As our public service today, we thought we would share the nonessential food you never knew you needed in your life. We’d like to introduce you to the $50 strawberry, which is grown in the world’s first and largest indoor vertical strawberry farm. Precision only begins to describe the process.

The Oishii strawberry was created by Founder Hiroki Koga, who hails from Japan, where they have more Michelin-starred restaurants than in France.  In other words, the Japanese are serious about their food, which starts with ingredients. Koga brought the seeds of the intense strawberries from the foothills of the Japanese Alps to the US, and created a vertical farm that mimics those conditions in New Jersey.  Their mission is to grow the strawberry that will rock your world, with the same precision of a bottle of Lafite.  Au naturelle of course – no pesticides or GMOs – but rather a team obsessed with getting it perfect.  The result is the most intense and pure strawberry, that is served at the top restaurants in New York, from Brooklyn Fare to Sushi Yasuda, where this “Omakase berry” is served straight up.  So we’d like to introduce you to the $50 strawberry, but be warned, there’s no turning back.

Buy:  Eli’s Market in NYC and at Oishii’s website.