Hokkaido Uni is widely regarded as some of the finest in the world. Harvested from the cold, pristine waters of Hokkaido, these sea urchins feed on abundant kombu kelp, which gives the uni its exceptionally rich texture and deep, lingering umami.
Naturally sweet and luxuriously creamy, uni is prized in Japan and traditionally enjoyed as sushi, gunkan, or donburi over rice. Outside of Japan, it is also used to enrich sauces and pasta dishes. Japan is known for producing some of the world’s best uni, with most processing taking place in Hokkaido. Each uni processor relies on closely guarded techniques to preserve the uni’s delicate structure, sweetness, and freshness so it arrives intact without melting in transit.
We sourced this uni from Hokkaido because the region consistently produces some of the highest-quality uni in the world. Cold, nutrient-rich waters and an abundant kombu diet create a naturally sweet, deeply umami flavor that’s unmatched elsewhere. Just as important, Hokkaido’s experienced uni processors use meticulous, time-tested techniques to preserve the uni’s delicate texture and freshness, ensuring it arrives intact and true to its origin.
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
Crowd Cow proudly introduces Yama Seafood, NYC's legendary supplier to fine Japanese restaurants since the 1970s. This exclusive partnership delivers the same premium fish trusted by award-winning chefs directly to your door.
Experience restaurant-quality sushi at home. Yama's proprietary super-frozen (-70°F) technique preserves each cut's vibrant color and texture without chemical treatments—the difference you can see and taste.
Otoro for the bold. Uni, scallop, and kinmedai for the refined. Choose your level.
As the first to bring wild-caught Bluefin Tuna to New York's Japanese restaurants, Yama Seafood revolutionized American sushi culture. Today, they remain the trusted source for chefs who demand perfection.
Each tuna is hand-selected and processed at their New Jersey facility within days of catch. The finest cuts—normally reserved for acclaimed establishments in New York and Miami—are now available through Crowd Cow at approximately 70% less than restaurant pricing.
The Super-Frozen Advantage
Yama's -70°F storage preserves seafood at its peak, maintaining natural color and texture without the carbon monoxide commonly used in retail settings.
Professional Standards
Quality indicators include vibrant color, translucent flesh, and clean ocean aroma. Premium fish shows distinct fat lines with firm yet yielding texture.
Simple Preparation
Let exceptional quality shine with minimal intervention. For sashimi, use a sharp knife and slice against the grain. Remember: the finest seafood needs little more than quality salt, fresh citrus, or a hint of wasabi.
Access the Complete Yama Collection
Join our Seafood Notification List to receive alerts about seasonal specialties and limited releases from Yama Seafood.
