Uotetsu

For a chance to sample a range of fish, the seven-kind sashimi platter is a good place to start. It comes in portions for two to four, making it easy to choose for your group. Some visitors have remarked on the variety in the selection, and remembered the amberjack and rich, fatty horse mackerel in particular.

Beyond sashimi, the menu includes small rolls made to accompany drinks. The Uotetsu roll is topped with konowata, fermented sea cucumber entrails, while the oyster, miso and cucumber roll uses oysters from Japan. One visitor remembered the eel and cream cheese roll for the way the eel’s sweetness meets the cream cheese’s rich texture and tang. Other combinations include grilled mackerel with takana greens, and shirasu whitebait with the heat of green chilli—a welcome twist if you’re looking to try seafood in a different form.

To start, there are options such as bone crackers, which one visitor enjoyed with beer, and deep-fried burdock, praised for its pronounced burdock flavour. Sake pairings include Hakurakusei, described as crisp and easy to drink, and Kakurei, noted for its clean finish. For a more casual drink, choose a sour made with fresh lemon or the jumbo lemon sour served in a 1-litre mug.

Some set menus include a seven-kind sashimi platter, grilled fish chosen according to the morning’s market, and seasonal pressed sushi. A course can make it easier to plan a meal for a group, though dishes may change according to what is available from the sea. If you’re booking a course, check its contents when you make your reservation.