Uokama

A five-piece sashimi assortment of seasonal seafood carefully selected by the chef. You can enjoy the flavors and textures of various fish. To fully appreciate the fresh fish flavor, try a bite without soy sauce first.

A luxurious assortment of seven types of seasonal seafood carefully selected by the chef. Perfect for sharing among many people, allowing you to fully enjoy the bounty of the sea. Pairs excellently with sake.

Lean cut of natural, fresh bluefin tuna. It has a firm umami yet a refreshing taste. Enjoy the natural flavor of tuna simply with wasabi soy sauce.

Medium fatty tuna from natural, fresh bluefin tuna. It has a good balance of lean meat and fat, with a melt-in-your-mouth texture. It has a rich umami and pairs well with both rice and sake.

Sashimi of swordfish (sailfish). The flesh is firm and has a clean, elegant flavor. The fresh aroma of the sea stimulates the appetite.

Sashimi of live-caught yellowtail, which is fatty yet firm, offering a melt-in-your-mouth umami and a satisfying chew. Known as a winter delicacy.

Sashimi of fresh horse mackerel. The flesh has a firm, springy texture and a unique umami and flavor. It becomes even more delicious when enjoyed with ginger and green onions with soy sauce.

Sashimi of live, fresh scallops. They have a strong sweetness, a sticky texture, and the umami of the adductor muscle. Recommended to enjoy simply with wasabi soy sauce.

Lightly seared sashimi of cured mackerel. The exquisite balance of the fragrant surface, the mackerel's umami, and the vinegary flavor is delightful. Enjoy the contrast between the fragrant skin and the fatty flesh.

Sashimi of fresh local fish landed today. The type of fish varies daily, allowing you to fully enjoy the umami of seasonal fish. Please ask the staff for details.

A delicacy of seared cured mackerel served with liver paste. The refreshing umami of the cured mackerel is enhanced by the rich flavor and depth of the liver paste, creating a more profound taste. Pairs exceptionally well with sake.

A dish made by deep-frying dried fish of the season, which changes daily. It's crispy and fragrant on the outside, with juicy meat inside. Also perfect as a snack with drinks.

Tuna head (kama) slowly simmered in a sweet and savory sauce. Rich in gelatin, it has a melt-in-your-mouth texture. A dish that goes well with rice.

Salt-grilled tuna collar (kama). It's fatty, grilled to a fragrant finish, and the flesh is juicy and satisfying. Please enjoy with a squeeze of lemon.

A delicacy made by mixing shark cartilage and plum meat. It features a crunchy texture and the sourness of plum, making it refreshing and perfect as a palate cleanser or an accompaniment to drinks.

Spicy marinated pollock roe, seasoned with chili peppers and other spices. It has a spicy kick and a popping texture, perfect as a side for rice or a snack with drinks.

Fresh chicken hearts, carefully prepared and grilled to a fragrant finish. They have a unique chewy texture and umami, making them a great accompaniment to drinks. Enjoy simply with salt and pepper.

Seafood steamed with "Ishiru", a fish sauce from the Noto Peninsula. The rich flavor of Ishiru and the umami of the seafood are concentrated, offering a deep taste. Excellent pairing with sake.

Deep-fried sweet shrimp, known as the "jewel of Toyama Bay." Crispy batter and the natural sweetness of the shrimp fill your mouth. Enjoy with a squeeze of lemon for a refreshing taste.

Salt-grilled silver cod, grilled to a plump finish. It's fatty, with tender and juicy flesh, and has an elegant umami. Pairs well with both rice and sake.

Salt-grilled mackerel, grilled to a fragrant finish. The fatty flesh is plump and concentrated with the unique umami of mackerel. Please enjoy with grated daikon radish.

Grilled splendid alfonsino, known for its tender flesh, elegant fat, and umami. The skin is crispy and fragrant, while the flesh is plump and juicy. Enjoy its luxurious flavor.

A dish featuring "nodoguro" (blackthroat seaperch), also known as the "phantom luxury fish," carefully grilled. The melt-in-your-mouth sweetness of the fat and the delicate umami of the flesh are exquisite. Recommended for special occasions.

Deep-fried tuna marinated in a special sauce and coated with potato starch. Crispy on the outside, juicy on the inside, and packed with tuna umami. Pairs well with both rice and sake.

