At the head of the meal was a clear consommé, made from yellowtail flounder bone and meat, with a delightful aroma reminiscent of beef. Following that, the chef's specialty, a paprika mousse, was served. The dishes showcased the culinary skills and knowledge of foreign cuisine. A large rockfish weighing 1.8 kg was expertly prepared into sashimi. The chef explained that raw preparation was suitable for certain types of fish, while others like grouper and bonito were best cooked. The meal also included figs, believed to be a cross between figs from Toyomitsuhime and Masuindo fin dolphinfish. Next, they served the delicious sauma fish from Nemuro, which was delightful both raw and cooked. The eel conger from Kojima bay was smaller but rich in fat and collagen. The meal was meticulously prepared and presented, demonstrating the chef's expertise and creativity.

On the day before revisiting our restaurant, I read the blog of our chef Komiyama and saw that the first matsutake mushrooms of the year have arrived from Upper Furano, Hokkaido. This got me excited and I started to wonder if today's menu would be filled with matsutake mushrooms! The recommended ingredients for today are: 1) 460g of natural eel from Lake Shinji, 2) 5.5kg of Spanish mackerel from Akashi, 3) 1.7kg of flounder from Oita Prefecture, 4) Black abalone from Katsuura, 5) New baby sardine from Amakusa, 6) Yellowtail from Konbu Moris, 7) Matsutake from Hokkaido. For drinks, we have: 1) Plum wine with soda (x2), 2) Kamosuru (x2), 3) Imonoshita sweet potato shochu 4) half bottle. The meal started with: 1) Yellowtail sashimi with ponzu sauce, 2) Matsutake and saury rice, 3) Akashi straw-grilled Spanish mackerel, 4) Katsuura black abalone with silk skin eggplant liver sauce, 5) Flounder and purple sea urchin from Miyagi, 6) Arita, Wakayama, and shirako ayu from Yubari. Nigiri included: 1) Octopus from Hokkaido, 2) Fatty tuna from Choshi, 3) Autumn knifejaw from Nemuro, 4) Sea urchin "Hadate," 5) New baby sardine from Amakusa, 6) Medium fatty tuna from Choshi, 7) Peony prawn from Haboro, Hokkaido. Enjoyed the meal, the quality was outstanding, and the flavors were exquisite.

