Uoya Kojiro

We will serve a selection of the finest ingredients of the day.

This is line-caught bluefin tuna from the nearby waters, including Oma. I wanted to get the fatty (otoro) and medium fatty (chutoro) cuts, but... I couldn't afford them. However, the taste is top-notch.

It is aged for a minimum of 4 days to a maximum of 1 week in Miyazaki Akamizu. This process brings out a rich flavor, aroma, and texture that makes you want to savor it with your eyes closed. It's not an exaggeration at all. I am confident about it!

Produced in Sukumo, Kochi, it will reach its peak season as summer approaches. The texture, aroma, and fat content are all top-notch. Striped Horse Mackerel is best from Sukumo.

We will also serve flounder caught by the owner of the Tokawa Ohara Shibashiba store. From now on, it will be migratory flounder, so it will become even more delicious. Sashimi: 1,620 yen, Sliced: 1,300 yen

Niigata

Akkeshi

This applies to all squid from Akune, Kagoshima Prefecture, but the more finely you cut it, the sweeter and stickier it becomes. Maximizing this unique flavor is where the chef's skill is showcased.

Northern Four Islands

Aichi

Mie, Aichi, Kannonji

Okayama

Not only the flesh but also the liver is incredibly delicious. There may be times when it is not available due to weather conditions, but I am confident that it cannot be beaten anywhere!

Can be enjoyed by 2 to 3 people with sake-steamed, simmered, or salt-grilled preparations.

This is a popular menu item at Kojiro. It may not be available due to supply circumstances.

It has a lot of fat. But it's very light.

This has been a popular menu item since the opening of Kojiro.

The sakura shrimp adds a nice accent.

Actually, this is an original creation by our young chef, Yoichi Sakimori. Please try it once, and you will surely get hooked♪

Enjoy the deliciousness of the liver, which is different from salted fish. It pairs well with any drink.

This is a delicious part of the tuna where the fat is concentrated at the top of the head, but the sinews are very tough, so it has been sliced and wrapped in seaweed.

Rich in fat like black cod. The skin is crispy. It's not very familiar, but I recommend it.

This mild fat and juiciness are quite impressive.

Enjoy the richness of salmon with a refreshing touch of grated daikon.

Please try the crispiness unique to Noto Iwa Mozuku.

The aroma of this coastal area of Lake Hamana is wonderful.

Cooked to a tender finish.

The small taro is coated in flour and deep-fried after being cooked once. It is well-received by everyone.

It's surprisingly popular.

It's great with lettuce, seaweed, green onions, and pearl noodles made from seaweed. Enjoy it with a soy sauce and sesame oil-based dressing!

Actually, this is an original creation by our young chef, Yoichi Sakimori. Please try it once; you will surely get hooked! ♪

Mixed with miso from Hokkaido's snow crab and chicken neck meat. Pairs very well with sake.

Enjoy the deliciousness of the liver, which is different from salted seafood. It pairs well with any drink.

A classic accompaniment for sake. A top-quality product from Tosa!

Salmon, Plum, Seaweed

Salmon, plum, kelp, and seaweed

The above menu is an example from a certain day. The contents may vary depending on the season and the day's ingredients.