How We Buy Uni: A Look Into Uni Grading and Market Selection
How We Buy Uni: A Look Into Uni Grading and Market Selection
At Hokkaido Uni Shop, our days often start with early morning phone calls to the market floor—scanning photos, asking about brand arrivals, and securing the best trays before they disappear. Buying Uni isn’t just about checking a price or placing a bulk order. It’s more collective effort with our buyers and customes—and a bit of a gamble—guided by deep relationships, experience, and a careful eye for quality.
For those curious about how we select Uni and what all those grades and terms mean, here’s a behind-the-scenes look at the grading criteria for Uni and how we actually buy it in the market.
What is Uni Grading?
Uni (sea urchin) is evaluated at the market based on appearance, color, texture, size, and arrangement. While taste is incredibly important, it's often assumed that the freshest trays will naturally deliver exceptional flavor—so visual and structural quality become key points of grading.
Here are the main grading categories you’ll see used:
① Gokujo (極上) – Premium Highest Grade
This is the top of the top. The best-quality Uni available that day.
- Rich, vibrant color (deep yellow to golden orange)
- Large, uniform tongues
- Smooth, dry texture with a gentle sheen
- Perfect alignment (if arranged)
- Very limited quantity—this is usually reserved for high-end sushi chefs or special clients
We often secure Gokujo trays early in the morning before they hit auction.
② Tokujo (特上) – Special Premium Grade
Just one step below Gokujo, but still beautiful Uni.
- Good alignment and color
- Slight variations in size or dryness
- Great for high-end restaurants and sushi counters
Tokujo is a favorite for customers who want excellent quality with more flexibility on cost.
③ Jo (上) – Upper Grade
Still high-quality, but with more visible variation.
- Some differences in roe size or slight irregularities in texture
- Still neatly packed
- Excellent for mid- to high-range sushi and donburi shops
We often recommend Jo grade for Omakase counters that want consistent quality but don’t need perfection.
④ Nami (並) – Standard Grade
This grade works well for everyday restaurant use or cooked dishes.
- May have uneven shapes or mixed color
- Slight imperfections in texture or moisture
- Still tastes good but not visually ideal
We’ll sometimes use Nami for value sets or limited-time menus.
⑤ Yasu (安) – Economy Grade
- Loose-packed Uni
- Broken tongues, mixed color, high moisture
- Usually used for cooked items like pasta, risotto, or sauces
This is the most affordable grade and often sold quickly for its versatility in hot dishes.
How We Buy Uni at the Market
Here’s how we usually request and purchase Uni at Toyosu and other regional markets:
① By Brand Name
This is the most direct way. We specify:
- Brand (e.g., Kawamura, Ichikawa, Hadate)
- Tray size (50g, 100g, 250g, 300g, etc.)
- Type (Bafun or Murasaki)
- Plus any personal preferences (e.g., “less dry,” “from Rebun,” “light color”)
② By Tray Size
We may also buy Uni based on the amount our customers want—especially for restaurants or home chefs trying it for the first time:
- 50g for sampling
- 250g for a small dinner or two-person Omakase
- 400g+ for full-scale service
③ By Arrangement Style
We often deal in the 205g bento-style boxes, which come in two main forms:
- Bara (ばら) – Loose, hand-packed Uni pieces
- Narabi (並び) – Carefully aligned, aesthetically packed tongues
The visual difference is huge, and many high-end chefs prefer Narabi.
④ By Grade
If we know the brand or supplier well, we can also buy based on grade only—especially useful when sourcing from areas like Rishiri or Eastern Hokkaido where small batches vary every day.
So............
We don’t buy from random auctions. We work with trusted suppliers and regional Uni producers across Hokkaido, Tohoku, and even Kyushu—people we know personally. That means we can reserve top trays before they even show up on auction lists. It also allows us to offer our overseas customers the same quality as Tokyo’s finest restaurants—without the middlemen.
If you’re curious about Uni grades or unsure which type is right for you, just DM us or email anytime. We’re happy to walk you through it or even handpick trays to suit your preferences.
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Contact us: hokkaidounishop@gmail.com
Let’s keep sharing the real taste of Hokkaido—one tray at a time.
—Tad Kumagai
Founder, Hokkaido Uni Shop
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