Uni or Sea Urchin is a world-class delicacy - each Uni contains only five of the gonads (Uni's roe, or eggs), which makes it a special luxury on par with eating Wagyu beef in Japan.
The island of Hokkaido of course, is where the very best Uni from Japan is harvested. This is because Uni here feed on the Kombu (Kelp), which is a delicacy in its own right, that grows plentifully in the low temperature and nutrient and plankton-rich "Oyashio" water flowing through the island.
The best place to enjoy Uni is everywhere in Hokkaido starting from Rishiri Island to Shakotan - these areas are where all the Michelin-listed restaurants get their Uni from.
