Kaminoge Uomitsu

Name: Kaminoge Uomitsu
Address: Setagaya City, Kaminoge, 3 Chome−1−11 上野毛ビル 201, Tokyo
Price range: ¥500 - ¥3800

Bincho Charcoal Used Uomitsu Specialty Bonito Tataki and Charcoal-Grilled Meats

★ 4.0 (98) $$Moderate 📍 Setagaya City, Kaminoge, 3 Chome−1−11 上野毛ビル 201

Uomitsu Specialty

Bonito Tataki and Charcoal-Grilled Meats

Bonito Tataki

生鰹の藁焼き

Enjoy fresh bonito tataki coated with straw aroma, plenty of condiments, and Aomori garlic with sea salt. (Five slices per serving)

A specialty of Kochi, made by char-grilling fresh bonito over a straw fire. The smoky aroma of the straw and the rich umami of the bonito fill your mouth. It's typically eaten with condiments like garlic and salt.

¥1,600~ ≈ $10.00

Charcoal-Grilled Meats

Yamagata Beef Rare Steak (100g~)

山形牛のレアステーキ (100g〜)

〜With Wasabi and Rock Salt from Nishi-Izu Town〜 Raised over a long period in a climate that is hot in summer and cold in winter. This delicious meat has a fine texture, deep flavor, and mellow fat.

A rare steak of carefully selected Yamagata beef, grilled over charcoal. Characterized by its fine texture and sweet fat. Enjoy the meat's original flavor simply with fresh wasabi and rock salt.

¥3,800 ≈ $24.00

Hayash SPF Pork Loin Salt Grill

林SPFロースの岩塩焼き

〜Homemade Grainy Mustard〜 Specific Pathogen Free A healthy pig born without specific pathogens. The meat is tender and the fat is very sweet.

A dish of tender Hayash SPF pork loin, grilled to a crisp with rock salt. The soft meat and sweet fat are outstanding. Served with homemade mustard as an accent.

¥2,850 ≈ $18.00

Suigo Akadori Chicken Black Pepper Grill

水郷赤鶏の黒胡椒焼

〜Yuzu Pepper〜 Raised healthily over a long period in free-range conditions, resulting in tender meat with rich flavor and umami.

A dish of Suigo Akadori chicken from Chiba Prefecture, grilled spicy with black pepper. The free-range chicken is firm and bursts with umami with every bite. Enjoy it refreshingly with yuzu pepper.

¥2,650 ≈ $17.00

Fresh sashimi directly from Toyosu Market, chef's choice. (One serving: 5 types, one slice each.) ※Recommended order for 2 people: ① Bonito Tataki (1 serving) ② Sashimi Assortment (2 servings) ③ About 2 dishes while waiting for grilled items ④ Yamagata Beef Rare Steak or Hayash SPF Pork Loin Salt Grill (1 serving)

An assortment of seasonal fresh fish directly from Toyosu Market. The chef selects the most delicious fish of the day. A dish where you can fully enjoy the texture and umami of fresh seafood.

¥1,800~ ≈ $12.00

Today's Charcoal Grill

Seasonal Recommendations! Fugu Shirako Grill, Kinki Charcoal Grill, Yellowtail Kama Grill, etc. Please ask our staff for details.

Charcoal-grilled Sawara (Spanish Mackerel)

釣り鰆 (さわら) の炭火焼

From Yamaguchi Prefecture 〜Popular Yuzu Salt Grill〜

Fatty Sawara (Spanish Mackerel) grilled over charcoal for a smoky flavor. The far-infrared rays from the charcoal create a fluffy texture. The yuzu-scented salt enhances the fish's umami.

¥1,500 ≈ $10.00

Charcoal-grilled Large Sardine

大羽 (おおば) いわしの炭火焼

From Miyagi 〜Fatty, over 20cm〜

A dish of large sardines, slowly grilled over charcoal. They are rich in fat and have a juicy flavor. The smoky aroma of the charcoal whets the appetite.

¥1,300 ≈ $8.00

Charcoal-grilled Firefly Squid with Roe

子持ちヤリイカの炭火焼

From Aomori Prefecture Limited time only. In season now. Roe-filled texture and sweetness. 〜Wasabi from Nishi-Izu Town〜

Charcoal-grilled seasonal yari-ika (spear squid) with plenty of roe. Enjoy the plump texture of the squid and the popping sensation of the roe. Served refreshingly with fresh wasabi.

