Uokin Roppongi

A set meal similar to a kaisendon (seafood bowl) where fresh sashimi slices are mixed with aromatic vegetables, egg yolk, and a special sauce. You can enjoy the rich flavor and various textures. Please eat with rice.

Ginger stir-fried pork using tender and sweet Lin SPF pork. The savory sauce of soy sauce and ginger coats the meat, making it a classic Japanese stamina dish that goes well with rice.

A dish of fatty black cod simmered in a sweet and savory soy sauce-based sauce until fluffy. It features a melt-in-your-mouth texture and rich umami.

A Japanese dish of battered and deep-fried ingredients such as shrimp, squid, and vegetables. You can enjoy the crispy texture. Please dip in tentsuyu (tempura dipping sauce).

A盛り合わせ of fried horse mackerel and shrimp coated in breadcrumbs. Crispy on the outside and fluffy on the inside. It is common to eat with sauce or tartar sauce.

A rice bowl generously topped with sashimi slices of fatty yellowtail and boiled young sardines (shirasu). Please enjoy with soy sauce.

This dish is made by salt-grilling the fatty belly (harasu) part of salmon. It has a juicy and rich flavor. You can also enjoy it as ochazuke by pouring dashi broth over it at the end.

A Japanese soul food of seasoned chicken pieces deep-fried in oil. Characterized by juicy chicken and fragrant batter, it is very filling.

A Japanese home-style dish of mackerel slowly simmered in a miso-based sauce. The richness and sweetness of the miso enhance the savory flavor of the mackerel.

A winter classic dish of sliced yellowtail simmered in a soy sauce-based broth with daikon radish. The daikon radish, infused with flavor, is a key feature.

Kinki (rockfish), a high-grade fish, simmered in a sweet and savory sauce. It is very fatty and has a rich umami.

A dish of sea cucumber mixed with Sanbaizu (three-vinegar dressing). It has a unique crunchy texture and pairs well with Japanese sake.

A simple salt-grilled dish of Amadai (tilefish), which has a refined sweetness. The skin is crispy and the flesh is fluffy.

This is the red meat collected from around the tuna bone. It has a rich flavor and allows you to fully enjoy the original taste of tuna.

A small squid that is in season during spring. You can choose to eat it boiled with vinegar miso or ponzu for a refreshing taste, or enjoy its crispy texture as tempura.

A luxurious dish with shredded snow crab meat and crab miso packed into a crab shell. You can enjoy the sweetness of crab and the richness of the miso.

A creamy croquette with the savory flavor of scallops melted in. Crispy on the outside and melty on the inside.

A luxurious assortment of 7 types of fresh sashimi recommended for the day. The contents change daily, allowing you to enjoy seasonal fish.

A dish of large flat scallops grilled with soy sauce and wrapped in seaweed. The fragrant soy sauce and the flavor of seaweed pair well.

A simple dish of fragrant grilled maitake mushrooms. You can directly enjoy the umami and texture of the mushrooms.

A salad of thinly sliced fresh spring onions. They have a mild sweetness with little spiciness and are refreshing to eat.

A specialty from Akita Prefecture, made by smoking daikon radish and then pickling it. It features a smoky aroma and a crispy texture.

A delicacy of shark cartilage mixed with plum paste. The crunchy texture and the sourness of the plum pair well with Japanese sake.

Soramame (broad beans) coated in brown sugar, served as a snack. The sweet and salty taste pairs well with alcoholic beverages.

A rice dish served in a piping hot stone pot. The savory fat of Japanese beef and the spiciness of pepper whet your appetite. Please mix well before eating.

Salt-flavored yakisoba with seafood. It has a strong garlic flavor and can be enjoyed as a meal finisher or as a snack.

A world-famous sake from Yamaguchi Prefecture. Characterized by a fruity and gorgeous aroma and a transparent sweetness. Recommended for beginners.

Sake from Tochigi Prefecture. A gorgeous aroma like Muscat and a juicy umami fill your mouth.

Sake from Fukushima Prefecture. A fruity aroma like that of berries, and a well-balanced sweetness and acidity make it an easy-to-drink sake.

Sake from Mie Prefecture. It has a fruity aroma like that of a pear and a clear, refreshing taste.

A dry sake from Miyagi Prefecture. It has a clean taste designed to pair well with fish dishes, especially sushi and sashimi.

An extra-dry sake from Akita Prefecture. Fermented without leaving any sugar, it has a dry and sharp taste with the umami of rice.

Sake from Fukui Prefecture. "Icchōrai" is a dialect from Fukui meaning "the best thing." It is fruity, easy to drink, and pleasantly dry.

A famous sake representing Niigata Prefecture. It is a clear and dry sake (tanrei karakuchi) without any impurities, like water, and pairs well with any dish.