or cancel your waitlist reservation or membership anytime via your member portal; note that cancellation will forfeit your spot in line.
  • Miso Soup— green onion, shiitake, hijiki 
  • Shishito Peppers— sapporo caramel, fried garlic, lapsang souchong 
  • Wagyu Beef Dumplings— mala oil, pecorino,yellow chive condiment 
  • Dungeness Crab Fried Rice— pineapple, garlic chives, nuoc cham 
  • Kurobuta Spare Rib— gochujang bbq, pickled jicama 
  • Panna Cotta— strawberry-yuzu granita, macadamia, white chocolate
  • & More Surprises! 
All meals come fully prepared with reheating instructions from the kitchen — simply assemble & serve.
You can skip a month, pause or cancel your membership anytime via your Table22 member portal.
Serving inventive Japanese cuisine using the freshest seafood from Tokyo’s famed Tsukiji market and local New England fishermen, and borrowing influence from the streets of Tokyo, Shanghai, Singapore, Bangkok and Bangladesh, Uni is the evolution of Ken Oringer’s intimate sashimi bar of the same name, which expanded into the former Clio space in 2016. UNI is currently helmed by Executive Chef David Bazirgan.