¥1,300 ≈ $8.00

Charcoal-grilled Vegetables

Vegetable charcoal grilling is enhanced with oil grilling using domestic pork back fat for richness. By grilling with dashi soy sauce, we create a synergistic effect of umami from bonito flakes (inosinic acid) × kelp (glutamic acid) to make the vegetables even more delicious.

Red Eggplant

赤茄子

From Kumamoto Prefecture 〜Bonito Flakes, Ginger〜

A dish of red eggplant from Kumamoto Prefecture, grilled over charcoal. Grilling makes the eggplant melt-in-your-mouth and increases its sweetness. Served with bonito flakes and ginger for a refreshing taste.

¥750 ≈ $5.00

Shiitake Mushroom

椎茸

From Oita Prefecture 〜Rock Salt, Sudachi〜

Thick shiitake mushrooms charcoal-grilled to lock in their umami. The rich mushroom flavor that spreads with each bite is characteristic. Enjoy the simple taste of the ingredients with rock salt and sudachi.

¥750 ≈ $5.00

Brussels Sprouts

芽キャベツ

From Shizuoka Prefecture 〜Rock Salt〜

Charcoal-grilled Brussels sprouts from Shizuoka Prefecture. Crispy on the outside, fluffy on the inside, with concentrated sweetness of the sprouts. Rock salt enhances the sweetness.

¥800 ≈ $5.00

Jumbo Eryngii Mushroom

ジャンボエリンギ

From Shizuoka Prefecture 〜Butter Soy Sauce〜

A fragrant dish of extra-large eryngii mushrooms grilled with butter and soy sauce. Enjoy the chewy, abalone-like texture and the rich butter flavor.

¥800 ≈ $5.00

Broad Beans

空豆

From Kagoshima Prefecture 〜Sea Salt〜

Broad beans steamed over charcoal in their pods. Their fluffy texture and unique rich aroma evoke the arrival of spring. Enjoy the beans' natural sweetness with sea salt.

¥900 ≈ $6.00

New Potato Butter with Shuto (Salted Fish Innards)

新じゃが芋の酒盗じゃがバター

From Nagasaki Prefecture

An appetizer made with fresh new potatoes, butter, and "shuto" (salted fish innards). The richness of the butter and the saltiness of the shuto enhance the sweetness of the potatoes.

¥1,250 ≈ $8.00

Charcoal-grilled Bamboo Shoots with Sansho Soy Sauce

筍 (たけのこ) の木の芽醤油焼き

〜Bonito Flakes〜

Tender bamboo shoots charcoal-grilled and finished with fragrant sansho soy sauce. The crisp texture and the savory soy sauce aroma stimulate the appetite. A representative dish of spring flavors.

¥1,450 ≈ $9.00

Cold Dishes (Seasonal Recommendations)

Icefish and Fresh Mekabu with Dashi Ponzu

白魚と生めかぶだしポン酢

From Aomori 〜Spring vinegared dish with ginger and ponzu〜

A vinegared dish combining icefish, known as the "spring herald fish," and fresh mekabu (sea tangle). The slippery texture and the acidity of the ponzu are refreshing. Ginger adds a subtle accent.

¥850 ≈ $5.00

Blanched Rapeseed Blossoms

菜の花のお浸し

From Chiba Prefecture

Blanched seasonal rapeseed blossoms steeped in a delicate dashi broth. Their slight bitterness and crisp texture evoke spring. The refreshing taste is perfect as a palate cleanser.

¥800 ≈ $5.00

Firefly Squid with Sumiso (Vinegared Miso)

ホタルイカのぬた (酢味噌)

From Toyama Prefecture 〜With Nanohana (Rapeseed Blossoms) and Fresh Wakame, Mustard Vinegar Miso〜

A traditional dish of plump firefly squid tossed with a special spicy vinegar miso. Enjoy the spring ingredients with rapeseed blossoms and wakame in a sweet and sour miso dressing.

¥950 ≈ $6.00

Kumquat and Mascarpone Shira-ae

金柑 (きんかん) とマスカルポーネの白和え

From Miyazaki Prefecture 〜Tastes like marmalade. With sake and white wine〜

A Western-style "shira-ae" (dressed salad) combining sweet and sour kumquats with creamy mascarpone cheese. It has a fruity, almost dessert-like quality and pairs well with sake.

¥900 ≈ $6.00

Fresh Mekabu and Fruit Tomato Tofu Salad

生めかぶとフルーツトマトのネバネバ豆富サラダ

Healthy Salad 〜Refreshing with Homemade Ponzu Dressing〜 Not a leafy green salad.

