Paris, February 6, 2026 – Bulldozer Group, founded by Alexander Orlov, has opened its newest establishment, ‘Uni’ (Japanese for ‘sea urchin’), at 10 rue de la Trémoille in the heart of Paris’ prestigious Golden Triangle (75008). This marks the group’s latest venture, adding to its international portfolio that includes locations in Dubai, London, Marbella, and New York.
Sophisticated Design and Ambiance
The interior of Uni, designed by 2M Architecture Intérieure, offers a sophisticated and immersive experience. The main dining room, accommodating 50 guests, evokes an imperial aesthetic. A second room for 20 features delicate 17th-century Japanese prints, while a private lounge for 8 offers a glimpse into the secret world of samurais.
Chef Akmal Anuar’s Culinary Vision
At the helm of the kitchen is Chef Akmal Anuar, whose extensive background includes training with Belgian Chef Emmanuel Stroobant at Saint-Pierre**, Iggy’s in Singapore, and working alongside Chef Richard Sandoval in Dubai. Anuar also led several establishments, including the Michelin-starred 11 WoodFire. He brings a highly personal and precise vision to contemporary Japanese cuisine, characterized by its refined and exacting nature.
The menu expertly blends the freshness of raw preparations like sushi, nigiri, makis, and tartares with the raw and intense flavors achieved through Binchotan charcoal grilling. Highlights include the Black Cod with miso and Daikon radish pickles (€49), and marinated Lamb Chops with Gochujang and Asian pear (€39).
Signature Dishes and Exquisite Pairings
Executive Chef Dmitri Pak meticulously crafts each dish, focusing on precise cuts, cooking techniques, and seasonings to reveal subtle and surprising flavor combinations. Notable creations include the Maguro no sashimi (new-style tuna sashimi with truffle shavings and sesame ponzu – €28) and the Uni ponzu (sea urchin with ponzu sauce and quail eggs – €13), a signature dish that can also be enjoyed with crab and truffled cream (€21) or Carabineros prawns (€25).
Desserts, Sake, and Creative Cocktails
Dessert options range from Basque cheesecake with Yuzu to Japanese Baklava, Chocolate/Maldon salt tart, and mochi (€8-19). These can be paired with exceptional sake (Junmai Daiginjo), Japanese wines, or creative cocktails such as the Hachiman (Nikka Coffey Gin, Soju Plum, melon syrup, acidic solution, gentian – €23), the Tatsu (Campari Bitter, Red Vermouth, Carpano Classico, watermelon syrup, San Pellegrino – €23), or the Gumyocho (Don Julio Silver Tequila, lime juice, yuzu juice, kumquat liqueur, caramel syrup – €23).
Accessible Lunch Menu
Uni also offers an accessible lunch menu from Tuesday to Saturday for €59, which includes a starter, a choice of sushiroll/handroll, nigiri, a main course, and a dessert. This new Parisian address promises a unique culinary journey through contemporary Japanese flavors in a meticulously designed setting.
