Oishii grows specialty berries and tomatoes in indoor vertical farms, using precise climate and nutrient control to deliver ultra‑sweet, non‑GMO fruit year‑round without pesticides or large land use. The produce is sold as a premium ingredient to upscale grocery retailers and high‑end restaurants, offering consistent quality and sustainable sourcing for chefs and food‑enthusiasts.
Funding
$19.5M raised to dateRaised to date based on public sources. This may differ from the amount the company actually raised and is based only on what is publicly available on the internet.
2ORRFounders
Product
Problem
Consumers and chefs seeking premium, ultra‑sweet fruit often face limited seasonal availability, inconsistent quality, and reliance on traditional field agriculture that can involve genetic modification and high environmental impact.
Solution
Oishii addresses this gap by cultivating specialty berries and tomatoes in fully controlled indoor farms. By optimizing light, temperature, and nutrition, the company produces non‑GMO, consistently sweet fruit year‑round without the need for pesticides or large land footprints. The produce is marketed as a premium ingredient, highlighted by its distinctive flavor profiles and verified quality seals. Oishii distributes the fruit through upscale grocery chains, direct‑to‑consumer pick‑up and delivery, and partnerships with high‑end restaurants, enabling chefs to feature unique, reliably fresh fruit on their menus.
Target Audience
Primary customers are gourmet chefs and upscale restaurants seeking distinctive, high‑quality fruit, as well as premium grocery retailers and food‑enthusiast consumers who value year‑round availability and sustainable sourcing.
Features
- Indoor vertical farming platform that precisely controls climate, lighting, and nutrient delivery for optimal sweetness and texture
- Proprietary berry varieties (Omakase, Koyo, Nikko) and the Rubī tomato, each bred for exceptional flavor and consistent year‑round harvest
- Non‑GMO Project Verified certification, emphasizing clean‑food standards without genetic modification
- Harvest‑to‑table logistics that include daily picking, rapid cooling, and distribution to select retailers (e.g., Whole Foods) and chef‑driven pop‑up locations
- Sustainable production model using reduced water usage, minimal land, and lower carbon emissions compared to conventional agriculture
- Premium branding and storytelling that positions the fruit as a luxury ingredient for gourmet cuisine