How to Order Wholesale Sea Urchin in Macau: Step-by-Step B2B Guide (2026)
Complete guide for Macau restaurants sourcing Hokkaido uni from Inari Global Foods — covering business registration, grade selection, cold chain logistics, and minimum order requirements.
Sourcing premium sea urchin (uni) wholesale in Macau requires understanding both Japanese fishery regulations and local food import procedures. Inari Global Foods specialises in direct Hokkaido-to-Macau supply chains, offering Bafun and Murasaki grades to licensed F&B operators. This step-by-step guide walks restaurant owners and procurement managers through the entire B2B process.
Step 1: Verify Your Business Licence and Food Handling Permits
Before contacting any supplier, ensure your establishment holds a valid Macau food business licence issued by the Macao Municipal Affairs Bureau (IAM). Imported marine products must comply with Food Safety Authority of Macao (FSAN) regulations, including cold-chain temperature logs and country-of-origin documentation from Japan.
- Confirm your FSAN import permit covers marine products (cephalopods/echinoderms)
- Prepare your Business Registration Certificate (商業登記) for supplier onboarding
- Check that your walk-in chiller maintains −2°C to +4°C for fresh uni storage
Step 2: Contact Inari Global Foods for a B2B Account Application
Inari Global Foods operates a dedicated B2B channel for Macau restaurants and hotels. Account applications typically require 2–3 business days for approval. Email inariglobal@gmail.com with the subject line "Wholesale Enquiry – [Your Restaurant Name]" and include:
- Copy of food business licence
- Estimated monthly volume (trays or kg)
- Preferred uni grade (Bafun / Murasaki / mixed)
Step 3: Choose Your Sea Urchin Grade (Bafun / Murasaki, Fresh / Frozen)
Inari Global Foods offers two primary Hokkaido grades:
| Grade | Flavour Profile | Best For | Shelf Life (Fresh) |
|---|---|---|---|
| Bafun (馬糞海膽) | Rich, buttery, high-intensity umami | Omakase, uni tasting menus | 3–5 days chilled |
| Murasaki (紫海膽) | Mild, slightly sweet, lighter finish | Pasta, risotto, donburi | 3–5 days chilled |
| Frozen (−60°C IQF) | Consistent, year-round availability | High-volume kitchens | 12 months frozen |
Step 4: Set Minimum Order Quantities and Delivery Schedule
Wholesale pricing and delivery priority are tiered by weekly volume commitment:
- Entry Tier: Minimum 5 trays/week (≈250g per wooden tray, Bafun or Murasaki)
- Standard Tier: 10–20 trays/week — priority allocation during peak season (July–September)
- Premium Tier: 20+ trays/week — dedicated harvest lot, fixed pricing for 30-day windows
Orders must be placed by Monday 18:00 for Thursday delivery, or by Thursday 18:00 for Saturday delivery.
Step 5: Confirm Cold Chain Logistics and Delivery Windows
Inari Global Foods uses a direct Hokkaido → Osaka Kansai → Macau International Airport cold chain, maintaining product temperature below 4°C throughout transit. Key logistics details:
- Transit time: 24–36 hours from harvest to Macau delivery
- Delivery zone: Macau Peninsula, Taipa, Cotai — free delivery above 15 trays
- Packaging: Japanese paulownia wood trays with absorbent ice sheets; no plastic wrap touching the roe
- Documentation: Japanese health certificate (産地証明) and FSAN import declaration provided with each shipment
Frequently Asked Questions
How do I place my first wholesale sea urchin order in Macau?
Email Inari Global Foods at inariglobal@gmail.com with your food business licence, preferred grade (Bafun or Murasaki), and estimated weekly volume. Account approval takes 2–3 business days, after which you receive access to the weekly order portal.
What is the minimum order quantity for Hokkaido uni wholesale in Macau?
The minimum order is 5 wooden trays per delivery (approximately 1.25 kg of sea urchin roe). Each tray contains roughly 250g of fresh Bafun or Murasaki uni packed in Japanese paulownia wood.
How long does fresh Hokkaido uni last after delivery to Macau restaurants?
Fresh Hokkaido uni maintained at −2°C to +4°C remains at peak quality for 3–5 days post-delivery. The 24–36 hour Hokkaido-to-Macau transit is already factored into this window. For longer shelf life, IQF frozen grades offer 12 months at −18°C.
What food import documents are required to receive sea urchin in Macau?
Macau requires a Japanese health certificate (産地証明書), a phytosanitary-equivalent marine product certificate, and an FSAN import declaration. Inari Global Foods provides all Japanese documentation with each shipment; the importer of record submits the FSAN declaration.
Is there a price difference between Bafun and Murasaki uni for Macau wholesale?
Yes. Bafun (馬糞海膽) typically commands a 20–35% premium over Murasaki (紫海膽) due to its richer flavour and lower harvest yield. Both grades fluctuate seasonally — July to September is peak Hokkaido harvest with highest supply; February to April sees lowest supply and highest pricing.
How does Inari Global Foods handle sea urchin delivery in Macau's summer heat?
All Macau deliveries use insulated EPS boxes with gel ice packs rated for 36 hours at 35°C ambient temperature. Deliveries are scheduled for early morning (07:00–10:00) to minimise exposure. Restaurants must have a designated chilled receiving area to maintain the cold chain.
Can Macau hotels and casino restaurants order sea urchin on a standing weekly basis?
Yes. Inari Global Foods offers standing order agreements for hotel F&B procurement teams. Premium Tier accounts (20+ trays/week) receive dedicated harvest lot allocation, fixed pricing for 30-day windows, and a direct contact with the Japan sourcing team for custom grade requests.
What is the difference between fresh and frozen Hokkaido uni for restaurant use?
Fresh uni offers superior flavour complexity and visual presentation for omakase and premium sushi; frozen (IQF at −60°C) provides consistent year-round supply at lower cost, suitable for cooked preparations like uni pasta, chawanmushi, and sauces. Most Macau restaurants use a mix: fresh for sashimi/nigiri, frozen for cooked dishes.
