Ueno

This is a seared bonito prepared using a secret method of Tosa fishermen, featuring bonito that is freshly caught and landed in the afternoon of the same day, rather than using fish that has been on large boats for 3 to 4 nights. It is a seared bonito made by fishermen using straw burning. Available from around March to November.

Please enjoy the grilled cold yellowtail, a symbol of winter flavors, during the season when bonito fishing stops. *From around December to around March.

Please enjoy the chewy texture of 'Day-returned Bonito' that can only be obtained at the Tosa Saganoharbor in Kochi Prefecture.

In Kochi, the belly side of bonito is usually called 'haranbo', and it is a very precious fatty part equivalent to tuna belly, which has been deliciously grilled.

Only the freshest bonito is carefully selected, and a part of the internal organs that can only be obtained from one bonito is aged for a long time. This is a high-quality delicacy that fully utilizes the flavor developed through fermentation. Enjoy it with local sake from Kochi.

Nara produced

Full of seafood! Enjoy with homemade apple dressing

An Italian salad made with sweet and rich fruit tomatoes grown in salt-containing soil.

Please enjoy it with the soft-boiled egg yolk mixed in.

Korean seaweed and chanja salad

Ueno has delicious tofu. We want you to enjoy our tasty tofu. With that spirit as our motto, we make tofu only after receiving your order. Please enjoy the rich flavor of Hokkaido-grown soybeans 'Toyomasari' without using any coagulants.

Please enjoy the harmony of moist grilled mackerel and rice made only with fresh mackerel rich in fat.

Please enjoy the harmony of moist grilled mackerel and rice, made only with fresh mackerel rich in fat.

Assorted nigiri sushi made with fresh seasonal fish, a great value

This is a seafood bowl topped with plenty of fresh seasonal fish.

This is a seafood bowl topped with plenty of fresh seasonal fish.

Plum, Mentaiko, Grilled Salmon - Please enjoy as a finishing dish