Downtown 

Upper Westside 

Upper Eastside 

Queens 

Middle NJ 

Westchester County (RT17#2)

Bergen County 2 (RT17#1)

Bergen County 1 (HBK)

Riverside New Jersey (HBK)

Southern NJ (SNJ1)

Philadelphia/Burlington County (SNJ2)

Pennsylvania (SPNJ)

New York/Connecticut 

UPS Zone

Pick up weeks: <ul><li>08/18/2022</li><li>09/22/2022</li><li>10/20/2022</li></ul>AMC Princeton location for Pick-ups between 10:00AM-11:00AM

AMC Princeton Location Once a Month NEXT (08/18/2022)

Pick up at Yama Seafood between 10:00AM-2:30PM

Yama Seafood Pickup

Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Yama VA Pick Up

<h3>Pick up at TACHIBANA Sushi bar and Japanese Restaurant</h3>Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Tachibana DC Pick Up

Pick up at Sushi Nakazawa!Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Nakazawa DC Pick Up

Pick up at Sleep Inn, Laurel, MDPlease accept call from driver the day of delivery to coordinate Estimate Arrival Time.<ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Sleep Inn Pickup

NOT AVAILABLE AT THE MOMENT This location will be use for the future. Sorry for the inconvenience

Parkwest Pickup

Pick up at Yosaku RestaurantPlease accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Yosaku Pick Up

Pick up at Endo Sushi in Arlington, VA.Please accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Endo Pick Up

Pick up at Sushi YoshiPlease accept call from driver the day of delivery to coordinate Estimate Arrival Time. <ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Sushi Yoshi Pick Up

Long Island Area (For Thursday 06/30/2022)

Brooklyn 

Pick up at Yoyogi Sushi Gaithersburg MD Please accept call from driver the day of delivery to coordinate Estimate Arrival Time.<ul><li>Driver can only wait 10 minutes after estimated time.</li><li>Please be aware of Text Message or Phone Call </li></ul>

Yoyogi (MD)

Long Island 

Yama Seafood

New Jersey based&nbsp;seafood&nbsp;distributor/wholesaler providing the highest grade tuna, salmon, hamachi, uni, sashimi grade fish, Japanese specialty products and more to hundreds of restaurants and home consumers on the East Coast.

New Jersey based seafood distributor/wholesaler providing the highest grade tuna, salmon, hamachi, uni, sashimi grade fish, Japanese specialty products and more to hundreds of restaurants and home consumers on the East Coast.

Most of, if not all of our fish is sashimi quality and can be eaten raw (except for fish like Halibut and Sablefish). However, the FDA recommends freezing or curing the fish for consumption as sashimi. Please see the entry below for more details.

We label products as Sashimi Quality if they can be consumed raw. Of our Sashimi Quality products Salmon, and only salmon, is recommended to be cured before consuming raw. The easiest way is to freeze overnight or longer. You can also use a salt and vinegar cure. None of our fresh products have been frozen before unless otherwise specified in the product description.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This process ensures that suppliers can charge accurate weights for products (i.e. 1.24lb Fillet vs. 1lb Fillet ordered). If the user cancels the order or the payment hold is not captured, the authorization is cancelled and the funds are released back to the customer.

No, but it is preferred that someone be there to accept the package. Our drivers will provide contactless delivery by placing your order by the front door and ringing the doorbell before leaving. If you have an address that this would not work, please leave additional instructions on how to deliver your order effectively.

Members of our team arrive as early as 2 am to start cutting and other team members work together to carefully pack each fish and put your order together. Each Yama member is trained to follow proper procedures and standards to keep everything clean and sanitary.

You can make any changes or cancel your order up until 24 hours before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until midnight the day before desired pick up or delivery.

Through our partnership with UPS we are shipping fresh and frozen seafood to all 50 states. All our online products can be shipped using UPS. All UPS shipments are shipped Next Day Air using gel ice packs and insulated liners. We look forward to getting our delicious, healthy, and sustainable seafood in homes across the country. Due to the perishable nature of seafood we ship all UPS orders with Next Day Air service.

Any product issues due to shipping via UPS are not covered by Yama Seafood. If any issues arise or you&#39;re not satisfied, please contact us. Yama will file a claim on your behalf. Once/if Yama is given a credit, we will relay a refund directly to your account.

