A new variety of berry has been trending in restaurants around New York, as chefs are taking advantage of the grower’s proximity to serve up something very special to guests. Called the “Omakase berry” and grown by New Jersey operation Oishii, the strawberries — which are a Japanese variety known for its “beautiful aroma and exceptional sweetness” with a seedless exterior and “creamy texture” — are so unique that they charge $50 for a hand-picked package of eight.
And these chefs are paying that price. For Chef Kazushige Suzuki of Michelin-starred Sushi Ginza Onodera, which serves a pair of the strawberries as a dessert in part of a multi-course, high-end tasting menu, they are unique enough to be worth the cost.
“They are unlike any other strawberry you’ve tasted,” according to Suzuki. “There is a great balance between sourness and sweetness. These strawberries are much bigger than the regular variety found in the U.S. and much sweeter too, much fuller in flavor.”