About
Our story
The people, the farm, and why we started.
From the Caspian, with love
It started, as many good things do, with a grandmother. One of our founders grew up watching his grandmother savour Beluga caviar — the real thing, from the Caspian Sea. Each pearl was treated with a reverence that stayed with him long after.
Born and raised in Hong Kong, he returned after studying overseas and was struck by how difficult it was to find authentic Iranian caviar. What was available was often farmed overseas from Iranian sturgeon stock and labelled misleadingly as “Iranian”. What was missing was the Caspian flavour itself: that distinctive, mineral-rich taste the Caspian has been famous for longer than anyone can remember.
So we went to the source. We found a farm that raises sturgeon in native Caspian waters, using traditional methods passed down through generations. What started as a way to source caviar for our own table became HOMĀ.
The two of us
We're Anthony and Bradley, two friends from Hong Kong who've known each other since we were kids.
Neither of us set out to start a caviar company. But what we could find in Hong Kong was mostly pretending, and that bothered us enough to do something about it. Once we'd found a farm we trusted, keeping it to ourselves felt a little mean.
We've run it ourselves since 2020. We still choose every harvest and answer every message that comes in. When you order, you're talking to one of us.
Origin
Our farm
Our sturgeon are raised in native Caspian waters, in conditions built to mirror where they'd live in the wild. Every stage happens in Iran: raising, harvesting, packing, nowhere else. That's what gives the caviar its real Caspian character, the mineral depth you can't get from sturgeon farmed somewhere cheaper and relabelled.
The farm is CITES and EU certified, with full traceability from the water to the tin, and it holds direct export approval from the Iranian Fisheries Organisation. Very few farms ever earn it.
Looking ahead
While our roots remain firmly in the Caspian, we're growing. Great caviar is made in only a handful of places, and we've begun seeking out the best of them, to bring them home.