Uni as a work of art

“ART OF UMAMI”

Q. What is the significance of Hadate uni for a sushi chef?

A. It’s in a class of its own.
That’s what all my guests say, so there’s no doubt about it.
As an artisan, the first thing I notice [about Hadate uni] is the relentless attention to detail.
Every piece in every box, down to the very last one on the bottom layer, is beautifully presented.
That’s a level of dedication you only get with Hadate.

The other thing is the size—each piece is so big.
The surface is dry and crisp, which makes the uni look gorgeous.

When you taste it, you immediately get that inimitable umami flavor, like with kombu.
Hadate uni is creamy and its flavor is free of impurities.
The other thing everyone comments on is the lack of a fishy aftertaste.
My work is all about treating my customers, interacting directly with them, so taste is of course important. But for a truly first-rate product, you need the appearance and aftertaste to be on point too.
When all three come together, what you have is a work of art.

Q. What was your first encounter with Hadate uni like?

A. Like drinking a fine wine for the first time.
The incredible sweetness and umami of kombu hits you just like the sweetness and umami of grapes.
It goes nicely with a glass of Jacques Selosse.
You take a bite of the uni, enjoy that long, lingering aftertaste,
and sip some champagne.
The bubbles in the drink combine with the creaminess of the uni…
It’s pure bliss.

Q. How do your customers react when they try Hadate uni?

A. People tend to gasp or cheer throughout the presentation—when I open the box, when I grab a piece, when I serve the nigiri.
I use many kinds of uni at my restaurant, but Hadate’s gets the biggest reaction from my guests, no matter where in the world they’re from.
That’s because Hadate has achieved perfection.
Each piece looks identical, they’re easy to handle, and won’t lose their shape.
You realize how Japan’s oceans are the source of some unbelievable seafood.

Q. What kind of sushi do you use Hadate uni for?

A. Nigiri, the simplest kind.
It’s unbelievably tasty, beautiful, and easy to handle.
I don’t need to use nori; that’s to keep the uni from falling apart, which isn’t an issue with Hadate.

Q. If you were asked to come up with a tagline for Hadate uni, what would you go with?

A. “Jewel of the Ocean.”