Freshly caught local fish of the day, deep-fried and marinated in a sweet and sour nanban sauce. The fish's umami spreads within the refreshing taste, stimulating the appetite. Perfect as an appetizer or snack.

Live scallops grilled fragrantly with butter and soy sauce, then wrapped in nori seaweed. The sweetness of the scallops, the richness of the butter, and the aroma of the seaweed create a perfect harmony. Enjoy while hot.

Fresh octopus slowly simmered in a special broth until it's tender enough to cut with chopsticks. The octopus's umami is concentrated, and it has a gentle flavor. It can be enjoyed as a snack with drinks or as a side dish with rice.

Cod milt, carefully prepared and coated in batter, then crisply fried. It's crispy on the outside and melts in your mouth with a creamy texture inside. Recommended to enjoy simply with lemon or salt.

Fresh anglerfish marinated in a special sauce and deep-fried. It has a delicate yet profound flavor with a satisfyingly firm texture. Perfect as a snack with drinks.

Kama meshi generously topped with luxurious crab meat and popping salmon roe, cooked with fluffy rice. The rich umami of the crab and the saltiness of the salmon roe blend perfectly with the rice. Enjoy the bounty of the sea to the fullest.

Kama meshi generously topped with rich monkfish liver and popping salmon roe. The creamy richness of the monkfish liver and the saltiness of the salmon roe are a perfect match for the freshly cooked rice. A burst of deep umami and sea aroma fills your mouth.

Kama meshi made with whole fresh sardines, offering a rich flavor. The umami of the sardines seeps into the rice, resulting in a fragrant cooked dish. It has a simple yet profound flavor and is packed with nutrients.

A set meal featuring fresh mackerel slowly simmered in a special miso sauce. The mackerel's umami and the richness of the miso pair well with rice. Enjoy a balanced meal with warm miso soup and a small side dish. A classic Japanese home-style dish.

A set meal featuring dried fish of the season, which changes daily, as the main dish. The fragrantly grilled dried fish pairs perfectly with rice. Served with miso soup and a small side dish for a balanced Japanese meal.

A set meal featuring freshly fried seasonal seafood and vegetables of the day. The hot, freshly fried items are delicious with rice. Served with a small side dish and chawanmushi (steamed egg custard), it's a satisfying meal.

A set meal featuring fragrant straw-grilled bonito tataki. The surface is seared while the inside remains raw, offering a unique flavor and umami. Enjoy with ponzu sauce and condiments for a refreshing taste.

A luxurious set meal made with plenty of fresh seafood. It includes an appetizer, seasonal tempura, rice, a small side dish, miso soup, and pickles, allowing you to enjoy various seafood at once. Recommended for special occasions.

A set meal featuring kama meshi simmered with the freshest seasonal seafood recommended for the day. Each kama meshi is carefully cooked one by one, allowing the seafood's umami to fully infuse the rice. Served with miso soup and a small side dish for a satisfying meal.

Kama meshi made by simmering rice with grilled mackerel. The umami and saltiness of the mackerel fat seep into the rice, creating a mouthwatering flavor. Highly recommended for mackerel lovers.

Kama meshi with the fragrant flavors of shirasu (small dried sardines) and sansho pepper. The umami of the shirasu and the refreshing spiciness of sansho pepper pair well with the rice, offering a refined taste. A must-have for Japanese cuisine lovers.

Gomoku kama meshi, cooked with various ingredients, creating a colorful and flavorful dish. The umami of chicken, vegetables, mushrooms, and other ingredients seeps into the rice, resulting in a deep flavor. It's also nutritionally balanced and popular with a wide range of people.

A kama meshi version of the Tokyo Fukagawa regional dish, made with plenty of clams. The rich clam broth and ginger flavor pair well with the rice, offering a refreshing yet rich taste. The aroma of the sea stimulates the appetite.

Kama meshi cooked with Kishu plums and refreshing perilla leaves. The sourness of the plum and the aroma of the perilla stimulate the appetite, offering a refreshing taste. Recommended especially during the summer.

Kama meshi concentrated with the rich umami of oysters. The plumply cooked oysters, along with the aroma of the sea, create a deep flavor. A dish where you can fully enjoy luxurious seafood.

