UNI BOY began in Dalian in 1991 with a deep understanding of sea urchin and a commitment to Japanese-inspired craftsmanship. Over the years, that foundation has shaped a seafood business built on quality, discipline, and long-term expertise.
From the beginning, we focused on mastering one of the ocean’s most prized ingredients. UNI BOY became China’s first chilled sea urchin manufacturer in 1991 and the country’s first room-temperature sea urchin manufacturer in 2008. Those milestones reflect the depth of our experience and our long-standing commitment to quality.
During the peak of our export business, a significant share of fresh sea urchin sold through Tokyo’s Tsukiji market came from our selection. That chapter helped shape the standards we still hold today.
We believe premium seafood starts with control at the source. To protect freshness and consistency, we operate an integrated model with a raw material processing facility near the harvesting area and a deep-processing factory in Dalian.
This “From Ocean to Table” approach helps us maintain quality and consistency from source to finished product. It is supported by recognized food safety and quality systems, including HACCP, ISO22000, and BRC, along with decades of experience serving international markets. Today, UNI BOY products are enjoyed across the US, Japan, Europe, Australia, China, and beyond
Today, we bring that same sea urchin expertise to a new format. In 2025, UNI BOY introduced the world’s first Uni Gyoza—a new way to enjoy Japanese-style seafood flavor at home.
By pairing seasoned sea urchin with tender fish in a crisp golden wrapper, Uni Gyoza turns decades of ocean expertise into something modern, approachable, and ready in minutes.
