Uemura

A mandatory appetizer served at the beginning of the meal. The content changes daily and often features seasonal ingredients. A customary cover charge component in Japanese izakayas.

An assortment of fresh sashimi slices chosen by the chef. Features a variety of seasonal raw fish and seafood. Dip in soy sauce with wasabi.

Other sashimi selections available for the day. Fresh raw fish sliced to order. Please ask staff for specific types.

Shellfish gently simmered in a light dashi broth. The clams absorb the savory flavor of the soup. A delicate appetizer that pairs well with sake.

White fish cured between sheets of kelp (konbu). The curing process firms up the texture and infuses the fish with rich umami flavor. Enjoy raw like sashimi.

Homemade tofu with a rich soy flavor. Soft and creamy texture. Typically served with simple condiments like ginger, green onions, and soy sauce.

Seasoned rice cooked with conger eel (anago). The rice is fluffy and savory, absorbing the eel's sweetness. Order requirement is minimum two servings.

Rice topped with sea bream (tai) sashimi, over which hot tea or dashi broth is poured. A comforting dish with a mix of raw and cooked textures. Savory and warming.

Thin, hand-stretched udon noodles from Akita prefecture. Smooth and silky texture. Served in a light broth or with dipping sauce.

Rice ball shaped by hand, usually containing a filling like salmon or plum. Wrapped in seaweed. A simple and filling staple.

Sashimi of young bluefin tuna (meji maguro). It has a lighter, cleaner taste compared to mature tuna with a tender texture. Served raw.

Sashimi of Matsukawa flounder (starry flounder). Known as a high-quality white fish with a firm, chewy texture and subtle sweetness. Served raw.

A platter featuring sea urchin (uni) and scallops (hotate). The uni is creamy and rich, while the scallops are sweet and tender. A luxurious combination of raw seafood.

Chopped horse mackerel sashimi mixed with aromatics like ginger and green onion. Fresh and flavorful. A classic way to enjoy this silver-skinned fish.

Octopus sashimi, typically boiled briefly then sliced. Firm and chewy texture with a mild sweetness. Dip in soy sauce and wasabi.

Beef and vegetables simmered together in a savory broth. A comforting dish where ingredients absorb the flavors of the dashi. Tender and flavorful.

Grilled Kinki fish (Channel Rockfish) simply seasoned with salt. A high-end fish known for its rich fat content and succulent white meat. The skin is crispy and savory.

Grilled pufferfish milt (shirako). Has a creamy, custard-like texture and a rich, milky flavor. Considered a winter delicacy.

Simmered hard clams and bamboo shoots. A seasonal dish highlighting spring ingredients. The broth is rich with clam flavor.

Deep-fried Mehikari (greeneyes fish). A small deep-sea fish with soft white meat. Fried whole, it is crispy on the outside and fluffy inside.