Uotoku

15,950 JPY 〜
/ Guest
15,950 JPY 〜
/ Guest

Kyoto cuisine and Edo-style sushi with the style of a long-running spot

"Uotoku" is an Edo-style sushi restaurant nearby the Mukojima-Hyakken Garden in Sumida-ku, Tokyo, known for its flowers in bloom every season. The restaurant opened in 1964, the same year as the first Olympics held in Asia - the Tokyo Olympics. The second owner of the restaurant - Kenichi Komiya - trained at the Kyoto Japanese restaurant "Kappo Yamashita" for 2 years after graduating from college. He entered "Uotoku" in 1992.

The restaurant concept is "sushi kaiseki with Kyoto-style cuisine and Edo-style sushi." With Kyoto-style dishes in the beginning and Edo-style sushi at the end, the traditional culinary culture of the major cities of the East and West regions of Japan can be sampled at once. The ingredients are mostly comprised of vegetables from Kyoto, but in autumn, ingredients like high-quality matsutake are sourced directly from a variety of areas including Hiroshima, Nagano, and Shikoku region; the very best of the season is sourced from all over Japan, starting from Toyosu(ex-Tsukiji) and beyond. Chef Komiya's grandfather originally started a seafood retail business and he goes out of his way to ensure particularly good quality.

"Uotoku" is especially good with eel and "osuimono." The eel, rather than being steamed first, is charcoal-grilled directly in the Kansai style. Making Kabayaki or small donburi by adding the eel to rice yields a variety of arrangements not often seen in eel specialty restaurants. The osuimono is the item of which Chef Komiya is most proud. The dashi broth takes 9 hours to make, with a high quality and depth that highlights the ingredients' true character. The decorative sushi at the end of the meal is made simply with fresh seafood and sushi rice made with red vinegar. The sushi that arises from Chef Komiya's technique is ready to be paired with a constant rotation of 10 types of Japanese sake. Among these, "Kamotsuru" from Hiroshima is often used in long-standing restaurants in Tokyo as an accompaniment for sushi and was a personal favorite of Chef Komiya's father, the previous owner.

The interior - made mostly of hinoki - is simply a 6-seat horigotatsu-style counter and a table for 4. In both cases, shoes are removed before seating, creating a pervasively relaxing space for eating. "Uotoku" is a great place to come share a seat with family or friends after a walk in the nearby gardens, experiencing the beauty of the seasons through sushi.
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*The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

【Access】
A 4~5 minute walk from Higashi Mukojima Station(Tobu Isesaki Line)
A 15~20 minute walk from Keisei Hikihune Station(Keisei Oshiage Line)

Access

Recommendation(16)

  • 30's

    Date of Visit: 5/2021
    握りは勿論のこと、クロムツの手巻き、白子の子椀はここでしか食べれない秀逸な逸品でした。どちらも旨味が溢れ出て幸せな瞬間になりました。お電話での対応もとても懇切丁寧です。
    Number of visits: OnePurpose: With friend
  • 50's

    Date of Visit: 4/2021
    つまみもお寿司もとても美味しく、花山椒や真鯛の白子、毛蟹など高価な季節のものも混じえて頂きとてもコストパフォーマンスが高く、また料理と真摯に向き合う大将の姿勢にも心打たれました。
    Number of visits: OnePurpose: With family
  • 30's

    Date of Visit: 12/2020
    ありがとうございました。 カウンターを利用しましたが、店内はとても良い雰囲気で、店主・店員さんも気さくな方々でしたので、大変良い時間が過ごせました。 提供いただいた数々の一品料理と握り寿司の味は素晴らしく、料金も良心的でしたので、是非また利用させていただきます。 料理・サービス共に非常に満足です。四季毎にお伺いしたいお店です。
    Number of visits: OnePurpose: Anniversary

Courses

Lunch
Sachi Omakase
15,950 JPY / Guest
Lunch
Fuku Omakase
18,150 JPY / Guest
Lunch
Special Omakase Course
20,350 JPY / Guest

Information

Name

Uotoku [うを徳]

Cuisine Type

Sushi

Opening hours

(Tue)18:00~20:00(L.O) (Wed~Fri)17:30~20:00(L.O) (Sat)13:00~20:00(L.O) (Sun・Holidays)12:00~20:00(L.O)

Holidays

Monday, Please understand that we will have holidays in lieu of public holidays on Mondays.

Access

4-24-26, Higashimukojima, Sumida-ku, Tokyo

Reservation

×
Uotoku [うを徳]
Ueno/Asakusa
Reservation