Europe, like the European part of Russia, has been under summer heat since June, and the only thing that locals and tourists now want is to feel the refreshing sea breeze. But how about being Under the Sea and “tasting the sea” in the most extraordinary versions of sushi?
Under the Sea is a small Japanese sushi bar in the very center of Saint Petersburg. This sleek space has two rooms which can host 30 guests, and a sushi bar where patrons can see chefs making sushi, rolls and sashimi.
Restaurant’s elegant white-and-gray interior is covered with a light wooden ceiling with “wave” effects.
Thanks to the non-standard and unusual interior, the project has received many Russian and foreign awards: it won the AD magazine nomination in the bars and restaurants category in 2020, became the winner of the Muse Design Award, and reached the final of the prestigious American Best of Year 2020 award.
Everything is designed here down to the smallest detail with truly Asian care: cutlery, dishes, soy sauce containers and other kitchenware & decorative elements.
The menu at Under the Sea is as minimalistic as Japanese style implies: following the tradition, its creators focused on the quality of fish and seafood rather than the quantity of rice. By combining classic recipes and a signature look, Under the Sea has been able to create truly unique rolls, appetizers, sushi and sashimi.
The wine list is also minimalistic and includes mostly white wines. There is also sake — hot and cold, however, as practice shows, Rieslings and bubbles are most often chosen for sushi.
If you want something non-alcoholic, you should pay attention to freshly squeezed Smoothies: Detox, Sweety, Ginger, Fruity (260 rub.)
“St. Petersburg is the most gastronomic city in Russia, so we wanted to open a restaurant right here,” — says Galina, co-founder of Under the Sea. — Specially the idea was to create a place of our style and show the great difference to times when sushi was served with lots of rice and mayonnaise”.
This concept is most clearly seen in the signature Super Salmon Set (1090 rub). Nothing superfluous: just the difference in textures, and the freshest fish with different types of sauces. Very unusual, simple, and at the same time — more difficult than it seems.
As like any sushi place, the Under the Sea menu includes Philadelfia (560 rub) — a classic combination of salmon, avocado and cream cheese. But here like nowhere else cream cheese is served separately. As conceived by the author, the guest decides whether to eat rolls with cheese or not.
Rolls with scallops and spicy sauce called Hotate hotate (490 rub) are also noteworthy. Under the Sea’s traditional Japanese soy sauce is self-brewed.
Other starters are no less interesting: Salmon usuzukuri — thinly sliced raw fish with ponzu sauce and fried rice (510 rub);
Or Ebi Wasabi (460 rub) — large shrimps that are cooked with wasabi and the addition of condensed milk.
In the Photo: Tuna tartare with goat cheese mousse
“Many of our regular guests learned about Under the Sea during the pandemic,” — says Galina, “we won their love not only by the quality of the food delivered, but also by our eco-friendly packaging. For us, this is a very important part of the concept, and we are glad that it finds an active response among the residents of St. Petersburg as well. The next conquest in our plan is Moscow. And I really want to bring our concept to Europe, for example, to Spain!”
The undisputed hit of the Mains section is Maguro-no-hoppe tuna cheeks with celery puree and truffle sauce (610 rub).
What to choose for dessert in a Japanese restaurant, if not Mochi (150 rub/piece)? Famous Japanese rice dough mini-cakes at Under the Sea are made every morning. Filling based on creamy mousse — with Mango, Raspberry or Matcha flavors.
Another extraordinary detail — the bill together with a small card with a unique hokku poem is brought in a Japanese cup with images of famous sumo wrestlers of the past and present.
Under The Sea
Address: Vosstaniya Street, 23, Saint – Petersburg
Opening hours: Daily 13.00 – 23.00
Reservations: +78126795523;
INFO@UNDERTHESEA.RU
Instagram: @under.the.sea.sushi
Editor-in-chief: Patricia Kolari
Text Writer: Victoria Stashkevich
Technical Director: Evgeny Fedorov
Photos: EATWEEK
