Uotake

A sashimi platter featuring the freshest seasonal fish selected by the chef. Served with soy sauce and wasabi. Enjoy the raw texture and natural flavors of the seafood.

An assortment of 'Ate-maki', sushi rolls designed specifically to be eaten as snacks with alcohol. The ingredients change daily. Requires advance reservation.

A platter of three types of thin sushi rolls (hosomaki). Perfect as a light snack to pair with drinks.

A famous seafood rice bowl topped with a variety of fresh sashimi. Different tiers offer different selections and qualities of fish.

Bonito fish cutlet fried rare, served with mustard and aioli sauces. A set meal including rice and soup.

Steak made from tuna cheek meat, known for its rich texture similar to beef. Served with a side of three kinds of seasonal sashimi.

Ginger pork made with Hokkaido Kamui pork loin. Savory and slightly sweet ginger soy sauce. Served with a side of sashimi.

Mackerel simmered in a rich miso sauce. A classic Japanese comfort dish served as a set meal.

Salt-grilled mackerel. The simple seasoning highlights the natural flavor of the fish. Served as a set meal.

Greenland halibut grilled Yuan-style (marinated in a citrus-soy sauce based sauce). Aromatic and flavorful.

Fermented soybeans. Has a sticky texture and distinct aroma. Commonly eaten with rice.

Raw egg. Often mixed with soy sauce and poured over rice.

Grated yam. Has a slippery, sticky texture and is served over rice.