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Uogashi Noutenya

Name: Uogashi Noutenya
Address: 12-8, Nihonbashiodenma-cho, Chuo-ku, Tokyo, Chuo-ku, Tokyo, JP
Telephone: +81363000905
Price range: JPY 1,500
Rating: 3.09

魚河岸脳天屋

3.09

（1 reviews）

JPY 1,500

Seafood

Chuo-ku, Tokyo, Japan

1

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

Hours

Sunday

18:00~22:00

Accepts reservations

Monday

18:00~22:00

Accepts reservations

Tuesday

18:00~22:00

Accepts reservations

Wednesday

18:00~22:00

Accepts reservations

Thursday

18:00~22:00

Accepts reservations

Friday

18:00~22:00

Accepts reservations

Saturday

18:00~22:00

Accepts reservations

Public holiday

18:00~22:00

Accepts reservations

Address

Nearby stations

0.20km from Bakuroyokoyama station0.26km from Kodennmachou station0.31km from Bakurochou station0.35km from Higashinihonnbashi station0.50km from Ninngyouchou station0.66km from Hamachou station0.73km from Iwamotochou station0.77km from Shinnnihonnbashi station0.79km from Asakusabashi station0.81km from Mitsukoshimae station0.97km from Suitennguumae station0.97km from Kannda station1.14km from Akihabara station1.20km from Nihonnbashi station

August 9 to September 5, 2026

S	M	T	W	T	F	S
9	10	11	12	13	14	15
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30	31	9/1	2	3	4	5

：Real-time reservation

：Request

：No available seats

：Closed

A restaurant where you can savor rare cuts of tuna

Uogashi Nōtenya is a place where you can fully enjoy rare cuts of tuna. In particular, the cheek meat and the brain are exquisite, with a juiciness that unfolds with every bite. There is also a menu featuring grilled fish and a wide variety of skewers, making it a paradise for fish lovers. This is a recommended spot for those who want to enjoy fresh fish and rice.

Ratings

3.09（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Ayaka

@ayaka-125427

Japan

Oct 14, 2025

3.5

You can compare rare parts of tuna, and each one is rich in flavor. In particular, the cheek meat is juicy the more you chew, with a texture reminiscent of beef. The sashimi cut from the cross-section of the bluefin tuna is thickly sliced with the skin on, giving it a striking appearance. The fatty flesh is substantial, providing a satisfying amount. The tuna cubes with wakame seaweed in a vinegar and miso dressing have a perfect balance of acidity and aroma. You can also enjoy grilled mackerel over charcoal, making both tuna lovers and grilled fish enthusiasts feel delighted.

1