For the uninitiated (this is not a pun), there are many different types of uni. The best way to get yourself acquainted with these precious jewels of the sea is to try several types at one go. That would probably allow you to better discern the differences in taste and texture.
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赤ウニ Aka Uni (Red Sea Urchin) from Kyushu.
Definitely the creamiest in texture of the 3 types that I had that night. Each bite started with a burst of sweetness and the Aka Uni was also the only one with a hint of bitterness towards the end.
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北紫ウニ Kita Murasaki Uni (North Purple Sea Urchin) from Hokkaido.
Apparently, summer is the best time of the year to consume Kita Murasaki Uni. This was the briniest of the lot and those who love this “taste of the sea” will easily declare the Kita Murasaki Uni their favourite.The sweetness paled in comparison to the Aka Uni but made up for it with a briny flavour profile.
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塩ウニ Brined Uni
Look at how plump each tongue is, the result of having been preserved in salt water. There was a very delicate sweetness to this amidst the saltiness from the preservation. The texture was really unique as well, with each bite reminiscent of a gently bursting ikura.
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Also, Ishikawa-San (Our Itamae for the night) recommended complementing each tongue of Aka Uni and Kita Murasaki Uni with some sea salt. Till today, I’m still puzzled by how the sea salt managed to enhance the sweetness of the uni.

One thing for certain, 美味しいですね! (っ˘ڡ˘ς)