About

東京、浅草橋。
神田川と隅田川、重要な街道が交わるこの地域は古より多くの人の往来があり、文化や人が混ざり合う地域でした。現在でも下町風情あふれる街並みと水辺の風景が残っており、隅田川へと繰り出す屋形船が多く係留され日が暮れ始めると船の灯りで水面がきらきらと輝き街に彩りを添えます。
そんな船着場のすぐ横に2020年7月、「焼鳥うにか」は開業しました。

私は東京神楽坂にある焼鳥屋で修行を始め、都内の飲食店にて経験を積んだ後、ニューヨークでの焼鳥レストランの立ち上げに参画。5年ほどニューヨークで過ごし、アジア各国、オーストラリアなど海外での生活を10年ほど経験し、多様な国籍の人々、彼らの持つ文化やアイデンティティが混ざり合い生まれる新たなカルチャーに触れてきました。
ニューヨーク時代に苦楽を共にした中南米、メキシコやグゥアテマラの人たちと共に生活していく中で自然と身についたスペイン語。

店名に掲げた「うにか」はスペイン語で「Única 」。
ユニークという意味を持ちます。

基本の上に立脚しながら、あまり凝り固まりすぎず、柔軟な姿勢で。
焼き鳥と共に世界中を旅するような気持ちで。
季節ごとに内容を変えるコース料理をご提供します。

料理の世界に飛び込んだ時から私の基礎となっている焼鳥。
大和肉鶏、伊達鶏、比内地鶏など国内の厳選された鶏肉を使い備長炭で焼き上げます。
炭の音に耳を傾け「焼き」と「塩」に注力して極力シンプルに。

一方、お料理には東京近郊の心強い農家たちから届くオーガニックの野菜を中心に使用しています。
私自身が世界各国で出会った食文化を取り入れて、経験と感性で食材の取り合わせやソース選びなどを少し変えることで多様な文化が混ざり合って楽しんでいただけるよう工夫しています。

いつの時代もさまざまなカルチャーが混ざり合う東京浅草橋から世界へ。

ありそうで少し違う、気を衒わず、肩の力を抜いて。
いつもの夜、旅の途中、大切な方と。
水面を眺めに夕涼みに出かけるような気持ちでユニークな“うにか料理”をお楽しみいただければ幸いです。


店主　小林大輔

Asakusabashi, Tokyo.
This area, where the Kanda River, the Sumida River, and important highways intersect, has been a place where many people have come and gone since ancient times, and where culture and people have mingled. Even today, the downtown atmosphere of the area and its waterside scenery can still be seen, and many yakatabune (pleasure boats) moored along the Sumida River add color to the town as the lights of the boats sparkle on the water when the sun begins to set.
"Yakitori Unika" opened in July 2020 right next to the pier.

I started my training at a yakitori restaurant in Kagurazaka, Tokyo, and after gaining experience at other restaurants in Tokyo, I participated in the launch of a yakitori restaurant in New York City. I have been exposed to a new culture born from the mixture of people of different nationalities, cultures, and identities.
I have also learned Spanish naturally through living with people from Mexico and Guatemala, with whom I shared many hardships and joys during my time in New York.

The name of the restaurant, " única," is Spanish for "única," meaning "unique."

While standing on the basics, we are flexible and not too rigid.
It's like traveling the world through yakitori.
We offer course meals that change with the seasons.

Yakitori has been my foundation since I started my career in the culinary world.
We use carefully selected domestic chicken meat such as Yamatonikudori chicken, Date chicken, and Hinai chicken, and grill it over binchotan charcoal.
I keep it as simple as possible, listening to the sound of the charcoal and focusing on the "grill" and "salt.

On the other hand, we use mainly organic vegetables delivered from passionate farmers in the suburbs of Tokyo for our dishes.
I have taken in the food cultures I have encountered in countries around the world, and I use my experience and sensitivity to make slight changes in the combination of ingredients and the choice of sauces, so that the guests can enjoy a mixture of diverse cultures.

From Asakusabashi, Tokyo, where various cultures have always mixed together, to the world.

It seems to be a little different, but it is not pedantic, and you can relax your shoulders.
On a regular night, on a trip, with your loved ones.
We hope you will enjoy our unique " Única Cuisine" as if you were going out to enjoy the cool of the evening with a view of the water.


Owner Daisuke Kobayashi