Hakata Robata Uo Otoko

Orders are accepted from 2 servings. As the name 'Original!' suggests, the first to serve sashimi in a staircase style in Japan was Uo Otoko! This is our signature dish featuring fresh fish sourced that day, including seasonal fish!

Fresh, juicy vegetables sourced that day, served with our homemade sauce made with anchovies and garlic!

Mashed meat and potato stew topped with a sauce made of beets and mayonnaise. It looks like a cake! A new sensation of meat and potato stew!

Tomatoes instantaneously frozen with liquid nitrogen! Enjoy a new texture of tomato with our homemade Japanese-style dressing.

We will make the omelet right in front of you! Please enjoy the juicy tamagoyaki made with bone broth.

This is the original chicken wing of the Fish Man, filled with juicy chicken wings and chewy rice.

Chewy! Jiggly! Taiwanese-style crepe. It is recommended to eat it with plenty of homemade sweet sauce.

Shiitake mushroom tempura made with rice flour, finished with a Michelin-approved burner and served with special mole sauce.

Sweet! Soft! Mildly spicy! This onion is characterized by its sweetness and tenderness. Please enjoy the onion, which becomes even sweeter and more delicious when sprinkled with salt.

Grilled kuruma ebi marinated in miso until thoroughly soaked, cooked crispy with the shell on. Please enjoy it whole from the head.

Winter hairy crabs from the front waters of the Okhotsk Sea in Hokkaido, carefully selected from the renowned seafood supplier in Susukino, Hokkaido, which supplies the finest fresh fish to prestigious restaurants. Enjoy the delicate sweetness of the crab with our homemade gluten-free Tosa vinegar. Half crab 8250 yen, whole crab 16280 yen.

Tuna from Yama Ko, a Michelin-recommended sushi restaurant. This dish is a masterpiece where the aroma of garlic chives and the richness of soy sauce harmoniously blend.

When it comes to Hakata specialties, it's sesame mackerel! Seasoned with homemade sesame sauce.

A roll combining Wagyu and fresh fish. Toasted sesame adds an accent.

Kagoshima-produced bonito layered with the aroma of condiments, concentrating its fresh umami into a single plate. Homemade gluten-free soy sauce and Tosa vinegar enhance the freshness of the ingredients, making it a supreme cold dish.

Beef tongue from Wagyu is cooked at low temperature and served in the most delicious state. It is recommended to eat it with our homemade smoked soy sauce. *It has been heated at 58°C for 150 minutes.

Served with egg yolk and original gluten-free foam soy sauce. *Heated at 58°C for 150 minutes.

A rich and smooth sweet pea cream paired with fresh sea urchin. The sweetness of the pea cream and the delicate umami of the sea urchin blend exquisitely in this elegant appetizer.

Liver pâté made with plant-based coconut oil, Anpo persimmons from Wakayama, with the flavor and crunch of smoked daikon, a refined adult monaka.

Seasonal fruits in white sauce. A healthy and fresh dish made with soy-based mascarpone and unheated honey. Please enjoy as a palate cleanser.

The incredible sweetness of Saga's treasure 'Sun's Gift' is vividly concentrated with the aroma of herbs. This cold dish, unique to this season, highlights the juiciness of the tomato with red pepper mousse.

A specialty product from Tochigi Prefecture! Yuba that resembles tofu, directly delivered from Nikko. Rich in flavor with a robust taste of soybeans.

Stewed eggplant simmered in bone broth until the umami is fully concentrated. This dish is so gentle on the body that you will want to enjoy the broth as well.

Please enjoy the fig butter made with soybean butter along with the homemade salt pound cake made with rice flour.

Yame-produced 'Extreme Flavor Duck' infused with rum, seasonal hassaku citrus, and rich duck liver pâté. The acidity of Kagoshima rum and hassaku enhances the umami of the duck.

Please enjoy the sweetness of aged potatoes generously dipped in a special sour cream sauce topped with rare golden ikura.

Fresh seafood combined with grated daikon for a refreshing taste!

Additive-free spicy cod roe lightly wrapped in kombu to enhance the flavor. Our homemade sliced daikon, pickled in rice koji, is fresh and has a gentle sweetness. A perfect appetizer that pairs well with drinks, ideal for adults.

Served as an appetizer. Crispy on the outside, creamy on the inside. Please enjoy it with the additive-free, low-sugar sesame sauce served underneath.

A salad that allows you to enjoy organic vegetables in 'raw, fried, and steamed' forms. It can be enjoyed visually and audibly with a variety of colorful vegetables. We are particular about using our homemade grated onion sauce for the dressing. *Please note that it takes time to prepare after you place your order.

Shumai made with 'Black Pork' from Kagoshima. Steamed hot and juicy. We also include plump shrimp to enhance the texture.

Special escargot butter enhanced with soybean butter and Ishiru, a fish sauce representing Ishikawa Prefecture in Japan.

