In the quiet streets of Sursock, Beirut, something bold is stirring — and it smells like wagyu and wasabi. Tucked behind a striking black door, lined with chopstick-like linear elements, is UNI, a Neo-Izakaya with a heart in Japan and a soul in Peru. At KHAMSA, we love a good secret — and UNI is exactly that: a hidden gem with a serious flair for fusion!
“Uni”, the Japanese word for sea urchin, isn’t just a name — it’s an identity. The restaurant’s logo? A top-down view of a sea urchin shell. The interiors? Minimalist but magnetic. Designed by Dori Hitti, think bamboo-lined bars, warm wood finishes, and lighting fixtures that playfully mimic chopsticks falling from the ceiling. Hand-painted cherry blossoms bloom on the walls (courtesy of Carine Nahas), and a soft hum of Japanese jazz fills the air. Every corner whispers Tokyo — but the mood? Beirut, on its best behavior.
Behind this meticulously designed concept is Aboudi Debs, a self-proclaimed “food romantic” with Parisian sensibilities and a Nikkei obsession. After years of seeking a place that did justice to the delicate fusion of Japanese and Peruvian flavors, he decided to build his own.
“I couldn’t find a place where I could eat good sushi,” he tells us over cocktails. “So I made one.”
UNI isn’t just a restaurant — it’s a ritual. The indoor space curves gracefully around a central bar, forming a half-moon that subtly separates two distinct vibes: one side, a lively DJ-driven scene with crafted cocktails and KAWS figurines lining the top shelf; the other, a live sushi counter where chefs slice, sear, and serve in real time. Tucked away is a private omakase room — complete with a personal butler — for those craving a more intimate experience. Step outside, and you’ll find a chic outdoor setup that mirrors the same vibe-dining energy, this time with a soft Parisian au trottoir touch, perfect for late-night conversations and shared plates under the Beirut sky.
But let’s talk food.
Garden in Kyoto – A poetic start, delicate and earthy.
Lobster Taco – Bold, buttery, impossible to eat politely.
Beirut Roll – An ode to home, rolled in the colors of the flag.
Wagyu Nigiri & Salmon Aburi with Caviar – The kind of melt-in-your-mouth that demands silence and a moment of thanks.
Uso Tarte, Baba au Sake, Matcha Éclair – Yes, dessert got the memo too.
The drinks, too, deserve a headline. Designed by Paola, an Argentinian mixologist, UNI’s cocktails are all signature and curated to pair with the dishes. Our favorite? The Shiso Martini — refreshing, herbaceous, and dangerously easy to finish.
But what really lingers after the meal isn’t the wasabi kick or the perfect crunch of the taco — it’s the vibe. UNI is not loud, it’s a vibe-dining.
A “listening bar,” as Aboudi puts it. “I want people to talk, to connect, to take a breath.” That’s why it’s in Sursock. “Food is passion. If you don’t have passion, it’s not going to fly.”
It clearly shows, and as we left, he added “I heard so many mmms after every bite and that’s the best part”. We agree. UNI is a place to drop your guard, taste something unfamiliar, and fall in love with food again!