Superfrozen products (like tuna) should be kept at -76&#39;F for optimal quality. Once it&#39;s stored in conventional freezers (-4&#39;F), the quality will degrade over time. We recommend consuming within 7 days when stored at -4&#39;F.

All UPS orders will be delivered the day after the shipping departure date.

We are open from Monday through Friday only. Please note that we delivery to certain areas on certain days. Check out our Service Locations to see which days we can deliver to your route.

Have a question? We have answers. Here are some common ones: Is your fish safe to eat right away? Most of, if not all of our fish is sashimi quality and can be eaten raw (except for fish like Halibut and Sablefish). However, the FDA recommends freezing or curing the fish for consumption as sashimi. Please see the entry below for more details., What does "Sashimi Quality" mean? We label products as Sashimi Quality if they can be consumed raw. Of our Sashimi Quality products Salmon, and only salmon, is recommended to be cured before consuming raw. The easiest way is to freeze overnight or longer. You can also use a salt and vinegar cure. None of our fresh products have been frozen before unless otherwise specified in the product description., Why do I see a Pre-Authorized Hold after purchase? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This process ensures that suppliers can charge accurate weights for products (i.e. 1.24lb Fillet vs. 1lb Fillet ordered). If the user cancels the order or the payment hold is not captured, the authorization is cancelled and the funds are released back to the customer., Do I need to be home? No, but it is preferred that someone be there to accept the package. Our drivers will provide contactless delivery by placing your order by the front door and ringing the doorbell before leaving. If you have an address that this would not work, please leave additional instructions on how to deliver your order effectively., etc.

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Toyosu Pre-Order

Meats

Shop our collection of uni that ranges from Hokkaido, Japan all the way to California.Please be advised: Uni can only be fulfilled upon availability, since many factors can alter its accessibility

Shop our collection of uni that ranges from Hokkaido, Japan all the way to
California.

Please be advised: Uni can only be fulfilled upon availability, since many
factors can alter its accessibility

"Tokujou" Uni from Hokkaido, Japan. This is premium quality that only few restaurants will serve it as it is extremely expensive. Some of the best uni is known to come from Japan and processed by uni processors mostly in Hokkaido, Japan. Every uni processor has their own "secret" way of processing uni to maintain its sweetness and keeping the uni intact so it doesn't melt in transit. Uni is extremely sweet and rich with umami flavor. In Japan, it is served mainly as sushi, gunkan or donburi (over rice), but in other countries it used as sauce. "Jou" uni is easier understood as "A Grade". Grading in uni is mainly based off of size, color and texture of each tongue or piece of uni. "Tokujou" can be referred to as AA Grade. Usually consists of bigger sized tongues with more vibrant colors. Grading is determined by each processor and can vary by different processors. Each piece is delicately separated by the processors and then neatly arranged in the tray. "Narabi" means lined up in a uniform way while "Bara" means not lined up in a uniform way. Typically "Narabi" carries a higher grade, but some processors do "Bara" style trays so they can use less chemicals and allow the more "natural" taste of uni to come out. Bitterness in uni typically comes due to issues when the uni is in transit from Japan to the US. Since uni is extremely fragile, sudden shake or the box it is packaged in falls, it can taint the quality. You taste the "myoban" or alum that is used to process the uni to keep it intact. Origin may be from the Caspian Sea, but processed in Hokkaido, Japan. It is a stock photo but we directly import it from a Hokkaido Uni processor as opposed to most other companies that sell uni has to buy from the market. Our uni is made to order which means it has a longer shelf life and will be fresher. *Regarding UPS shipments, we cannot be responsible for any damages caused by UPS. We will package it properly, but any handling issue by UPS must be claimed with UPS* Disclaimer:&nbsp;<ol><li>This item is subject to market prices and may increase without notice</li><li>The actual product might differ from the photo since we use different vendors to source our uni.</li><li>This is product is pre-ordered and is subject to market availability. If unavailable, you will not be charged</li><li>Regarding UPS shipments, we cannot be responsible for any damages caused by UPS. We will package it properly, but any handling issue by UPS must be claimed with UPS</li></ol>

"Tokujou" Uni from Hokkaido, Japan. This is premium quality that only few
restaurants will serve it as it is extremely expensive.




Some of the best uni is known to come from Japan and processed by uni processors
mostly in Hokkaido, Japan. Every uni processor has their own "secret" way of
processing uni to maintain its sweetness and keeping the uni intact so it
doesn't melt in transit.