1. Gold thread squash, locally produced Nori Mozuku seaweed, and corn tofu (made with Aomori's Takumiya wild bracken powder) somen noodles 2. Oita's Conger eel, Man'yoji pepper, and Hanaibira mushroom in a light Usu Amari broth 3. Hida Takayama Miyagawa natural ayu fish and Dadacha beans consommé soup 4. Menpuka fish, cultivated eel liver, and boiled okra 5. Kesennuma bonito tataki with garlic soy sauce, Goya tempura, and daikon radish salad 6. Assortment of sashimi (Yubari tofu from Kyoto, 0.9kg red sea bream from Tomiura, 2.3kg red sea bream from Akashi, Bafun sea urchin from Rishiri) 7. Conger eel shabu-shabu (Awaji conger eel, Awaji onion, first soup stock) 8. 1.0kg natural eel white grill from Hamanako 9. Cultivated rock oysters from Murotsu (nigiri sushi) 10. Deep-sea bluefin tuna otoro (fatty tuna nigiri) 11. Maizuru Akoya shrimp (nigiri sushi) 12. Dewa squid (nigiri sushi) 13. Deep-sea bluefin tuna akami (lean tuna nigiri) 14. Haboro button shrimp (nigiri sushi) 15. Bafun sea urchin from Rishiri (gunkan sushi) 16. Mini bowl of grilled natural eel from Kasumigaura 17. Masaba from Kisarazu (nigiri sushi) 18. Grilled cultivated eel liver 19. Dewa squid legs (nigiri sushi) 20. Managatsuo shabu-shabu from Kannonji (reusing the leftover broth from conger eel shabu-shabu) 21. Kamasu stick sushi from Tomiura 22. Hiramé (flounder) from Aji Gasawa and fresh octopus from Tomiura two-color bowl 23. Dessert (Utsunomiya Toyosui pear "Premium 13," Fukushima Kawajima white peach compote, homemade ice cream)The Edo-style ingredients were prevalent due to the impact of Typhoon No. 7, which landed on Obon (directly hitting western Japan). However, in this modern age with well-developed distribution networks, the highest-grade brand of red sea bream, the Akashi brand, was meticulously sourced. Additionally, we also procured Edo-style red sea bream (from Tomiura), allowing for a comparison of the "king of fish" red sea bream. It is said that the taste of summer sea bream deteriorates, but the flavor is mainly influenced by the individual quality rather than the season. Delicious specimens are delicious regardless of the season. The quality of both, comparable to high-end establishments, was such that when compared, Akashi appeared watery while the Tomiura, with a quarter of the procurement cost as compared to Akashi, was remarkably tastier. We also compared the "king of lake fish," the natural eel. In the past, the king of freshwater fish was considered carp, but today, the most high-end freshwater fish is the natural eel. The 1.0kg-sized Hamanako eel had a thick and satisfying texture. (By comparison, cultivated eels are often in the range of 250g to 330g.) The Kasumigaura eel, albeit relatively small, had a crispy grilled finish, a lightness impossible with the thick 1.0kg-sized eel. A luxurious tasting comparing the flavors of natural eels, influenced by aspects such as origin, size, cooking methods. The liver used was cultivated, not natural. It seems that natural liver is akin to Shohei Ohtani, but as one person isn't enough to play a baseball game (i.e., there isn't enough to serve customers, so the natural liver was used for the owner's meal). Specialty stores often marinate the liver twice, but this shop marinated it once. This method allows the flavor of the ingredients to be better appreciated. The liver that was prepared and brought in on the same day had less bitterness or unpleasant odor compared to specialty stores' liver grilling. Similarly, we compared the summer flounder, which is also often referred to as "unpalatable." However, the excellent specimen sourced here had an overwhelming umami flavor. Despite being from Aomori (Awaji), it was far more delicious than the flounder bowl I had in Aomori (Minato Shokudo) in the past. Due to the principles of capitalism, fine quality fish flow to Tokyo rather than staying locally. The Kimi and Warabi corn tofu made with kim and warabi from Fukushima turned out to be unexpectedly delightful.

This is my fourth visit. While listening to the shy head chef's stories, every dish was truly amazing. The sushi rice was firm with a strong and modern punch of vinegar that I particularly enjoyed. The friends I brought for the first time were also delighted and impressed. I hope to visit again around wintertime.

On this particular day, we enjoyed dishes such as Akashi octopus salt-boiled, Iwate Murasaki sea urchin with edamame and kudzu, and Chiba Black Jack watermelon gaspacho. Among all the dishes, the top three favorites were the Ako oysters, Managatsuo from Kannon Temple, and the Maaji tempura. The Ako oysters from Tokushima tasted best when eaten raw, while the Maaji tempura was surprisingly delightful in its thickly sliced, succulent state. The progression of Maaji from sashimi to sushi to tempura was quite enjoyable, with tempura being the standout. Additionally, the tempura rice bowl and the dessert consisting of chocolate ice cream, compote of peach with skin, and piole were also very enjoyable. Overall, the quality of the dishes at this establishment rivaled those of top tempura specialists.

