Uosan Sakaba

The fattiest part of the bluefin tuna's belly. A top-grade cut characterized by its rich umami and melt-in-your-mouth texture.

Bluefin tuna from the back or belly with a good amount of fat. A good balance of lean meat umami and fatty sweetness.

Lean part of bluefin tuna, mainly from the back. You can taste the rich iron and acidity of tuna.

Tuna belly, cut into bite-sized chunks. Irregularly shaped but exceptionally delicious.

Meat scraped from around the backbone of bluefin tuna. Fatty and rich in flavor.

Very fatty part of tuna. Enjoy the rich sweetness of the fat.

Bluefin tuna with a good balance of lean meat and fatty parts.

Bluefin tuna lean meat sashimi. Refreshing taste.

Chunky cut of fatty tuna. Enjoy the richness of fatty tuna at a great value.

Scrapings from around the tuna bones. Fat and lean meat mixed, with a sticky texture.

Minced tuna mixed with green onions. Recommended to eat wrapped in seaweed.

Tuna sashimi, cut into bite-sized pieces. Simply served with soy sauce and wasabi.

Fatty yellowtail sashimi. Rich flavor and firm texture.

The particularly fatty part of the yellowtail's belly. Melts in your mouth with its richness.

Wild sea bream sashimi. Compared to farmed, the flesh is firmer and has a delicate sweetness.

Sea bream sashimi. A representative white fish, it's mild yet flavorful.

Flatfish sashimi. A transparent white fish with a delicate sweetness and moderate chewiness.

Greater amberjack sashimi. Similar to yellowtail, but with a firmer texture and cleaner fat.

A type of horse mackerel, a high-class fish. Rich in fat and very delicious.

Raw sea urchin. Rich and creamy sweetness fills your mouth.

Bonito sashimi. A red fish with a unique flavor and a strong taste of iron. Served with ginger soy sauce or garlic.

Hokkaido regional dish. Salmon etc. are frozen and thinly sliced while still frozen. Enjoy the melt-in-your-mouth texture.

The fin muscles of flatfish or flounder. Has a unique chewy texture and fatty sweetness.

White fish sashimi. In season in summer, it's fatty yet has a refreshing taste.

Whale lean meat. Similar texture to horse sashimi, usually eaten with ginger soy sauce.

Red gurnard sashimi. A high-class fish with a white, sweet flesh and firm texture.

Olive flounder sashimi. A representative white fish of summer, with a firm texture and elegant sweetness.

Horse mackerel sashimi. A representative blue fish, rich in flavor and pairs well with ginger and green onions.

Minced horse mackerel pounded finely and mixed with condiments (green onions, ginger, etc.).

Sardine sashimi. A blue fish where freshness is key; melts in your mouth when fatty.

Mackerel cured with vinegar and salt. A classic sake accompaniment where the acidity and the richness of the mackerel fat harmonize.

Mackerel cured in vinegar. Refreshing and easy to eat.

Young Gizzard Shad pickled in vinegar. Famous as a sushi topping, a representative of 'hikarimono' (shiny fish).

Squid sashimi. Enjoy the sticky sweetness and chewy texture.

Boiled octopus sashimi. Features a chewy texture and umami that develops with chewing.

Octopus pickled in sweet vinegar. A good balance of acidity and sweetness, refreshing to eat.

Snow crab meat. A delicate and elegant high-grade ingredient with a subtle sweetness.

Raw sweet shrimp. As the name suggests, it has a meltingly sweet flavor.

Abalone sashimi served with its liver. The slight bitterness of the liver and the chewy texture of the meat complement each other.

Abalone sashimi. Enjoy the oceanic aroma and unique firm texture.

Ark shell sashimi. Bright red, with an oceanic aroma, sweetness, and chewy texture.

The skirt part around scallops and other shellfish. Chewy and rich in umami.

Raw scallop adductor muscle. Soft and very sweet.

Scallops steamed with sake. The flesh becomes plump and the umami is concentrated.

Surf clam meat. Has a unique flavor and sweetness, and is easy to bite.

Sea squirt in vinegar. Has a unique oceanic aroma, bitterness, and sweetness, pairing well with sake.

Sea cucumber in vinegar. Characterized by its firm, chewy texture.

Oysters in vinegar. The creaminess of the oysters and the acidity of the vinegar pair well.

Steamed anglerfish liver. Also known as "foie gras of the sea," it has a rich and creamy taste.

Raw testes of fish (mainly cod). Melts in your mouth with a rich umami.

Herring roe. A good luck charm to enjoy the popping texture.

Raw firefly squid. In season in spring, enjoy the rich umami of the innards.

Boiled firefly squid. Usually eaten with vinegar miso.

Smoked duck breast. Features a smoky aroma and the umami of duck fat.

Tuna chunks topped with grated yam.

Grated yam with raw egg yolk.

A delicacy made by salting and fermenting squid meat and liver. Salty and perfect with sake.

Shredded squid mixed with mentaiko (spicy cod roe).

A refreshing small dish with salmon roe on grated daikon radish.

Grated daikon radish with pollock roe.

A classic small dish with boiled shirasu (whitebait) on grated daikon radish.

Spicy cod roe (mentaiko). Salted pollock roe with a spicy kick.