Juicy and crunchy texture made with Satsuma chicken and duck. Seasoned with Rokuzuke salt.

The rich flavor of sweetfish from Nagano and its thick liver bursts out from the rice flour coating. This spring roll, fried in rice oil, is gentle on the stomach. Enjoy it with a carefully crafted special wasabi sauce, a dish that resonates with the essence of Japanese tradition and modern sensibility.

Slowly simmered beef tendon until tender in bone broth. Carefully cooked with Japanese-style dashi and Rokuzuke salt.

Tempura made with seasonal vegetables. It is recommended to enjoy it with a cream made from Hatcho miso and a Japanese-style broth.

This wrapped bake allows you to fully enjoy the umami of the mushrooms, seasoned with plant-based cheddar cheese and gluten-free broth. The finishing searing is done in front of the customer!

A luxurious chawanmushi made with plenty of snow crab, enhanced with crab miso for a deeper richness. Enjoy the rich flavor of crab that spreads within the fluffy egg.

The pure aroma of the 'Tenryu Sweetfish' that Nagano Prefecture takes pride in, combined with the ultimate crispy texture achieved through double frying. The fennel-scented heavy broth vinegar and special rabicot sauce vividly enhance the slight bitterness of the sweetfish in this dish.

Rich black cod infused with the aroma of Tanaka 65 sake lees, enhanced by the sweetness of anpo persimmons and the acidity of A2 yogurt, creating a new sensation of sake lees grilled dish.

Enjoy the luxurious flavor of sweetfish that has been dried overnight and slowly grilled at low temperature, resulting in a crispy skin and tender flesh.

This dish features firm and elastic chicken meat grilled with straw, allowing you to enjoy its aroma. Please enjoy it with plenty of dashi-soaked grated daikon.

Grilled right in front of you! A dish that allows you to enjoy the chewiness and rich flavor of beef tongue along with its aroma. The homemade green onion sauce matches perfectly! A superb meat texture that is neither too rich nor too light.

The Iberico pork is marinated overnight in salt koji and grilled over charcoal until the surface is crispy. Please enjoy it with truffle salt.

Grilled to perfection right in front of you, Miyazaki beef sirloin. Aged Inca potatoes and seasonal vegetables subtly enhance the flavors. 100g 5280 yen, 200g 9350 yen, 300g 12980 yen

The rare and premium cut of sirloin is astonishingly tender with a melting texture. Enjoy it with vegetables in a light salt soup made with a special broth from Fish Man. Savor the luxurious flavor enhanced by our special ponzu sauce. Additional meat 80g 1800 (1980), vegetables 780 (858), rice flour ramen 650 (715), egg porridge 650 (715), LOCALO Noodle 650 (715).

The tenderness and unique texture are brought out by quickly dipping thinly sliced beef tongue in hot water. Enjoy the new deliciousness of beef tongue with the flavorful fish broth salt soup and special ponzu sauce. Additional meat 80g 1700 (1870) Vegetables 780 (858) Rice flour ramen 650 (715) Egg porridge 650 (715) LOCALO Noodle 650 (715)

A blissful hot pot featuring the melting specialty 'sesame tofu' in a golden broth seasoned with Rokuzuke salt. It is adorned with flavorful beef intestines and 13 types of colorful vegetables such as Takezaki radish and nanohana.

Start here. Experience the season with three selected Edo-style sushi. As an introduction to Edo-style sushi, we have carefully selected the day's high-quality ingredients: squid, Yamazaki red tuna, and marinated horse mackerel.

A selection of recommended toppings condensed into a satisfying Edo-mae five choice. This popular set features a well-balanced mix including the artisan's skillful 'vinegared' and 'live' toppings. Includes red sea bream, live shrimp, squid, simmered eel, and medium fatty tuna from Yamako.

This is the essence of Edo-Mae. A supreme selection of eight Edo-Mae pieces to enjoy to your heart's content. This is our signature set that inherits the spirit of Tsukuda. A luxurious assortment that allows you to savor exquisite ingredients to your heart's content. Includes red sea bream, squid, live shrimp, small sea bream (vinegared), scallop, simmered eel, medium fatty tuna, and gourd roll.

A refreshing roll of plum and cucumber. It cleanses the palate.

Authentic bluefin tuna from Yama Ko with pickled daikon. A classic roll with melting umami.

The batter for the ebi tempura is made with rice flour and finished crispy with rice oil.

This is a specialty sea bream chazuke served with additive-free sesame sauce and Chinese mulberry tea. It's a bowl that comforts you with the aroma of sesame and Chinese mulberry tea.

Fresh squid and additive-free mentaiko served with steaming hot rice. You will definitely want to have a second helping of the rice.

Plenty of snow crab. A fragrant and appetizing curry made with carefully selected spices.

A luxurious cutlet sandwich featuring carefully selected kinako pork fillet, sandwiched in homemade rice flour bread, and enjoyed with a rich special sauce that has two types of miso as a secret flavor.