Uni is extremely sweet and rich with umami flavor. In Japan, it is served mainly
as sushi, gunkan or donburi (over rice), but in other countries it used as
sauce. "Jou" uni is easier understood as "A Grade". Grading in uni is mainly
based off of size, color and texture of each tongue or piece of uni. "Tokujou"
can be referred to as AA Grade. Usually consists of bigger sized tongues with
more vibrant colors. Grading is determined by each processor and can vary by
different processors. Each piece is delicately separated by the processors and
then neatly arranged in the tray. "Narabi" means lined up in a uniform way while
"Bara" means not lined up in a uniform way. Typically "Narabi" carries a higher
grade, but some processors do "Bara" style trays so they can use less chemicals
and allow the more "natural" taste of uni to come out.




Bitterness in uni typically comes due to issues when the uni is in transit from
Japan to the US. Since uni is extremely fragile, sudden shake or the box it is
packaged in falls, it can taint the quality. You taste the "myoban" or alum that
is used to process the uni to keep it intact.




Origin may be from the Caspian Sea, but processed in Hokkaido, Japan. It is a
stock photo but we directly import it from a Hokkaido Uni processor as opposed
to most other companies that sell uni has to buy from the market. Our uni is
made to order which means it has a longer shelf life and will be fresher.




*Regarding UPS shipments, we cannot be responsible for any damages caused by
UPS. We will package it properly, but any handling issue by UPS must be claimed
with UPS*




Disclaimer: 

 1. This item is subject to market prices and may increase without notice
 2. The actual product might differ from the photo since we use different
    vendors to source our uni.
 3. This is product is pre-ordered and is subject to market availability. If
    unavailable, you will not be charged
 4. Regarding UPS shipments, we cannot be responsible for any damages caused by
    UPS. We will package it properly, but any handling issue by UPS must be
    claimed with UPS

AA Hokkaido Uni (Tokujou)

250g, Pre-order by Sun for Thurs/Fri Delivery

Some of the best uni is known to come from Japan and processed by uni processors mostly in Hokkaido, Japan. Every uni processor has their own "secret" way of processing uni to maintain its sweetness and keeping the uni intact so it doesn't melt in transit. Uni is extremely sweet and rich with umami flavor. In Japan, it is served mainly as sushi, gunkan or donburi (over rice), but in other countries it used as sauce. "Jou" uni is easier understood as "A Grade". Grading in uni is mainly based off of size, color and texture of each tongue or piece of uni. "Tokujou" can be referred to as AA Grade. Usually consists of bigger sized tongues with more vibrant colors. Grading is determined by each processor and can vary by different processors. Each piece is delicately separated by the processors and then neatly arranged in the tray. "Narabi" means lined up in a uniform way while "Bara" means not lined up in a uniform way. Typically "Narabi" carries a higher grade, but some processors do "Bara" style trays so they can use less chemicals and allow the more "natural" taste of uni to come out. Bitterness in uni typically comes due to issues when the uni is in transit from Japan to the US. Since uni is extremely fragile, sudden shake or the box it is packaged in falls, it can taint the quality. You taste the "myoban" or alum that is used to process the uni to keep it intact. Origin may be from Caspian Sea, but processed in Hokkaido, Japan. It is a stock photo but we directly import it from a Hokkaido Uni processor as opposed to most other companies that sell uni has to buy from the market. Our uni is made to order which means it has a longer shelf life and will be fresher. Disclaimer:&nbsp; <ol><li>This item is subject to market prices and may increase without notice</li><li>This is product is pre-ordered and is subject to market availability. If unavailable, you will not be charged</li><li>Regarding UPS shipments, we cannot be responsible for any damages caused by UPS. We will package it properly, but any handling issue by UPS must be claimed with UPS</li></ol>

Some of the best uni is known to come from Japan and processed by uni processors
mostly in Hokkaido, Japan. Every uni processor has their own "secret" way of
processing uni to maintain its sweetness and keeping the uni intact so it
doesn't melt in transit.




