B2B Fish Marketplace · Same-Day Settlement

Premium fish.
Zero waste.

Uoichi connects high-end sushi restaurants with daily surplus inventory to meal prep companies and catering startups — automated syncs, same-day Stripe payments.

Request Early AccessHow it works
TRUSTED BY SUSHI CHEFS INNYCLos AngelesChicago
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~30%
Daily fish waste at top sushi restaurants
< 2hr
Average time from listing to sale
0%
Waste for restaurants on platform
The Process

From surplus to sale —
before dinner service ends.

01
🐟
01

Restaurant lists surplus

Each morning, our system syncs with the restaurant's inventory. Surplus cuts — bluefin tuna, A5 wagyu-grade salmon, premium yellowtail — are listed automatically with real-time pricing.

02
🔔
02

Buyer gets notified

Verified meal prep companies and catering startups receive instant alerts for new listings matching their preferences. Browse, compare, and reserve in under 60 seconds.

03
⚡
03

Same-day delivery + payment

Stripe processes payment on confirmation. Coordinated same-day pickup or delivery. Restaurants receive funds instantly. No invoices, no net-30, no waste.

For Restaurants

Turn daily surplus
into instant revenue.

◈
Zero waste, zero guilt
Every unused cut of bluefin or king salmon finds a buyer before it spoils. Your kitchen's excess becomes someone else's highlight dish.
◈
Instant settlement
Stripe pays out on confirmation — not net-30, not invoices. Real money, same day.
◈
Automated inventory sync
No manual entry. Our system reads your daily fish orders and lists surplus automatically at market-optimized pricing.
For Buyers

Sushi-grade fish at
below-retail prices.

◈
Premium quality, predictable supply
Access the same A-grade fish top sushi restaurants serve — bluefin tuna, hamachi, king salmon — available daily from vetted suppliers.
◈
20–40% below retail
Surplus pricing means restaurant-quality fish at a fraction of wholesale. Scale your meal prep margins significantly.
◈
Same-day availability
Daily alerts, same-day fulfillment. Build menus around real availability, not guesswork. Perfect for next-day delivery meal prep.
Community
“We were throwing away $800 in pristine tuna every week. Uoichi turned that into revenue before dinner service.”
Executive Chef, Omakase NYC
Early access member
NYCLos AngelesChicago

TRUSTED BY SUSHI CHEFS IN NYC, LA, AND CHICAGO

Early Access

Join the waitlist.
Launch is close.

We're onboarding founding restaurants and buyers in NYC, LA, and Chicago. Get early access and shape how the platform works.

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