Uogashi Uomaru Honten Hibiya

Crab miso and crab meat with Kikusui. Enjoy it slowly grilled!

Infused with the flavor of Kikusui

999～

Enjoy it with Kagoshima's black vinegar!

Mozzarella and various sweet mini tomatoes

Enjoy the rich flavor of fresh liver with plenty of ginger soy sauce!

Packed with crab! Two pieces.

2 pieces

We made a crispy fry from fresh horse mackerel!

Chunks of shrimp! Irresistible for shrimp lovers! With sansho salt!

A new way to enjoy sea urchin, give it a try! It's delicious even when fried as tempura because of its freshness!

Crispy!

So much! Shrimp, squid, and plenty of seasonal vegetables!

Plenty of fresh seafood, crispy and crunchy

Wrapped with Kujo green onions that pair well with small clams! Served with five pieces and sansho salt.

Searched high and low by the head chef!

You have to eat this!

Crispy and juicy!

Squid Ink Dip and Tarama Mayo Dip

Pour broth over it for a delicious ochazuke at the end!

No matter where you put your chopsticks, there are oysters!

Plenty of crab!

Grown in the rich and clean meltwater from Mount Myoko, the shrimp are plump and fresh! There is no unpleasant smell, and there is no need to remove the intestinal vein. We have fried them, so feel free to eat from the head to the tail.

Toyama's black ramen is no joke! It's really pitch black and hits you hard. Give it your all! It becomes quite addictive.

A refreshing collaboration of Shinshu Soba and delicious Sudachi from Tokushima! This is a winner!

A unique offal dish from Kōfu that utilizes chicken gizzards, hearts, livers, and other parts that were previously discarded, simmered in a sweet and savory soy sauce glaze. It won the B-class Gourmet B-1 Grand Prix in 2010 and has become a celebrated dish for town revitalization!

Yakisoba with a unique texture that became famous at the B1 Grand Prix, loaded with plenty of seafood!

It's super crispy! It's delicious on its own, but a little sprinkle of salt brings out the sweetness of the sakura shrimp. Make sure to enjoy it while it's piping hot!

Made primarily from blue fish that is ground with the bones, it retains the umami components and has a strong flavor of the original fish. The unique texture that feels rough on the tongue is worth trying.

The boldness of throwing freshly caught live squid into a marinade on the boat! As the squid absorbs the sauce, it gains a great flavor from the inside out... Hmm, that's enticing!

Saba sushi is one of the famous Kyoto dishes, but in the town of Kyoto, which is far from the sea, mackerel caught in the Wakasa region of Fukui Prefecture was salted and then transported over the mountains by cart. Fukui's saba sushi is the original!

A soul food of the people of Fukui Prefecture, pickled with salt and rice bran! Handmade by the local aunties!

Hida miso is characterized by its low salt content and the umami and sweetness of the koji. It pairs perfectly with very tender beef! Enjoy it with the fragrant aroma of hoba grilled on a 'Hida grill'!

The 'Tempura Rice Balls' made with shrimp tempura seasoned with salt is actually originated from Tsu City in Mie Prefecture! It has now become a popular dish nationwide.

If you call salted fish paste 'shuto', then the fried chicken wings originating from Aichi are truly 'beer theft'! If you don't wipe your fingers properly, they will slip off the mug.

A proud over 20 cm, a special large shrimp fry from Nagoya. No, it feels more like Ebi Fry! It's plump and delicious.