A healthy salad combining the slimy texture of fresh mekabu (sea tangle) with sweet cherry tomatoes and tofu. No leafy greens, allowing you to enjoy the texture of the ingredients. Served refreshingly with homemade ponzu.

¥1,450 ≈ $9.00

Warm Dishes (Seasonal Recommendations)

Young Bamboo Shoot Simmer (Wakatake Ni)

若竹煮 (わかたけに)

〜Simmered spring dish of bamboo shoots and wakame. With sansho leaf aroma〜 This is a single serving.

A simmered dish of bamboo shoots and wakame seaweed, representative spring ingredients. The dashi-soaked bamboo shoots and the oceanic aroma of wakame are a perfect match. The refreshing scent of sansho leaves adds an accent.

¥950 ≈ $6.00

Winter Sawara (Spanish Mackerel) with Sansho Bud Sauce

寒鰆 (さわら) の木の芽あん

From Fukui Prefecture 〜Crispy fried Sawara is topped with a hot, thickened dashi sauce flavored with sansho buds.

Fatty Sawara (Spanish Mackerel) deep-fried and topped with a hot, thickened sauce. The crispy batter, flaky fish, and the sansho-scented Japanese-style sauce are a perfect combination.

¥1,600 ≈ $10.00

Spring Vegetable and Firefly Squid Tempura (1 serving)

春野菜とほたるいかの天麩羅 (1人前)

From Toyama Prefecture 〜Fukinoto, Tara no Me, Udo, Firefly Squid. Fried one by one. Additional portions of your favorite ingredients are also available.

A tempura assortment of spring mountain vegetables and seasonal firefly squid. Enjoy the bitterness of the mountain vegetables and the umami of the firefly squid, freshly fried. A luxurious dish where you can taste spring flavors all at once.

¥1,600 ≈ $10.00

New Onion Kakiage (Mixed Tempura)

新玉葱のかき揚げ

From Aomori Prefecture Icefish and Japanese Parsley 〜Our popular spring kakiage (mixed tempura) every year〜

A large kakiage (mixed tempura) made with sweet new onions, icefish, and Japanese parsley. The sweetness of the onion, the texture of the icefish, and the aroma of the parsley come together. Enjoy the crispy texture.

¥1,850 ≈ $12.00

Sake Accompaniments

Bonito Shuto with Grated Daikon

かつお酒盗おろし

From Kochi Prefecture 〜With Yuzu Aroma〜

A dish of shuto (salted bonito innards) served with grated daikon radish. The strong saltiness and umami of the shuto are balanced by the refreshing grated daikon, making it a perfect accompaniment to sake.

¥750 ≈ $5.00

Yellowtail Kama with Karasumi Miso Dressing

ブリふとのカラスミ味噌和え

From Himi, Toyama Prefecture 〜Chewy texture, rich egg yolk miso, sansho bud accent〜

A delicacy of yellowtail stomach (futo) mixed with a special karasumi-infused miso. Enjoy the unique chewy texture and the rich miso flavor. Perfect with drinks.

¥800 ≈ $5.00

Itomozuku Vinegar Dressing

糸もずく酢

From Sado

A vinegared dish made with fine, delicate Sado Island itomozuku (thread-like seaweed). It has a smooth, slippery texture and a crisp bite. Refreshing and good for cleansing the palate.

¥750 ≈ $5.00

Shingen Chicken Tender with Ume Suisui (Plum and Shark Cartilage)

信玄鶏のささみ梅水晶和え

From Nagano Prefecture

A dish combining fresh Shingen chicken tenders with ume suisui (shark cartilage with plum sauce). The plain flavor of the chicken is complemented by the sourness of the plum and the chewy texture of the cartilage.

¥850 ≈ $5.00

Charcoal-Grilled Mentaiko

炭火炙り明太子

From Hokkaido 〜Wasabi from Nishi-Izu Town〜

Mentaiko (spicy cod roe) lightly grilled over charcoal. It remains rare inside, concentrating its texture and umami. Served with fresh wasabi for an adult taste.

¥800 ≈ $5.00

Iburigakko (Smoked Radish) Mascarpone

いぶりがっこマスカルポーネ

From Akita Prefecture 〜Please enjoy on crackers〜

A snack combining "Iburigakko" (smoked radish from Akita) and creamy mascarpone cheese. The smoky aroma and the richness of the cheese are a perfect match. Enjoy with crackers.

