Izakaya Uoshun Hamamatsucho

A set meal centered around a fresh sashimi assortment of 5 types of fish. Served with rice, miso soup, and a side dish. Simply enjoy the umami of seasonal fish.

Our signature dish: a generous serving of various fresh seafood piled high on a bowl of rice. Enjoy with wasabi soy sauce.

A donburi bowl topped with fresh fish directly from Hokuriku and plump, boiled whitebait (shirasu). Enjoy two different flavors at once.

A great value lunch set where the contents change based on the day's catch. Enjoy daily specials made with seasonal ingredients.

A luxurious set meal where you can enjoy both sashimi and grilled fish. Savor the freshness of raw fish and the umami of fragrant grilled fish simultaneously.

A hearty set meal featuring juicy deep-fried young chicken and today's grilled fish.

A set meal featuring fresh sashimi and 'ara-ni' (simmered fish scraps) infused with fish broth. The simmered dish has a sweet and savory flavor that goes well with rice.

A set meal combining deep-fried young chicken and fish 'ara-ni' (simmered fish scraps). Recommended for those who want to enjoy both meat and fish.

A plate featuring an assortment of 3 types of today's recommended fresh seafood. The contents change depending on the season and availability.

A luxurious assortment of 5 types of today's recommended fresh fish, carefully selected by our chef. Enjoy the different textures and flavors of various fish.

A special assortment luxuriously featuring 6 types of fresh fish. Recommended for groups to share or for those who want to enjoy plenty of fish.

A Western-style appetizer of thinly sliced fresh fish dressed with olive oil and dressing. A refreshing taste.

A Japanese fisherman's dish where several types of fish are pounded with miso and seasonings until sticky. Rich in flavor and perfect as a snack with drinks.

Sashimi of flounder, which is in season during winter. The flesh is firm, fatty, and has a refined sweetness.

A representative white fish in Japan, also used for celebratory occasions. It has a delicate yet umami flavor and a firm texture.

A high-grade fish of the grouper family, characterized by its refined fat and sweet white flesh. Its delicate flavor is best appreciated as sashimi.

A fish characterized by beautiful, thread-like patterns on its body. It has a soft, delicate white flesh with a gentle flavor.

A fish with target-like spots on its sides. It is a delicate and light white fish, delicious when eaten with its liver.

A hearty dish featuring the collar of red sea bream, cooked whole. You can choose between a sweet and savory simmered dish or a fragrant salt-grilled preparation. Rich in collagen and umami.

A dish using the collar of peppered grunt. Enjoy the firm texture and umami of the meat around the collar, prepared simmered or salt-grilled.

Sea bass collar, simmered or salt-grilled. While it's a delicate white fish, the meat around the collar is fatty and flavorful.

A dish of yellowtail (inada), the young of yellowtail (buri), with its collar grilled to a fragrant crisp. Enjoy the natural flavor with simple salt grilling.

A dish using the collar of Medai (Japanese butterfish). Relatively inexpensive, but it has a good amount of fat and is delicious when simmered or grilled.

A hot pot dish where thinly sliced fresh red sea bream is lightly dipped in hot dashi broth. Its sweetness is enhanced when eaten semi-raw.

Shabu-shabu using thinly sliced sea bass. Enjoy the delicate and refined flavor of white fish with dashi broth.

An assortment of vegetables that can be added to the shabu-shabu pot.

A finishing dish made with the flavorful broth from the hot pot. You can choose between zosui (rice porridge) or udon noodles.

A dish using a whole scorpionfish. Salt-grilled offers crispy skin and white fish umami, while simmered offers a sweet and savory sauce flavor.

Barfin flounder cooked whole. The thick flesh becomes fluffy when cooked and has a delicate flavor.

Striped sea bream (Shimadai), the young of Ishidai, grilled whole or simmered. Characterized by its oceanic aroma and firm flesh.

Thread-sail filefish cooked whole. The skin is beautiful, and the flesh is tender and sweet.

Yellow grouper grilled whole or simmered. Enjoy the refined fat and umami characteristic of the grouper family.

Medama (Girella punctata) cooked whole. Especially fatty in winter, it's a white fish that can be enjoyed with its oceanic aroma.

A croquette containing chirimenjako (small dried sardines) and cheese. The oceanic flavor combined with the richness of cheese makes it a perfect snack.

White shrimp from Toyama Bay, known as the 'jewel of Toyama Bay,' seasoned with soy sauce and mirin, then fried. Enjoy the crispy texture and the sweetness of the shrimp.

Deep-fried Bigeye grenadier (Mehikari), a deep-sea fish. It's so tender you can eat the bones, with fluffy, fatty flesh.

Homemade satsuma-age (fried fish cake) kneaded with sakura shrimp. The fragrance of freshly fried cake and the flavor of shrimp spread in your mouth.

Oysters coated in breadcrumbs and deep-fried. Crispy on the outside and juicy on the inside, packed with oyster flavor.

A regional dish of mackerel, fermented in rice bran (nuka) and then lightly grilled. It has a strong salty and fermented umami flavor that pairs well with sake.

A dish of saury (sanma) pickled in rice bran and then grilled. Characterized by its unique flavor and concentrated umami.

Lightly grilled 'Heshiko' (mackerel pickled in rice bran), a traditional preserved food from the Wakasa region of Fukui Prefecture. It is very salty and intensely flavorful, so please enjoy it in small portions.

Lightly grilled dried firefly squid, with its umami concentrated through drying. The slightly bitter taste of the liver and its fragrance pair well with sake.