Summer Uni Collection

Hokkaido's uni season is short — June through September, only about two months. Rishiri is our home waters; we work alongside Shakotan and Yoichi on the same cold current. What sets this season apart is not an oceanic note but a dashi-like umami: the uni feed on Rishiri kombu, the same kelp that goes into top dashi, and the diet shows up directly in the flavor. The sweetness peaks, the umami runs deep. Available only while the boats are running.