As a rare treat, I decided to indulge in luxurious Edomae sushi in the downtown area. I heard that there is a high-class sushi restaurant in this nostalgic neighborhood, and I wanted to experience this luxury firsthand. I made a reservation for Saturday evening and visited the restaurant. The quaint atmosphere of the restaurant filled me with excitement as I anticipated the delicious sushi I was about to enjoy. Today's order included a deluxe omakase course: - Appetizers: Boiled octopus from Akashi, sea urchin from Iwate with edamame, watermelon gazpacho, jelly of ark shell from Tokushima and sea pineapple from Aomori, pickled shallower from Lake Ogawara, bonito with garlic soy sauce from Kanagawa, accompanied by okra, nameko mushrooms, and grated yam, simmered soft octopus from Akashi, vinegared white fish from Kasumigaura, sashimi of leftovers and horse mackerel from Owase and Numajima, clear soup of pumpkin from Kyoto and bonito - Nigiri sushi: Flatfish from Akashi, horse mackerel from Maizuru, turban shell from Iwate, sardine from Choshi, spot prawn from Hokkaido, eel from Hamamatsu, fatty tuna from Shiogama, lean tuna from Shiogama, sea urchin from Rishiri, Shinko - Dessert: Chocolate ice cream and peach liqueur. We also ordered a few glasses of sake, and the total bill came to 24,000 yen. What a great value for such high-quality sushi! The appetizers and sushi, made with seasonal premium ingredients, were all of high quality and generously served at this price. Each appetizer had a unique and delicious flavor. The combination of sea urchin and watermelon gazpacho was irresistible, with the sweetness of the sea urchin complemented by the refreshing taste of the watermelon soup. The vinegared white fish had a delightful texture and the perfect balance of flavors. The sashimi was exceptional, but the spot prawn, eel, and sea urchin were out of this world. The spot prawn was firm yet tender, with a rich sweetness that lingered in the mouth. The eel had a unique texture and a wonderful combination of flavors. The sea urchin was simply exquisite, with a luxurious sweetness and the aroma of the sea. The sushi rice was perfectly seasoned and complemented the top-quality toppings beautifully. The fatty tuna and lean tuna were also incredibly delicious. This was a fantastic dining experience with exceptional value. I will definitely be returning to this outstanding restaurant for a special treat in the future.

I have visited this place 4 times already since my first visit in January this year. Since coming here, I have drastically reduced the number of times I go to other sushi restaurants because the level of cuisine here is on a different level! The rice dishes, vegetables, and eel bowls all easily surpass specialized stores! And every time, it's always a moving experience. And yet, the meal is less than 20,000 yen, even with drinks. I ended up making a lot of reservations this time, so I'm really sorry for reducing everyone else's chances. Thank you for another blissful moment!

Memoir ～ Chef's Special Course ～ - Gaspatcho with Okushiri Island purple sea urchin and Chiba's watermelon (Black Jack), edamame tofu with agar - Tokushima's rock oysters and Noto's rock mozuku - Tottori iwashi dumplings (with Hokkaido ginkgo nuts) and Shiratama Lake white corn shijimi soup - Red sea urchin sushi (Awaji Island Yura uni) - Iwate isokegai sushi - Niigata shirasu sushi - Hokkaido thick herring sushi - Sake "Nabeshima Summer Moon" - Bonito and nagaimo straw-grilled, namako, okura salad - Yoichi ankimo, Kyoto Kagaya kabocha - Akashi suzuki (with hebesu) - Rishiri horse dung uni, abalone with ayu liver and white miso-cooked green eggplant - Miyakawa Okuhida's European-style ayu (with cream cheese and olive oil) - Medium fatty tuna sushi - Hayama doro barrier squid sushi - Tosashimizu shima aji sushi - Biwamasu sushi - Hokkaido Rishiri flounder sushi - Hokkaido thick herring sushi - Sake "Hoohbe Midorino Black Phoenix" - Seasoned gourd - Tokyo Bay Edomae anago sushi - Tokyo Bay kobadai sushi - Yokosuka simmered octopus - Hamanako eel small bowl - Haboro botan shrimp sushi - Fruit assortment with Yamanashi peach (Akatsuki) and Delaware compote ☆ Gaspatcho Gaspatcho at a sushi restaurant. I've never heard of that (laughs). A collaboration of watermelon and sea urchin, it was a dish that I couldn't even imagine. It was incredibly delicious. ☆ Edomae Anago At Uo no Toku-san, eel is not used as a topping very often, so it was rare to see eel being offered this time. I gratefully enjoyed the precious Tokyo Bay Edomae eel. ☆ Tosashimizu Shima Aji Both ourselves and the other guests at the table greatly praised the deliciousness of shima aji. Among the many dishes that require a lot of preparation, the simple shima aji stole the show. Uo no Toku-san is known for offering unique and amazing dishes, but they also do not skimp on the quality of their sushi rice. The initial three pieces they serve are outstanding. The sea urchin, isokegai, and shinko were incredibly delicious. Thank you for another wonderful sushi course today. It was a delightful meal.

