OZI UNI® was built around one goal, delivering consistently exceptional wild-caught uni for chefs, retailers and luxury dining experiences.

Harvested from the cold, nutrient-rich waters of Port Phillip Bay, every sea urchin is hand selected and graded with precision to ensure quality, consistency and performance in service.

In a product as naturally variable as wild sea urchin, achieving reliable standards requires far more than harvesting alone. It demands decades of knowledge, experience and an understanding of the ocean that can only be earned over time. Our proprietary grading system was developed to support chefs in selecting the right uni for the right application. Rather than relying on outdated number and letter systems, OZI UNI® grades are built around culinary purpose, presentation and flavour profile, giving chefs and buyers greater confidence, consistency and control.

Our premium Signature Selection reserved for luxury plating and omakase service, through to our culinary and kina ranges designed for sauces, sushi and creative applications, every grade has a defined role within professional kitchens.This system allows chefs and buyers to maintain consistency while reducing waste and maximising value, ensuring every product performs exactly as intended.

Led by expert diver Keith and backed by a fully integrated harvest-to-supply operation,OZI UNI® delivers a level of control rarely seen in wild sea urchin production. The result is uni that meets the demands of fine dining while remaining true to the raw beauty of the ocean.