14,850 JPY 〜
/ Guest
14,850 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.
*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.

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



  • 30's

    Date of Visit: 6/2020
    Number of visits: OnePurpose: Anniversary
  • 40's

    Date of Visit: 3/2020
    初めて行くお寿司屋さんとなると、お客さんの方が緊張してしまうような雰囲気だったり、常連さんばかりが気持ち良い対応をされて初めての客は肩身の狭い思いをさせられたりと、「1回行けばもういいや。」と思ってしまうお店も多々ありますが、、 そんな中、うを徳さんのご主人は、本当に素敵なお人柄で感激致しました。誰とでも分け隔てなく、気さくに話しかけてくださって、その上、大変美味しいおつまみやお寿司を提供していただけました。お料理は全てが美味しかったです。すっかりご主人とお店のファンになりました。 是非また伺いたいです。 本当に素敵な時間をありがとうございました! 今後とも応援させていただきます。
    Number of visits: OnePurpose: With family
  • 60's

    Date of Visit: 2/2020
    前半はまさに京風会席料理 後半は江戸前鮨を堪能させて頂きました。 素材も全国の旬のものをお取り添えて 素晴らしかったです。 御馳走様でした。
    Number of visits: OnePurpose: Other


Special Omakase Course
19,250 JPY / Guest
Special Omakase Course
19,250 JPY / Guest
Fuku Omakase
17,050 JPY / Guest



Uotoku [うを徳]

Cuisine Type


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)


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


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


Uotoku [うを徳]