Sea Bream Rice Kama Meshi

A luxurious dish featuring two types of donburi: kaisendon (seafood bowl) with fresh seafood and torotaku donburi with melt-in-your-mouth tuna and takuan (pickled radish). The umami of the seafood is concentrated, and the textural contrast is also appealing.

A donburi bowl with fresh seafood mixed with a special rich sesame sauce. The fragrance of the sesame sauce and the umami of the seafood blend perfectly, stimulating the appetite. A dish that goes well with rice.

A luxurious kaisendon (seafood bowl) featuring a generous portion of fresh seafood sourced daily. Enjoy the umami of seasonal seafood with rice. Pour soy sauce and savor the flavors and textures of various fish.

A set that allows you to choose two of your favorite donburi from several options. It also includes miso soup, a small side dish, and pickles, allowing you to enjoy different flavors and textures at once. The appeal is being able to customize it to your preference.

A pure rice ginjo sake from Fukushima Prefecture, characterized by its extra-dry, clean taste. It has a crisp mouthfeel and pairs excellently with fish dishes. An easy-to-drink sake even for beginners.

A pure rice extra-dry raw sake from Nagano Prefecture. It features a fresh aroma and a powerful dry taste, with a solid rice umami. Recommended to drink chilled.

A nama sake from Niigata Prefecture, characterized by its gorgeous aroma and clear taste. It has a fresh and fruity mouthfeel, making it easy to drink even for those who are not usually fans of sake. Also pairs well with fish dishes.

A "Nigori" (cloudy) nama sake from Nagasaki Prefecture. It's roughly filtered during fermentation, resulting in a strong rice umami and sweetness, with a thick, smooth texture. Can also be enjoyed as an aperitif or dessert wine.

A "Nigori" (cloudy) pure rice sake from Tochigi Prefecture. It's white and cloudy like a snowman, with a fruity aroma. It's rich in rice sweetness and umami, making it a sake you can enjoy like a dessert.

A specially selected "Nakadori" (middle press) sake from Fukushima Prefecture. Nakadori is considered the highest quality part of the sake pressing process, characterized by a balanced, gorgeous aroma and umami. Enjoy its refined taste.

A pure rice ginjo extra-dry sake from Fukuoka Prefecture. It has a very clean finish, and while being dry, the rice umami is clearly felt. It pairs well with all kinds of seafood dishes, especially fresh sashimi.

A special pure rice nama sake from Iwate Prefecture. Since it's not pasteurized (heated), it features a fresh and robust aroma and taste. Enjoy the rich umami of the rice and the lively flavor unique to nama sake.

A freshly squeezed, undiluted raw sake made with 100% Miyama Nishiki from Nagano Prefecture. It features a fresh aroma and the robust body unique to undiluted raw sake, packed with rice umami. Enjoy its rich flavor.

A "Wa-shibori" (Japanese-pressed) nama sake from Miyagi Prefecture. Slowly pressed using traditional methods, it features a rich rice flavor and delicate umami. Enjoy the fruity aroma and the fresh taste characteristic of nama sake.

A "Kimoto" (traditional yeast starter method) Shibori Nama sake from Gunma Prefecture. It features a complex and profound flavor unique to Kimoto brewing, along with rich acidity. It has a solid body and a sense of aging.

A pure rice ginjo genshu (undiluted sake) from Tochigi Prefecture. Bottled without dilution, it has a rich and powerful flavor. Enjoy the gorgeous aroma and the concentrated umami of the rice. Recommended on the rocks or chilled.

A pure rice "Wa-shibori" (Japanese-pressed) nama sake from Ibaraki Prefecture. It features the gentle umami of rice and the fresh aroma unique to nama sake. It has a smooth mouthfeel and is a versatile sake that pairs well with any dish. Recommended to drink chilled.

A special pure rice nama sake from Akita Prefecture. It features a gorgeous aroma and a clear, refreshing taste. The rice umami spreads in your mouth with a light finish. A versatile sake that pairs well with any dish.

A pure rice ginjo nama genshu (unfiltered raw undiluted sake) from Akita Prefecture. It boasts the robust umami unique to unfiltered raw sake and a fruity aroma. You can feel the solid richness of the rice, making it a satisfying drink. Recommended to drink chilled.

An extra-dry pure rice nama sake from Hiroshima Prefecture. While having a crisp dry finish, the rice umami spreads fully, leaving a clean aftertaste. Its fresh aroma pairs excellently with seafood dishes.