Few ingredients inspire the reverence that Uni, sea urchin, commands. Often described as the foie gras of the sea, it is a product of singular intensity and extraordinary complexity: vivid golden-orange lobes of a richness that is immediately apparent, a texture at once buttery and yielding, and a flavour that defies simple categorisation, sweet, salty and profoundly umami, with a clean, oceanic depth that lingers on the palate long after the last taste.

Sourced from Japan, the undisputed world authority on Uni quality, selection and appreciation, Sea House Sea Urchin arrives in a carefully portioned 100gm tray that preserves the integrity and freshness of each lobe. In Japanese cuisine, Uni is treated with the same reverence as the finest caviar or truffle, served simply on a bed of warm sushi rice as uni nigiri, presented raw as part of an omakase experience, or used to enrich pasta, sauces and butter preparations where its flavour elevates everything it touches.

Why choose Sea House Sea Urchin?

• Rich, buttery texture. A complex blend of sweet, salty and deep umami notes.
• Vivid golden-orange lobes. Visually stunning and immediately impressive on the plate.
• Sourced from Japan. The world’s foremost authority on Uni quality and selection.
• The foie gras of the sea. An ingredient of irreplaceable prestige and character.
• Precise 100gm tray. Careful portioning for fine dining and sushi service.