01 / ABOUT THE PLACE
About this place
Along Meguro-dori, set slightly back from the bustle of the main thoroughfare in a calm dining room, Restaurant Unique offers an unhurried appreciation of seasonal meats. Beyond staples such as beef and pork, the menu features game birds and wild meats—wood pigeon, Yezo sika deer, and, depending on deliveries, Asian black bear and grey partridge—prepared with classical French culinary technique.
A rewarding start to the meal comes with pork rillettes served alongside bread or a neatly baked pâté en croûte. Combining venison, wild boar, wood pigeon, and foie gras, the pâté brings the crisp, fragrant bite of the crust together with robust meaty depths, setting a focused tone for what follows. For a seafood-driven starter, there is also cauliflower mousse layered with snow crab, sea urchin, and lobster cream—a rich burst of ocean savor well suited to a glass of white wine.
The highlights among the main dishes include meats baked in pastry, carefully adjusted to the condition of the filling and the dough, as well as roast dishes showcasing precise heat control. A pie encasing Asian black bear and wood pigeon, accompanied by a concentrated red wine sauce, makes an imposing centerpiece where rich game flavor and buttery pastry become one. Roast wood pigeon served with an offal-based sauce and roast Yezo sika deer inner thigh reveal an equally thoughtful touch with sauces that draw out the character of wild ingredients. Alongside game, classic pork preparations are also on offer, such as crisp-skinned confit of Okinawan Agu pork belly or cocotte-roasted Aino Natural Pork, allowing diners to tailor the meal to their tastes.
Generous portion sizes make it easy either to share à la carte cuts among a small party or to settle into the curated rhythm of a set course. Operating primarily for dinner, the restaurant requires advance reservations, making it a fine setting for an unhurried evening centered around hearty cooking and wine.