(Return visit on 2023/06/25, about 2 and a half months later. The Tabelog Award 2022 Bronze winner. Selected as one of the top 100 sushi restaurants on Tabelog in 2022. Here is what we ate: 【Food】 - Chef's selection with additional items - Sunny Chocola (corn) with laver - Soup (winter melon with Miyazaki Arawata River natural softshell turtle) - Akashi octopus soft simmered takoyaki - Kyoto Kamo eggplant with Aomori abalone and sea urchin - Shimane Takatsugawa confit ayu - Sajima katsuo straw-grilled bonito - Kinki seared with Yoichi sea urchin paste - Million bell pepper with shirasu and Sansho pepper cooked - Katsuura goldeneye bream seared (nigiri) - Fatty tuna (nigiri) - Akita Ara (fish part in rough) (nigiri) - Maizuru horse mackerel (nigiri) - Medium fatty tuna (nigiri) - Hokkaido sweet shrimp (nigiri) - Rebun sea urchin hand roll - Lake Biwa eel bowl - Aichi flat shellfish (nigiri) - Toba mud obstinate squid (nigiri) - Prawn with eggs (nigiri) - Lean tuna marinated (nigiri) - Akashi sea bream (nigiri) - Chirashi (additional) - Peach + cherry + chocolate ice cream The octopus takoyaki made with Akashi octopus, soft and gooey on the inside, fluffy on the outside. Among the dishes of the day, the combination of Kamo eggplant and sea urchin was my favorite. The Takatsugawa confit ayu was so tender that you could eat the whole thing. The Akita "Ara (fish part in rough)" uses katakana as the kanji could not be written on Tabelog. 【Drinks】 - White wine (brought in) (no photo as it was brought in) - Iced coffee (additional) (Mandelin on this day. Usually have hot, tried iced this time.) Thank you for the meal.)

1,022 characters ★ 01. Aichi-grown corn "Sunny Chocola" and Akita-grown pondweed marsh assemble 02. Yoron Island-grown potatoes cooked with real sansho pepper, bell peppers, dried young sardines, and beef 03. Takoyaki (Akashi octopus, Sunny Chocola corn, Kujo green onions) 04. Hachinohe black abalone cooked with Kyoto white miso and Hagi eggplants from Yamaguchi 05. Shimane Takatsugawa natural ayu confit with cucumber pounded with vinegar and olive oil 06. Sashimi (Akashi sea bream, Ogawa shop buffoon sea urchin, winter melon, Aichi-grown baby shrimp) 07. Katsu Island-bred bonito straw-grilled with garlic soy sauce 08. Iki Island-grown bluefin tuna toro (nigiri style) 09. Amakusa-grown small fin tuna (nigiri style) 10. Oita-grown Seki isaki (nigiri style) 11. Katsu Island bonito straw-grilled (nigiri style) 12. Mini bowl of Lake Biwa natural eel kabayaki 13. Boiled White clam from Hagi, Yamaguchi (served with liver) 14. Haboro Botan shrimp (nigiri style) 15. Iki Island-grown bluefin tuna akami (nigiri style) 16. Abalone broth miso soup (with liver and Kujo green onions) 17. Izumi squid (nigiri style) 18. Akashi sea bream (nigiri style) 19. Akita-grown Ara (nigiri style) 20. Awaji fresh mackerel (nigiri style) 21. Isaki milt (nigiri style) 22. Maizuru true horse mackerel (nigiri style) 23. 2.2kg natural softshell turtle from Miyazaki Hirowatari River in ponzu sauce 24. Turtle rice porridge 25. Grilled turtle with soy sauce (charcoal-grilled) 26. Dried gourd roll 27. Water sweets (frozen banana, Yubari melon, Sato Nishiki cherries, agar) Translate this text into English for clarification.

