Hadate brings Japan’s finest uni and craftsmanship to Dubai

Hadate’s tamatebako are crafted to express gratitude for the natural environment and handicrafts and to facilitate the perpetuation of both. For the company, which positions uni not only as a product to be sold, but something to be produced and presented in the context of Japanese art and culture, the boxes are vehicles aimed at bridging the gap between nature, professionals and the trades – the foundations of Japanese culinary culture.

For instance, Hadate commissioned the lacquer artisans of the 200-year-old Shitsurindo workshop in Fukui prefecture to craft the 2026 box. This singular work of art was then decorated with an image of a horse – the Chinese zodiac animal for 2026 – by the artist Nao Morigo, embossed with gold leaf by Shitsurindo’s artists, and delivered wrapped in a furoshiki cloth created by Yamada Sen-I and the Tsuchiyama Shirushi-Zome Studio, two longstanding Kyoto-based companies.

As for the edible art inside this artisanal masterpiece, each tamatebako is hand-packed by Sakiko Hadate, the company’s specialist ‘uni designer’, who carries on a tradition passed down in the Hadate family to only one artisan per generation. She sifts through vast amounts of sea urchins, selecting only the highest-quality specimens, then carefully stacks these jewels of nature into the box one by one.

With Hadate setting its sights on the Dubai market next, the company pulled out all the stops for its recent presentation in the city. VIPs from across the Dubai food scene were invited to attend an exclusive tasting at the Ken by Kamatsuda restaurant on February 11.

Two chefs were tasked with elevating Hadate’s uni – both the exclusive speciality-grade and the regular product – for the occasion. The Toyama-based Takahiro Gejo brought world-class sushi expertise to the table, while Kazumasa Imai from Tokyo was asked to draw on his considerable experience in Italian cuisine.

Gejo travelled all the way from Toyama to Dubai just to make a single piece of sushi – the opening dish in a multicourse spectacle starring Hadate uni. Then Imai took over, serving the nuggets of golden goodness first with a sauce made from Marsala wine and dates, then in a pasta combining creamed uni with Dubai tomatoes and basil. The meal ended with a mixture of uni and butter, the latter made with milk from cows raised in Betsukai, Hokkaido, served on bread baked by Imai.

The dishes comprising this singular meal were paired with drinks ranging from warm sake to tomato-infused beer, while the tableware used was meticulously chosen to complement the conceptual plates, reflecting Hadate’s commitment to cuisine as a comprehensive artform.

Those lucky enough to attend the one-off gourmet showcase were captivated by the experience. ‘Uni was an unknown quality for me,’ said one participant, ‘but it was extremely interesting how it melted in my mouth. It was surprising to see every part of uni used – even the shell in the plates. I enjoyed that respect towards nature. The sake was a new discovery as well.’

Another attendee said they enjoyed all the dishes on offer, but were particularly impressed by the pasta. ‘The flavours of uni were so balanced, so good.’

Hadate CEO Yoko Hadate was satisfied with the overwhelmingly positive reception. ‘Uni is something of an acquired taste, and I was a bit concerned about how it would be received in Dubai’ she said. ‘However, thanks to our great chefs, we were able to present this gift of nature to our guests and enjoy a really positive reception.’

‘Drink pairings aren’t anything new in the food world, but crafting tableware to complement the cuisine is something distinctive to Japanese culinary culture. I was delighted that this concept was embraced and that many guests commented positively on the tableware.

‘What pleased me the most was hearing guests say they wanted to visit Hokkaido next. I really hope they get to see the place where our uni comes from and experience the nature first hand. That’s allows for a true expression of gratitude for nature, which is so important for us at Hadate Suisan.’

The February showcase in Dubai may have been a one-off for now, but diners in Japan can savour Hadate uni at select restaurants in Tokyo. Omakase sushi specialists including the aforementioned Sushi Takamitsu in Nakameguro and Araki in Akasaka carry the delicacy, as does the Italian restaurant PepeRosso in Shimokitazawa. At PepeRosso you can even savour some of the same dishes served at the Dubai presentation (advance reservation required). Sushi made with Hadate uni is also available at Gejo in Toyama.

For more information, visit the Hadate uni website.