¥950 ≈ $6.00

Karasumi Daikon

からすみ大根

From Nagasaki Prefecture 〜Two types: marinated in red wine and marinated in shochu〜

A traditional sake snack of thinly sliced daikon radish sandwiching karasumi (cured mullet roe). The saltiness and sticky texture of the karasumi are balanced by the refreshing daikon. Enjoy the difference between the two flavors.

¥1,500 ≈ $10.00

Cold Dishes & Salads

Seafood Bakudan (Explosive Seafood Bowl)

海鮮ばくだん

（Sashimi, Natto, Takuan, Egg Yolk, Tororo, etc.）〜Hand-rolled with Ariake Seaweed.〜

A stamina dish where you mix ingredients like sashimi, natto, and tororo. The slimy texture and the umami of the seafood blend together. Enjoy by wrapping in seaweed.

¥1,800 ≈ $12.00

Negitoro (Minced Fatty Tuna) and Avocado with Scallion-Salt Dressing

ネギトロとアボカドの葱塩和え

〜With Korean Seaweed〜

A dish of fatty negitoro and rich avocado tossed in a special scallion-salt dressing. It has a creamy and rich flavor. Wrapping it in Korean seaweed further enhances the aroma.

¥950 ≈ $6.00

Avocado Sashimi

アボカドのお刺身

〜Tossed with Fresh Seaweed Soy Sauce and Egg Yolk〜

Ripe avocado sliced and served like sashimi. Tossing with flavorful fresh seaweed soy sauce and mellow egg yolk creates a rich and deep flavor.

¥850 ≈ $5.00

Smoked Sweet Potato Salad "Beni Haruka"

紅はるかの燻製ポテトサラダ

From Kagoshima Prefecture 〜Topped with a soft-boiled egg〜

An adult potato salad made by smoking "Beni Haruka," a sweet potato variety. It features a smoky aroma and the sweetness of the potato. Mix in the runny soft-boiled egg.

¥950 ≈ $6.00

Shirasu (Whitebait) and Fresh Seaweed Salad

しらすたっぷり生海苔サラダ

From Shonan

A salad generously made with Shonan shirasu (whitebait) and fragrant fresh seaweed. The umami and saltiness of the seafood pair well with the vegetables. Served with a refreshing dressing.

¥1,400 ≈ $9.00

Hayash SPF and Red Eggplant Pork Shabu-Shabu Salad

林SPFと赤茄子の豚しゃぶサラダ

From Chiba Prefecture, Kumamoto Prefecture 〜Homemade Sesame Ponzu Dressing〜

A hearty salad combining tender Hayash SPF pork shabu-shabu with red eggplant from Kumamoto. Enjoy the sweetness of the pork and the texture of the eggplant. The sesame ponzu dressing provides a refreshing yet rich flavor.

¥1,500 ≈ $10.00

Fried Foods

Horse Mackerel Bone Crackers

アジの骨せんべい

From Nagasaki Prefecture 〜Curry Salt〜

A popular dish of french fries tossed with salty anchovies. The umami of the anchovies enhances the sweetness of the potatoes, making it a perfect snack with drinks.

¥500 ≈ $3.00

Melt-in-your-mouth Charcoal-Grilled Atsuage (Thick Fried Tofu)

とろとろ炭火焼厚揚げ

〜Grilled over charcoal after frying. Excess oil drains off, making it melt-in-your-mouth With plenty of condiments〜

Tofu that has been fried once and then grilled over charcoal, resulting in a crispy exterior and a melt-in-your-mouth interior. The charcoal grilling removes excess oil and enhances the smoky aroma.

¥800 ≈ $5.00

Anchovy Potatoes

アンチョビポテト

Everyone's Favorite 〜Our Popular Menu Item〜

A popular dish of french fries tossed with salty anchovies. The umami of the anchovies enhances the sweetness of the potatoes, making it a perfect snack with drinks.

¥800 ≈ $5.00

Large Oyster Fry (2 pieces)

大粒牡蠣フライ (2個)

From Edaajima, Hiroshima Prefecture Crispy and juicy. With one bite, the original oyster flavor fills your mouth. 〜With Iburigakko Tartar Sauce.〜

Oyster fry made with large oysters from Hiroshima Prefecture. Lightly battered and fried to a crispy, juicy, and milky interior. The Japanese-style tartar sauce with iburigakko (smoked radish) pairs well.

¥800 ≈ $5.00

Deep-fried Pufferfish (3 pieces)

フグのから揚げ (3個)

From Nagasaki Prefecture 〜Now a regular due to popular demand〜 Marinated in a special ginger-infused sauce, coated in egg batter, and finished to a fluffy texture.