A sushi restaurant where passion and purpose are always felt!! Seasonal specialties and ingredients of the season: 1. Live "Ginho" from Matsushima 2. Young sweetfish from Nagara River 3. Eel (800g) from Yoshino River, Tokushima 4. Black abalone from Shirahama, Chiba 5. Torigai from Kyoto Tango 6. Aji (horse mackerel) from Hamada City, Shimane 7. Live torigai from Kyoto Tango Sake pairings: 1. Abalone from Shirahama, Chiba with Kamo eggplant and abalone liver sauce 2. Bell pepper mousse paired with shirasu (whitebait) from Lake Biwa and white wine, beef tendon, wild boar, and sea bream 3. Ginho from Matsushima paired with sea bream white roe soup 4. Straw-burned bonito from Sajima 5. Grilled sweetfish from Nagara River 6. True flounder (ikijime style) and purple sea urchin from Tomiura, Chiba 7. Seburi (hiramasa amberjack), toro (tuna belly), kue (kajiki swordfish) from Sakaiminato, Iki tuna, and Kuruma prawn from Kumamoto Amakusa Sushi: 1. Live torigai from Kyoto Tango 2. Aji from Hamada City, Shimane 3. Honmaguro (bluefin tuna) from Sakaiminato 4. Kue from Nagasaki Iki 5. Kuruma prawn from Kumamoto Amakusa 6. Konoshiro (gizzard shad) from Kumamoto Amakusa 7. Bafun sea urchin from Rebun Island Small rice bowl: Unagi (eel) from Yoshino River, 800g Dessert: Homemade egg yolk ice cream, melon, kanten Drinks: 1. Ume shochu soda x2 2. Kamosu cold sake 3. Isojiman cold sake x2 4. Imo shochu "Uo no Tokubetsu" x4 5 appetizers + 1 sashimi dish + 1 mini rice bowl + 7 sushi pieces + fruits Thank you for the long service today. Strangely, I'm too full today and can't eat anymore. Thank you for the feast.

It had been a long time since our last visit. Due to my husband's busy schedule and recent avoidance of dining out, we were fortunate to find an available reservation for his birthday. We enjoyed the superb omakase course which included dishes like sardine meatball, princess mushroom, and broad bean puree, as well as Kyoto eggplant with abalone liver sauce. The sushi selection was exceptional, featuring items like fatty tuna from Sakai Port, horse mackerel from Shimane, and sea urchin from Ehime. The chef's creativity never ceases to amaze us, with unique dishes like pickled zassai with ankimo. The quality of ingredients and craftsmanship of each dish were top-notch. The restaurant's one-man operation, handling everything from sourcing and preparation to serving and cleanup, is truly impressive. The attention to detail even extends to the stylish tableware, including pieces from Copenhagen, Hermes, and Shigaraki pottery. The chef kindly accommodated my small appetite, for which I am grateful. We left the restaurant full and satisfied, with a bottle of Yoshigoro sake, all for just 50,000 yen. The value for the quality of food and service was exceptional. Sushi is truly delicious. Thank you for a wonderful meal.

01. Aichi-produced live Ginpo tempura 02. Miyagi Matsushima-produced morning-caught conger eel tempura 03. Conger eel bone crackers 04. Ehime-produced Himekodai tempura 05. Katsuura steamed turban shell 06. Kyoto-produced fresh bamboo shoot with homemade pickled vegetables, topped with Anchovy from Yoichi 07. Miyagi Shio Kama-produced black abalone, Miyazaki Satohara eggplant, Aizu-produced butterbur miso 08. Awaji-produced 2.1kg size starry flounder sashimi with engawa, Hakodate-produced "Ogawa's fresh sea urchin" buffet sea urchin 09. Akita naturally harvested warabi fern cooked with sansho pepper, served with sesame vinegar dressing 10. Starry flounder miso soup 11. Okayama Kojima Bay-produced natural eel grilled mini bowl 12. Sunagawa smacked firefly squid (hand-pressed sushi) 13. Iwate Ofudasato-produced scallop (hand-pressed sushi) 14. Hanpuro-produced button shrimp (hand-pressed sushi) 15. Shio Kama-produced honmaguro fatty tuna (hand-pressed sushi) 16. Oma-produced "Daisen's fresh sea urchin" purple sea urchin (gunkan-maki) 17. Izumi squid (hand-pressed sushi) 18. Shio Kama-produced honmaguro lean tuna zuke (hand-pressed sushi) 19. Aichi-produced flatfish (hand-pressed sushi) 20. Button shrimp miso soup 21. Ariake-produced small fin (hand-pressed sushi) 22. Sukumo-produced striped jack (hand-pressed sushi) 23. Choshi-produced goldeneye snapper (hand-pressed sushi) 24. Hayama-produced firefly squid fin (hand-pressed sushi) 25. Tempura bowl (firefly squid, conger eel, striped jack, fresh bamboo shoot, scallop) 26. Fruit platter (watermelon, mango, cherry, agar jelly, homemade ice cream)

