Oh My Gosh…it’s the Omakase Berry


Meet the Latest in Delicious High-Tech Fruit

In 2015 Hiroki Koga came to California from Japan where he had worked as a consultant in the vertical farming industry. Although this industry initially failed in Japan due to expense, Koga knew this very “tech-savvy technology” could be successful if he found the right way to use it.  And that is exactly what he did with the creation of the Omakase Berry.

Koga in Oishii’s Indoor Vertical Berry Farm

His target?  The perfect strawberry experience. His company, based in New Jersey is called “Oishii.”  Koga selected “short-day cultivars” for this first vertical farming operation. In Japan, Koga explained, “they’re grown during the winter in a greenhouse environment in a little more wet environment.”

“Long-day cultivars” – the American summer berries – are optimized for mass production at the expense of flavor.  Not the Omakase berry. Koga compares Oishii’s low berry yields to fine wine production; they intentionally deplete the crop using crop thinning which forces the plant to push more flavor and nutrients into fewer berries.  The result is a sweeter and more concentrated flavor. He constantly tests and adjusts to find the perfect environment, growing temperature along with water frequency and pruning and uses artificial intelligence to help predict the yield.”

Oishii’s Omakase Strawberries

In Japan they say people eat first with their eyes and then with their mouth.  To this end, the appearance of the Omakase berry is almost flawless being completely uniform and smooth. One of the main characteristics of the Omakase berry is its beautiful aroma that may surprise you as it fills your kitchen or dining area.  Its taste is the perfection of sweetness.  There’s no unpredictability in firmness and flavor with this one. This berry “was specifically selected out of 250 cultivars that exist in Japan”, according to Koga, with the intention of differentiating it from U.S. berries with higher acidity and lower sweetness levels. 

The first run of the Omakase Berry is only available in the New York City area – and by strawberry standards it’s expensive and geared towards the luxury market.  One strawberry will cost you a whopping $6.00.  But if that price is a bit too rich for you, don’t worry.  Koga is already working with different varieties that can be grown in a more cost-efficient way and will much more affordable in the future.

For more on this delicious eating experience visit and learn more about this new high-tech strawberry creation.


  1. Oishii,
  2. These high-tech strawberries cost $6 apiece. Here’s what they taste and smell like. By Hannah Selinger,
  3. We Blind Taste a Single $5 Strawberry Against the Grocery Store Variety by Jeremy Repanich,
  4. High-End Strawberry Grower Oishii to Launch ‘Everyday Berry’ via Vertical Farming by Jennifer Marston,

2015年、古賀大貴氏は、日本からカリフォルニアにやって来ました。日本では垂直農法のコンサルタントをしていました。垂直農法は、日本では当初コストが高かったために成功しませんでしたが、正しく使う方法を見つければこの「ハイテク技術」が成功すると、古賀氏は確信していました。それを今、「Omakase Berry」で達成しています。



一方、米国で夏に栽培される長日品種は、大量生産に向いていますが、味覚の点では劣ります。Omakase Berryとは異なります。古賀氏はOishiiの少量生産を高級ワインの生産になぞらえています。間引きして意図的に収穫を絞り込むことで、一粒一粒の味覚と栄養価が高まります。結果として、より濃密で糖度の高いイチゴになります。古賀氏は、常に試験を行って環境を調整し、栽培温度、水遣りの頻度、剪定を最適化し、人工知能を使って収穫を予測しています。

OishiiのOmakase Berryイチゴ

日本では、食べ物を最初に目で楽しんでから、口で楽しむと言われます。実際、Omakase Berryは見た目もほぼ完ぺきで、粒揃いで滑らかなことこの上ありません。Omakase Berryの最大の特長のひとつが、麗しい芳香です。キッチンやダイニングエリアに充満して、驚かれるかもしれません。味も甘さの極致です。質感と味覚において、まるで「むら」がありません。このイチゴは、「日本で栽培されている250種の品種から特別に選ばれた」のだそうです。酸度が強く糖度に欠ける米国産のイチゴと差別化することを、最初から目指していました。Omakase Berryの最初の収穫は、ニューヨーク市でのみ販売されています。他のイチゴと比べて高価で、高級市場向けです。1粒の値段が、なんと6ドル。でも、これでは高すぎると思った方、心配はご無用です。古賀氏はすでに別の品種の栽培計画も進めていて、もう少しコスト効果が高く生産できる品種だそうなので、将来的にはもっと手頃な価格になるでしょう。



  1. Oishii、
  2. 「These high-tech strawberries cost $6 apiece. Here’s what they taste and smell like.」(このハイテクイチゴは1個6ドル。その味覚と方向をご紹介)、著:Hannah Selinger、
  3. 「We Blind Taste a Single $5 Strawberry Against the Grocery Store Variety」(1個5ドルのイチゴとスーパーのイチゴを目隠し試食で比較)、著:Jeremy Repanich、
  4. 「High-End Strawberry Grower Oishii to Launch ‘Everyday Berry’ via Vertical Farming」(垂直農法の高級イチゴ生産会社、Oishiiが「普通のイチゴ」を発売へ)、著:Jennifer Marston、

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