2 Michelin StarsLuxury Ingredient
Sea Urchin (Uni)
Sea urchin roe—known as uni in Japanese cuisine—polarizes first-time diners with its intense ocean flavor and custardy texture. Those who acquire the taste become devotees, seeking out the finest specimens from Hokkaido, Japan, where cold waters produce exceptionally sweet, creamy uni. Good uni tastes like the sea distilled to its essence: briny but not fishy, with a subtle sweetness and an almost melting texture. Bad uni tastes metallic and bitter—a reminder that uni must be consumed within hours of harvest to maintain its delicate flavor. This perishability is why premium uni commands $50-100 per tray at high-end restaurants. Chefs like Dominique Crenn and Noah Sandoval showcase uni's versatility beyond sushi: folded into butter for brioche, whipped into custards, or served raw atop crispy rice. Each preparation highlights uni's ability to add oceanic depth without overpowering other ingredients.
Origin: Hokkaido, Japan
Season: September - April
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Featured Experiences
Where to Experience Sea Urchin (Uni)
These restaurants feature exceptional preparations of Sea Urchin (Uni), curated by our concierge team for discerning diners.
2 Michelin Stars
3 Michelin StarsThe Story of Sea Urchin (Uni)
Sea urchin roe—known as uni in Japanese cuisine—polarizes first-time diners with its intense ocean flavor and custardy texture. Those who acquire the taste become devotees, seeking out the finest specimens from Hokkaido, Japan, where cold waters produce exceptionally sweet, creamy uni. Good uni tastes like the sea distilled to its essence: briny but not fishy, with a subtle sweetness and an almost melting texture. Bad uni tastes metallic and bitter—a reminder that uni must be consumed within hours of harvest to maintain its delicate flavor. This perishability is why premium uni commands $50-100 per tray at high-end restaurants. Chefs like Dominique Crenn and Noah Sandoval showcase uni's versatility beyond sushi: folded into butter for brioche, whipped into custards, or served raw atop crispy rice. Each preparation highlights uni's ability to add oceanic depth without overpowering other ingredients.
Origin
Hokkaido, Japan
Peak Season
September - April
Chef Perspectives on Sea Urchin (Uni)
Hear from the chefs who have mastered this ingredient at their restaurants.
"A bite‑sized canapé featuring creamy Hokkaido sea urchin atop a crispy base."
Le Bernardin
Oriole →"House‑baked brioche from Chef Crenn’s grandmother’s recipe served with creamy sea urchin butter."
Le Bernardin
Atelier Crenn →Seasonal Availability
Sea Urchin (Uni) is at its peak during September - April.
Plan your dining experience during these months to enjoy this ingredient at its finest. Many of our partner restaurants offer special seasonal tasting menus featuring Sea Urchin (Uni).
Restaurants Serving Seasonal Sea Urchin (Uni)
- Oriole
- Atelier Crenn
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