LOS ANGELES, CA - Strawberries are always in demand, and companies like Oishii, a vertical farming operation, are rising up to meet that demand head on. Announcing its latest expansion in Los Angeles, California, this marks Oishii’s first farm outside of the greater New York area.
“Los Angeles is an incredible food city, and we’re excited to put down roots in California. It’s where I first stepped foot in the U.S. and where the idea for Oishii first began, so it feels like a homecoming for us,” said Hiroki Koga, Chief Executive Officer and Co-Founder. “Since our earliest days, consumers, chefs, and retailers have all been asking us to bring our berries to LA. We can’t wait for more people to experience endless summer with the Omakase Berry as our company continues to reimagine the future of farming.”
This West Coast expansion comes on the heels of additional growth for the company. In March, Oishii closed a $50 million Series A, with funding dedicated to opening new markets and investing in research and development for new technologies designed to transform the future of agriculture.
It is currently working on the development of new strawberry varietals, as well as other types of flowering produce, such as tomatoes, melons, and peppers.
Oishii—which means ‘delicious’ in Japanese—is known for its Omakase Berry, a special strawberry varietal from the foothills of Japan regarded for its sweetness, aroma, and creamy texture. According to a press release, Oishii marries nature with technology in its zero-pesticide farms and pollination method. The produce is clean, fresh, and carbon neutral.
The Omakase Berry was first introduced in 2018, catching the attention of Michelin-starred chefs in New York. The berries will soon feature on foodservice operators’ menus in Los Angeles, as well.
Oishii’s berries will be available for purchase at Destroyer, a cafe atelier from Chef Jordan Kahn located in Culver City, California.
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