I’m Orlando White, and I’ve built my work around getting exceptional seafood into the hands of chefs who demand the best. I’ve supplied Michelin-starred omakase restaurants in New York and London—kitchens where every detail matters, from the texture of the uni to the freshness of the catch. I’ve supplied restaurants such as Endo at the Rotunda and The Araki in the UK, but my focus now is strengthening that same caliber of service for the U.S.

Through Uni Seafoods, I connect you directly to Tokyo’s Toyosu Market. I’m not just another importer—I’ve cultivated relationships with the market’s top vendors, ensuring I can source exactly what you need. Most companies offer standard catalogs and call it a day. I’m want to offer you a different approach. I listen to what you’re looking for—whether it’s a rare fish or a specific grade of uni—and work with Toyosu to make it happen. It’s about precision and trust, every step of the way.

This business comes from a deep respect for what you do as a chef. I’ve seen how the right ingredient can elevate a dish from great to unforgettable, and I’m here to help you achieve that. With direct access to one of the world’s premier seafood markets, I’m committed to delivering quality you can rely on.