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Dining with Texture: Sea Urchin as a Soft Contrast in Our Chef's Courses
Some of the highest-quality uni in the world comes from Hokkaido, Japan. Its cold waters help create uni that’s rich, creamy, and naturally sweet. At Shinpi Omakase, we use Sea Urchin Hokkaido Uni to bring a soft, buttery texture to our chef’s summer courses.
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