Though it can seem daunting to prepare, with a spiky, tough exterior, sea urchin is a deceptively easy dish that will impress at dinner parties and pair perfectly with Champagne. David Yoshimura, head chef of Nisei in San Francisco, shares how he likes to prepare uni, the delicious golden center of a sea urchin; Ian Cobb, Nisei’s wine director, contributes his favorite Champagne to match. Get all the intel from the experts on serving uni at home!
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