Uni is extremely sweet and rich with umami flavor. In Japan, it is served mainly
as sushi, gunkan or donburi (over rice), but in other countries it used as
sauce. "Jou" uni is easier understood as "A Grade". Grading in uni is mainly
based off of size, color and texture of each tongue or piece of uni. "Tokujou"
can be referred to as AA Grade. Usually consists of bigger sized tongues with
more vibrant colors. Grading is determined by each processor and can vary by
different processors. Each piece is delicately separated by the processors and
then neatly arranged in the tray. "Narabi" means lined up in a uniform way while
"Bara" means not lined up in a uniform way. Typically "Narabi" carries a higher
grade, but some processors do "Bara" style trays so they can use less chemicals
and allow the more "natural" taste of uni to come out.




Bitterness in uni typically comes due to issues when the uni is in transit from
Japan to the US. Since uni is extremely fragile, sudden shake or the box it is
packaged in falls, it can taint the quality. You taste the "myoban" or alum that
is used to process the uni to keep it intact.




Origin may be from Caspian Sea, but processed in Hokkaido, Japan. It is a stock
photo but we directly import it from a Hokkaido Uni processor as opposed to most
other companies that sell uni has to buy from the market. Our uni is made to
order which means it has a longer shelf life and will be fresher.




Disclaimer: 




 1. This item is subject to market prices and may increase without notice
 2. This is product is pre-ordered and is subject to market availability. If
    unavailable, you will not be charged
 3. Regarding UPS shipments, we cannot be responsible for any damages caused by
    UPS. We will package it properly, but any handling issue by UPS must be
    claimed with UPS

A Hokkaido Uni (Jou)

250g

Hokkaido Uni (Bara)

250g, Not Recommended for UPS

Santa Barbara sea urchin (uni) is highly sought after worldwide. Considered by many to be better than Hokkaido. Even Japan imports a lot of uni from Santa Barbara. Due to extremely high demands and low supply, it has become increasingly difficult to source Santa Barbara Uni. Santa Barbara Uni has extremely sweet flavor with large tongues and bright yellow/orange colors. As stated above, there is never enough supply of Santa Barbara Uni, so when we have it in stock, go get it while supplies last! *Regarding UPS shipments, we cannot be responsible for any damages caused by UPS. We will package it properly, but any handling issue by UPS must be claimed with UPS* Please select your desired weight from the dropdown

Santa Barbara sea urchin (uni) is highly sought after worldwide. Considered by
many to be better than Hokkaido. Even Japan imports a lot of uni from Santa
Barbara. Due to extremely high demands and low supply, it has become
increasingly difficult to source Santa Barbara Uni. Santa Barbara Uni has
extremely sweet flavor with large tongues and bright yellow/orange colors. As
stated above, there is never enough supply of Santa Barbara Uni, so when we have
it in stock, go get it while supplies last!




*Regarding UPS shipments, we cannot be responsible for any damages caused by
UPS. We will package it properly, but any handling issue by UPS must be claimed
with UPS*




Please select your desired weight from the dropdown

Santa Barbara Uni

B Grade 100g

A Grade 200g

AA Grade 200g

Uni Butter is made from 70% kitasanriku uni and Iwate butter. Kitasanriku Uni is farm raised in Iwate Prefecture. Uni younglings are released back into the ocean, where they will eat seaweed along the ocean floor. The farmers at kitasanriku will then dive back down to capture and bring them back to the farm. The uni will feed on konbu for the rest of their 4 year period before being harvested. The uni is then mixed with butter made in Iwate Prefecture until completion. Ingredients: Uni (Iwate Prefecture), Butter (Iwate Prefecture), Mirin, Soy Sauce, Salt (Contains dairy and soy) 60g, please refrigerate at temperatures below -18 degrees CelciusPlease eat as soon as possible after opening.

Uni Butter is made from 70% kitasanriku uni and Iwate butter. Kitasanriku Uni is
farm raised in Iwate Prefecture.




Uni younglings are released back into the ocean, where they will eat seaweed
along the ocean floor. The farmers at kitasanriku will then dive back down to
capture and bring them back to the farm. The uni will feed on konbu for the rest
of their 4 year period before being harvested. The uni is then mixed with butter
made in Iwate Prefecture until completion.




Ingredients: Uni (Iwate Prefecture), Butter (Iwate Prefecture), Mirin, Soy
Sauce, Salt (Contains dairy and soy)




60g, please refrigerate at temperatures below -18 degrees Celcius

Please eat as soon as possible after opening.

Uni

AA Hokkaido Uni (Tokujou)

A Hokkaido Uni (Jou)

Hokkaido Uni (Bara)

Santa Barbara Uni

Uni Butter (Kitasanriku)

Yama Seafood

Contact