Daniela Soto-Innes is the creative visionary behind Cosme and ATLA, the contemporary Mexican restaurants in New York City, with forthcoming openings in Las Vegas and Los Angeles.

With a perfect combination of intricate intramuscular marbling and unparalleled robust flavor, this is one of our absolute favorite cuts of Domestic Wagyu, which is a noble feat.

We are incredibly proud to represent American Wagyu partners from throughout the American West. With herds grazing on thousands of acres, American Wagyu represent hybrid cattle breeds from America and Asia — American Blank Angus and Japanese Kuroge Washu. The resulting steaks are some of the most tender, intensely marbled cuts produced anywhere in the United States.

Sold as full sized 15lb cut.

Though the world's most revered uni comes from Hokkaido, we daresay that these extremely fresh catches from California can compete with the Japanese, at least in terms of sheer culinary delightfulness. This San Diego Murasaki uni is as bright and vivacious in flavor as it is in color, replete with tropical fruits like mango and pineapple, a lusciously creamy texture, and a brisk, saline finish. As with Japanese Murasaki uni, Californian renditions of this species evoke high-toned, floral flavors and aromatics, with delicate sweetness and minerality that are best exemplified when served raw.

Respected among the sea's most sublime delicacies, urchins are hand-harvested by deep sea divers with small, precise, but modest equipment. This results in very little unintended catch of other species, while also preventing damage to the ocean floor, altogether making for a far less intrusive and more sustainable operation than is commonplace with other seafoods. At its best, uni has a deep, buttery flavor packed with umami, and a supple texture that melts onto your palate. All of this is layered atop a brisk, invigorating fragrance of the ocean, leading many to describe eating uni as experiencing the very essence of the sea.

San Diego, California, USA

Trays of 200g Uni

Hailing from Phu Quoc, Vietnam, Red Boat Fish Sauce is made with sea salt, wild-caught black anchovies, and nothing else. Its flavor is such a pure, umami-rich distillation of the familiar flavor profile of fish sauce that it transcends our perfunctory expectations from the ingredient, and is truly capable of elevating any dish with just a splash.