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Item# 1096a
本地聖塔芭芭拉海膽 Santa Barbara Fresh Uni Sashimi
Net Weight: 230~250g
Price: Seasonal 海鮮價
價錢約 $68~$80 一板 (230~280g)
世界上最好的海膽來自於兩個地方，日本的北海道以及美國加州的Santa Barbara海域。日本的北海道因為本身海域溫度低，水質清澈，孕育出極其美味的海膽，在世界上享有盛名。而與日本地形相似的加州海灣也是盛產海膽的勝地，Santa Barbara這片純淨海域盛產的紅海膽更是以碩大甜美而聲名遠播，舉世聞名。
來自本地Santa Barbara出產新鮮紅海膽，體形較大，北美獨有產物，口感幼滑，常為日本本土頂級食肆選用。日本本土的高級日料店中，比如東京的「東麻布 天本」和「尚充」、京都的「富小路 山岸」等，便是使用美國Santa Barbara海膽。
Santa Barbara provides the most highly sought after uni in the world. The confluence of warm and cold waters off the Channel Islands makes the area an ideal location to dive and harvest sea urchin. At the infamous Tsukiji fish market just outside of Tokyo, Santa Barbara uni continually brings one of the highest auction prices. Santa Barbara sea urchins also used by famous restaurant in Japan, such as "Higashi-Azabu Tenmoto" and "Shojo" in Tokyo, and "Tomomikoji Yamagishi" in Kyoto.
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