A luxurious Wagyu omurice that captures the rich flavor of authentic sirloin and the fragrant aroma of mushrooms. Enjoy the deep richness created by grass-fed butter and homemade soy sauce, paired with creamy eggs.

A seafood bowl specially made by Fishman, lavishly topped with fresh fish! *This seafood bowl is not a single bowl serving.

A dish concentrated with the flavor of red snow crab. Cooked with seafood broth and finished by stuffing plenty of crab meat into the shell.

A dish full of flavor, made with Old Place chicken and shimeji mushrooms, cooked in a broth of scallops, pork, and seafood.

A creative soba dish featuring the refreshing acidity of sudachi layered with the rich sweetness of figs. The sharpness of the citrus and the depth of the fruit blend harmoniously in a cold broth, making it a refreshing bowl for the end of summer.

Supervised by the Bib Gourmand listed restaurant 'Kohaku' in Tokyo. A refined and clear bowl with the deep flavor of shijimi broth.

A luxurious dish of homemade noodles wrapped in egg yolk and sea urchin, served with gluten-free dipping sauce. The rich sweetness of the sea urchin is complemented by the aroma of shiso leaves and the texture of tempura scraps.

Sesame tofu is placed on top of rice cooked in a clay pot, and fragrant bonito flakes are shaved right in front of you. Enjoy the exquisite bowl with the rich aroma that rises with the steam. *Please allow 40-50 minutes for cooking.

Deliciously rich Wagyu beef intestines and burdock finished with a special offal stir-fry sauce. A luxurious clay pot rice that is fragrant with shredded ginger and premium seven spice. *It takes 40 to 50 minutes to cook.

Moist salmon flesh and salmon roe. This clay pot rice will make you feel luxurious. *It takes 40 to 50 minutes to cook.

Luxuriously paired with rich sweet shrimp bisque, this clay pot rice with sakura shrimp and asparagus offers a blissful moment where the fragrant freshly cooked rice and the deep umami of the shrimp blend together.

The sweetness of Kagoshima Gold Rush corn melts together with the Wagyu sirloin. The rich flavor of the layered broth envelops the ingredients, creating a luxurious clay pot rice.

The fragrant hot spring eel from Hita - Gyofuku and the rich porcini sauce create a surprising collaboration. The acidity of the chive sauce further enhances the umami, making this a one-of-a-kind clay pot rice.

Our restaurant uses bone broth in our miso soup. Please enjoy our delicious fish man's miso soup, perfect as a side with rice or as a comforting final cup.

The cream is 50% off in sugar, with mirin and salt added, creating a slightly bitter caramel. It has a smooth melt-in-your-mouth texture and is rich. This is a healthy pudding with a satisfying bite.

Reduced sugar, maintaining the same deliciousness. A guilt-free gelato. (You can choose 2 flavors from the following) - Blueberry 12% less sugar - Mango 14% less sugar - Chocolate 33% less sugar - Pistachio

Using chocolate developed in collaboration with the Bean to Bar chocolate shop 'SOIL CHOCOLATE' in Sapporo City, with a 21% reduction in sugar. Enjoy the changes in flavor that vary with temperature.

Original 'No Mold Decaf' by Fish Man, lavishly paired with Kyushu-produced mascarpone ice cream. The crunchy granita adds an accent, transforming the concept of decaf with its rich deliciousness.

Using whole Dekopon from Saga Prefecture, we packed rich 100% fruit juice jelly and fruit pulp tightly. When drizzled with pure white almond sauce, the sweet and sour flavor bursts in your mouth.

Blended cheese from Kyushu and France, finished to a moist and smooth raw texture to the limit. Enjoy the melting sensation with the sweetness of brown sugar and Lakanto spreading in your mouth.

Rich tiramisu made with mascarpone from Kyushu. A new texture dessert completed with a splash of rum at the end.

Luxurious warabi mochi made with 100% real warabi powder. Finished right in front of you, served with two types: kinako and matcha. Please enjoy it with our homemade black syrup.

A stunning live performance showcasing everything from orange découpage to flambé, developed in collaboration with former Robuchon chef Tatsu Miyazaki. The rich sauce made from carefully squeezed cold-pressed oranges seeps into the beautifully baked 'rice flour dough'.

Freshly baked rice flour genoise with plenty of homemade custard. Finished right in front of you. Melt-in-your-mouth shortcake with strawberries.

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen

Small (5kg to 10kg) 580 yen, Medium (10kg to 25kg) 980 yen, Large (over 25kg) 1880 yen

Small (5kg to 10kg) 480 yen, Medium (10kg to 25kg) 880 yen, Large (over 25kg) 1480 yen

Small (5kg to 10kg) 680 yen Medium (10kg to 25kg) 1280 yen Large (over 25kg) 2480 yen

Small (5kg-10kg) 480 yen Medium (10kg-25kg) 880 yen Large (over 25kg) 1480 yen