Located in Sumida Ward, Tokyo, a 4-minute walk from Tobu Isezaki Line's "Higashi Muko-saka Station," "Uotoku" is a restaurant that I visited after about 6 years. Uotoku features a combination of "Kyoto cuisine and Edo-style sushi," allowing you to experience the traditional food cultures of the eastern and western capitals in one place. The restaurant has a long history, starting as a fish market with a dining establishment in 1964. The current owner, Kenichi Komiya, has been running the place since 1992. The exterior of the building exudes a sense of old-fashioned charm, and inside, guests take off their shoes and sit in a raised tatami-style counter seating with 6 seats and 4 table seats only. The first half of the meal consisted of an impressive lineup of Kyoto-style dishes, such as Castle Flatfish with bonito straw-grilled from Hagi, Yamaguchi Prefecture, and a rare dish of Daggertooth Pike conger and bamboo shoots with fragrant sansho pepper. The second half featured sushi with a gentle Kansai-style shari, allowing guests to enjoy the course without tiring out their palate. The omakase course priced at 18,150 yen (tax included) was of exceptional quality, blending Kyoto cuisine and sushi perfectly, making it undoubtedly the number one choice in Sumida Ward and one of the top sushi restaurants in Tokyo. I will definitely be returning to Uotoku again, changing with the seasons. Thank you for the wonderful meal! [Omakase Course 18,150 yen (tax included)] Paprika Mousse A mousse made by pureeing paprika and fragrant vegetables and mixing with cream. The smooth texture and the sweetness of the vegetables and paprika spread beautifully in the mouth, making it delicious. Although it's a western-style appetizer, the dashi is made from the bones of flounder. Hime Kodai Fish Soup A soup made with Hime Kodai fish from Ehime, topped with wild taro shoots from Iwate, salted steamed abalone from Akkeshi, young sweetfish from Biwako, octopus simmered to perfection, and cucumber and sesame vinegar dressing. Castle Flatfish From Oita, with a strong aroma, a great texture, and amazing taste. Boned Bonito Straw-Grilled From Hagi, Yamaguchi Prefecture, marinated in garlic soy sauce, it has a refreshing aroma, excellent texture, and taste. Daggertooth Pike and Bamboo Shoots with Sansho Pepper Shabu-Shabu The first harvest Awaji Island daggertooth pike and bamboo shoots from Ohara, Kyoto, create a fantastic combination. The harmony between the bamboo shoot's fragrance and texture, as well as the slight spiciness of the limited-edition sansho pepper, is exceptional. Castle Flatfish + Skin Peeling Torikai Shell From Mikawa, Chutoro from Shimoda, Donchitchi Horse Mackerel from Shimane, Bafun Sea Urchin from Hakodate, Sumika Kohada, Ariake Sea, Salted steamed abalone from Akkeshi, Eel small bowl from Hamana Lake. Dessert Kochi Buntan citrus, Mango.

Today's first appetizer was a combination of kikifuki leaf with toro, sazae, and abalone in vinegar miso dressing, which was absolutely delicious. The sushi of the day was "Aomori Mebaru." The other dishes included soft-boiled island octopus, sesame vinegar marinated Sichuan cucumber, straw-grilled Kanazawa loach, deep-fried Kagafive sweet potatoes, and Lake Biwa ayu in a light dashi broth. The nigiri sushi featured Kanazawa bamboo shoots with flower peppercorns, Katsuura golden-eyed sea bream, and Nagasaki red-eyed blackthroat seaperch with Tsushima blackthroat seaperch. The dessert was a mix of longan, mango, and mini watermelon with a sherbet.