Youngly harvested rakkyo (Japanese scallions). Eaten raw with miso. Characterized by its crisp texture and spiciness.

Young ginger with leaves attached. Eaten raw with miso. Has a refreshing spiciness.

Chilled sliced tomatoes.

Cucumber served with miso paste.

Blanched chives with dashi soy sauce for a refreshing taste.

Chives and egg mixture, or stir-fried.

Lightly pickled seasonal vegetables.

Daikon radish pickled in koji. Sweet and has a crisp texture.

Seafood and green onions mixed with vinegar miso.

Mozuku seaweed in vinegar. A seaweed dish with a smooth texture.

Clear soup with yellowtail broth, or fish bone soup.

Egg dropped into clear soup or miso soup.

Hearty special soup.

Dashi-infused rolled omelet.

Plain white rice.

Large portion of rice.

Small portion of rice.

A dish made by cooling and solidifying fish broth. Melts in your mouth, spreading the umami of the fish.

Simmered fish scraps (head and meat around bones). Inexpensive but rich in flavor.

Simmered flatfish collar. The elegant fat of the white fish dissolves into the broth.

Simmered sea bream collar.

A hearty dish of whole sea bream head simmered. The cheek meat is particularly delicious.

Simmered red fish. The flesh is tender and well-infused with the broth.

Simmered mackerel (in miso or soy sauce).

Simmered squid. Tenderly simmered.

Simmered squid legs (geso).

Simmered daikon radish, infused with flavor. Oden-style.

Chilled tofu. Simple tofu served with condiments and soy sauce.

Warm tofu dish. Warmed in kombu dashi, eaten with ponzu, etc.

Simmered cod hot pot (small pot style). Served with ponzu for a refreshing taste.

Raw milt with ponzu or for hot pot.

Salt-grilled shrimp. Enjoy the simple taste of the ingredients.

Salt-grilled sea bream head. Enjoy the fragrant grilled skin and juicy meat.

Salt-grilled tuna kama (part behind the gills). Very fatty and juicy.

Grilled Patagonian toothfish (Mero) collar. Very fatty and melts in your mouth.

Grilled yellowtail collar. A popular cut with an exquisite balance of fat and meat.

Teriyaki yellowtail. The sweet and savory sauce goes well with rice and sake.

Salt-grilled herring.

Grilled dried Atka mackerel. Thick and fatty, very satisfying.

Salt-grilled mackerel. Crispy skin, flaky flesh.

Grilled or salt-grilled swordfish.

Salt-grilled saury. An autumn delicacy.

A rice bowl topped with grilled eel.

Grilled eel (a la carte).

Grilled eel liver. Slightly bitter and a delicacy that boosts vitality.

Grilled conger eel. Choose between sweet soy sauce glaze (kabayaki) or refreshing salt-grilled (shirayaki).

Grilled sake lees marinated red fish, or salt-grilled.

Grilled red fish marinated in sake lees. Rich in flavor.

Grilled Spanish mackerel. Choose between sake lees marinade or teriyaki.

Salt-grilled salmon.

Grilled pollock roe. Fragrant and delicious with a semi-raw center.

Grilled whole dried sardines. Concentrated flavor.

Salt-grilled shishamo with roe. Enjoy the popping texture of the eggs.

Whole grilled squid with soy sauce glaze. A taste of the street.

Salt-grilled or teriyaki squid legs.

Tsuboyaki (shell baked in its shell) of turban shell. The aroma of the sea and the charred soy sauce whet the appetite.

Grilled Japanese littleneck clams. The overflowing broth is delicious.

Grilled scallop skewers.

Grilled fatty part (harasu) of salmon. Very fatty.

Tempura of squid tentacles. Crispy batter, chewy inside.

Shrimp tempura. The king of tempura.

Tempura of Japanese smelt-fish. Its mild and fluffy white flesh is delicious.

Tempura of conger eel. Fluffy and voluminous.

Assorted tempura.

Tempura of horse mackerel. Characterized by its fluffy flesh.

Tempura of sardines.

Tempura of squid meat.

Tempura of pond smelt. Can be eaten whole, including the head.

Kakiage (mixed tempura) of chopped squid and vegetables.

Kakiage (mixed tempura) of small shrimp and vegetables.

Kakiage (mixed tempura) of small scallops (from surf clams). Sweet and delicious.

Tempura of eggplant.

Onion tempura. Sweetened by cooking.

Tempura of green pepper.

Deep-fried eggplant. Served with grated ginger and soy sauce.

Deep-fried or grilled shishito peppers.

Large fried shrimp. Served with tartar sauce or other sauce.

Fried oysters. A winter delicacy. Packed with the juicy umami of oysters.

Fried salmon.

Deep-fried flatfish. A luxurious fry of a high-class fish.

Fried scallop adductor muscle.

Fried conger eel. Crispy outside, fluffy inside.

Fried horse mackerel. A standard izakaya menu item.

Fried sardines.

Deep-fried pond smelt.

Fried whale meat (Tatsuta-age style or breaded).

Deep-fried skewers of pork and onion.

Deep-fried small horse mackerel. Often eaten with bones.

Deep-fried pond smelt.

Fried squid. Ring-shaped fry, etc.