Pufferfish fillets marinated in a special ginger soy sauce, then deep-fried in an egg-based batter. The coating is fluffy, and the inside is plump, offering a texture like chicken and the elegant umami of fish.

¥1,600 ≈ $10.00

Warm Dishes

Deep-fried Raw Yuba (Namafu)

生麩 (なまふ) の揚げ出し

From Kyoto 〜Chestnut and mugwort yuba. Deep-fried two-colored yuba, with amber sauce〜

A dish of lightly fried raw yuba (wheat gluten) from Kyoto (two types: chestnut and mugwort), simmered in dashi. The chewy texture unique to raw yuba is coated with a mild, amber-colored sweet sauce.

¥750 ≈ $5.00

Melt-in-your-mouth Yamagata Beef Tendon Stew

山形牛のトロトロ牛スジ煮込み

From Yamagata Prefecture 〜W Soup of Beef Dashi and Bonito Dashi〜 Simmered in a sweet and savory soy sauce base. With colorful vegetables and yuzu pepper aroma

A dish made by simmering choice Yamagata beef tendon for a long time. It has a deep flavor with a double soup of beef and bonito. The melt-in-your-mouth tenderness of the meat and the sweet and savory seasoning are exquisite.

¥1,600 ≈ $10.00

Snow Crab and Mitsuba (Japanese Parsley) Dashi Maki Tamago (Rolled Omelet)

ズワイガニと三つ葉の出汁巻き玉子

Japanese Restaurant's 〜Fluffy dashi maki tamago topped with hot snow crab and mitsuba sauce. With Yuzu Aroma〜

Fluffy omelet packed with dashi, topped with a hot sauce containing snow crab and Japanese parsley. The crab's umami and the parsley's aroma enhance the egg's delicate flavor.

¥1,500 ≈ $10.00

Meals

Japanese Restaurant's Onigiri (Rice Ball)

和食屋さんのおにぎり

(Salmon, Mentaiko, Okaka, Shio Kombu, Shonan Shirasu) 〜Using Ariake Seaweed.〜 We also offer Akadashi (red miso soup). 〜Please ask our staff if you wish.〜

Warm onigiri made to order. Uses high-quality Ariake seaweed for a great aroma. Fillings include classic salmon and mentaiko. Choose your favorite.

¥550~ ≈ $4.00

Isobe Mochi (Mochi grilled with seaweed)

磯部もち

Charcoal-grilled 〜Using Ariake Seaweed.〜

Mochi grilled over charcoal until fragrant, brushed with soy sauce, and wrapped in nori seaweed. Enjoy the smoky aroma unique to charcoal grilling and the chewy texture.

¥500 ≈ $3.00

Mentaiko Carbonara Udon (Half Portion)

明太カルボうどん (半玉)

Rich 〜From staff meal to menu item.〜

A rich udon dish combining mentaiko and cream sauce. It has a carbonara-like flavor with a spicy kick from the mentaiko. A perfect half-portion for the end of a meal.

¥1,200 ≈ $8.00

Sudachi Soba

酢橘 (すだち) そば

From Kochi Prefecture 〜Refreshing Cold Udon〜 *Sudachi Soba and Assorted Mushroom Soba use thin udon. This is a single serving (40g). Noodle portions can be increased (40g, 80g, 120g).

Chilled soba (or thin udon) with thinly sliced sudachi citrus floating on top. The umami of the dashi and the acidity of the sudachi create a very refreshing taste. Perfect for finishing a meal.

¥1,300 ≈ $8.00

Assorted Mushroom Soba

いろいろキノコそば

From Niigata Prefecture The dashi is infused with the aroma and umami of mushrooms. Warm Udon 〜With Yuzu Aroma〜 *Sudachi Soba and Assorted Mushroom Soba use thin udon. This is a single serving (40g). Noodle portions can be increased (40g, 80g, 120g).

Warm soba (or thin udon) with a generous amount of assorted mushrooms. The dashi from the mushrooms adds depth to the soup and evokes the aroma of autumn. The yuzu flavor is elegant.

¥1,300 ≈ $8.00

Sweets

Ice Monaka (Wafer Sandwich)

アイス最中

(Kinako, Azuki) Vanilla bean ice cream topped with red bean paste and kinako Sandwiched in crispy monaka wafers.

A Japanese sweet with vanilla ice cream and red bean paste sandwiched between crispy monaka wafers. Toasted kinako (roasted soybean flour) adds an accent. Perfect for cleansing your palate after a meal.

¥600 ≈ $4.00

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