First, I enjoyed the steamed eel with sansho pepper from Miyagi Matsushima and Kaga thick cucumber. Next, I had the amberjack carpaccio from Chiba Takeoka, and then the crab from Miyagi. The deep-fried soup included amberjack from Chiba, taranome from Shinshu, and sakura shrimp from Suruga Bay. I also had salt-boiled sea bream milt from Ehime and liver of geoduck from Aichi, as well as flounder liver sashimi from Kesennuma. Other dishes included fiddlehead fern from Aichi, baby flounder sashimi from Kesennuma, grilled fatty fish skin from Tokushima, and many more seafood delicacies. The meal ended with a refreshing fruit plate. Each dish was beautifully prepared and delicious, with unique flavors and textures that highlighted the quality of the ingredients. The flower pepper hot pot was a highlight, featuring ingredients like blackthroat seaperch from Choshi, flathead flounder from Tsushima, and Wagyu beef. One standout dish was the Kyoto bamboo shoot, which was cooked in a second broth without any bitterness. The combination of the high-quality ingredients and the skillful preparation made for an exceptional dining experience.

There are days like this, heavy rain, JR delays, a person hit by a train on the Hanzomon Line due to the Skytree event, unable to get to Kinshicho and ended up in Asakusa. Arrival was 30 minutes late for the reservation time after a 15-minute walk from Hikifune station. On the way back, couldn't go to Kinshicho due to the Skytree event, managed to catch the last train via Shinbashi and arrived home at 12:30. What a day!! How many years will I be able to visit? 1) 400g of first harvest wild eel from Kojima Bay, Okayama Prefecture 2) Bamboo shoots from Monoshirabe, Kyoto Prefecture 3) New torigai from Mikawa 4) Hana sansho from Nara Prefecture 5) 3.8kg black Japanese sea bream from Tateyama, Chiba Prefecture. Sake dishes in the order of consumption: 1) Appetizer: fried hamo, sakura shrimp tempura, clear oil 2) Appetizer: clams, thin tofu with fuki 3) Grilled hay-smoked first bonito with garlic, ginger, myoga 4) Sashimi: 1) Red snapper shirako 2) Sea bream from Akashi 3) Sea urchin from Funka Bay, Ezo 4) Anko liver from Yoichi, Hokkaido 5) Boiled octopus from Yokosuka 6) Grilled fish: Managatsuo 7) Main event: Nara Hana sansho nabe with black Japanese sea bream from Tateyama, bamboo shoots from Monoshirabe 8) Nara Hana sansho nabe with beef, bamboo shoots from Monoshirabe.

The restaurant was like a converted home, with us being seated at regular tables instead of counters. Before the sushi, we were served a substantial amount of sashimi and other dishes. The quality of the fish fell somewhere between good and average. Everything was delicious, and we left feeling full.

(Visit again on April 2, 2023) About 2 months later. The Tabelog Award 2022 Bronze-winning restaurant. Selected as one of the top 100 sushi restaurants in Tokyo by Tabelog in 2022. The dishes and drinks I had are as follows: [Dishes] - Omakase + additional orders - Iwate "Utsui Mame" hair crab ankake - Akashi octopus with Fujieda warabi and Tosazu vinegar with wasabi - Hokkaido "Notsuke" small fish with kogomi in vinegar miso - Shishamo (small fish) with Japansese pepper, shishito pepper, and wood ear mushrooms in sansho pepper broth - Akashi sea bream (back and belly) - Sea bream shirako (milt) - Uni (sea urchin) - Nachi Katsuura bonito straw-grilled - Yoichi ankimo (monkfish liver) - Hot pot with sansho pepper (Tsushima black rockfish and Kyoto bamboo shoots) - Hot pot with sansho pepper (Kin-ki) - Warasa (mackerel) - Toro (fatty tuna) - Tiger pufferfish shirako bowl - Aomori Sakuramasu (cherry salmon) - Maizuru horse mackerel - Tsushima black rockfish - Hokkaido Notsuke scallop - Eel bowl - Yokosuka fresh sea bream - Hanhoro botan shrimp - Kagoshima squid - Mie Owase striped jack - Tekkamaki (tuna roll) - Chirashi (additional) - Lam raisin ice cream with strawberries and dekopon sushi The highlights were the cherry salmon, black rockfish, and botan shrimp. I enjoyed seasonal dishes like the hot pot with sansho pepper, cherry salmon, and the last of the season's tiger pufferfish shirako. [Drinks] - Sake "????" (brought my own) - Coffee (Moka Martari) (additional) Thank you for the meal.

