Oishii,

A Fruit You Know, A Flavor You’d Never Expect

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About Oishii

Hiroki Koga and Brendan Somerville founded Oishii to deliver fresh, exceptional produce to urban areas.
 
Beginning in 2016, they brought seedlings of the Omakase Berry from the foothills of the Japanese Alps to Jersey City to be grown vertically in a controlled indoor environment, emphasizing sustainability, freshness, consistency, and, most importantly, flavor.
 
This berry has been featured in some of the greatest restaurants in the world, debuting at the three Michelin-starred Chef’s Table at Brooklyn Fare.
 
Since then, they have expanded Oishii and have launched a second berry, the Koyo Berry.
 
Both berries have been used in countless exciting partnerships and available in stores such as Pop-Up-Grocer, Carissa’s The Bakery, and Murray’s Cheese.
 
It's a fruit you know, a flavor you'd never expect.
 
Oishii berries are hyper-local, always-in-season, perfectly ripe, and incredibly delicious.
Oishii's vertically farmed, non-GMO produce is grown without pesticides and is as pure as fruit can be.
 
At Oishii, there’s a berry for every kind of moment.
 
Oishii

On taking a bite, I was impressed by its purity and brightness. It was the flavor-promise made by every previous strawberry I’d ever had, utterly fulfilled, and with a subtly insistent sweetness that stopped just short of confectionary.

Fast Company
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peak seasonlocal
OISHII

Koyo Berries

BE1O
12 X 4 OZ
Koyo Berries
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local
OISHII

Koyo Berries

BE1OEA
1 TRAY
Koyo Berries