1. Hair crab bisque with Saga white asparagus 2. Hair crab, white shrimp, warabi (bracken fern), and Tokushima coral tree tomato tartare 3. Smoked Miyagi Nan Sanriku oysters and Toba rock oysters 4. Lake Biwa setashijimi clear soup (1 hour and 10 minutes cooking with konbu broth) 5. Torikai liver simmered in sake from Murotsu 6. Yariika (spear squid) from Shimoda and bamboo shoots from Kumamoto with miso dressing 7. Hira shellfish from Mikawa, Honmaguro tuna from Katsuura, urui (rockfish), and Kujo green onions with nuta sauce 8. Sashimi platter (2.8kg sea bream from Akashi, bafun uni from Hakodate) 9. Fuki miso (fish cake with butterbur sprout from Uonuma and white miso from Kyoto) 10. Ezowabi (abalone from Hokkaido) and yam ducat with abalone liver and monkfish liver 11. Seared sea bream milt in ponzu sauce 12. Torikai (cockles) from Murotsu (sushi) 13. Honmaguro tuna chu-toro (sushi) 14. Harakodai (young sea bream) from Izumi (sushi) 15. Yamaguchi tiger puffer fish shirako mini donburi 16. Kobashi (parrotfish) from Funabashi (sushi) 17. Honmaguro tuna o-toro (fatty tuna) from Katsuura (sushi) 18. Botan shrimp from Hanro (sushi) 19. Grilled eel mini donburi from Lake Hamana 20. Seared sea bream belly skin from Akashi (sushi) 21. Botan shrimp miso soup 22. Sumiika (firefly squid) from Izumi (sushi) 23. Honmaguro tuna akami (lean tuna) from Katsuura (sushi) 24. Seared ishidai (striped beakfish) from Toba (sushi) 25. Pressed sushi of Madai (red seabream) from Kagoshima Nagashima 26. Simmered sazae (turban shell) from Yaizu 27. Akagai (ark shell) from Nagasaki (sushi) 28. Maki rolls with himokyu (cucumber) inside 29. Seared akagai (ark shell) liver 30. Hotaruika (firefly squid) from Fukui (sushi) 31. Mega futomaki (thick sushi roll) 32. Cotton berry from Nara, ai berry from Chiba, hamasaki from Saga, black truffle ice cream In January 2017, this restaurant has visited 90 times since Tabelog started counting visits. Recently, they have been customizing dishes inspired by award-winning restaurants from all over Japan, and creating unique dishes. The restaurant has a knack for adding a special touch to Western dishes such as bisque and tartare. Although it is a sushi restaurant, they have become a place to get a variety of dishes, adding to the charm of the restaurant.

I finally went to Uwotoku, a restaurant I've been wanting to visit for months! The restaurant only has 6 seats, and it was full today as well. It's hard to get a reservation here. The food did not disappoint, every dish and every piece of sushi was delicious. The sea urchin, shirako, kinmedai, and bamboo shoots were truly delicious. The sea urchin was plentiful, the shirako had a fragrant aroma, and the first bamboo shoots of the year were all so tasty, I was completely satisfied. The good smells from the ingredients wafting in front of me, and eagerly waiting for each dish to be served, it was so exciting. Each bite was delicious, and thinking about what would come next just made me more excited over the 3 hours. I couldn't take pictures of everything, but the eel, tuna, horse mackerel, crab, and vinegared baby fish were also delicious. The chef said he learned sushi from the previous generation and studied cooking at a Kyoto ryotei, but I don't think there are many places where both sushi and other dishes are this delicious. It's a popular restaurant that's hard to get a reservation at, but I definitely want to go again. Thank you for the delicious food and sushi, and the drinks.