Haisan Uroko
海鮮うろこ / Seafood Uroko
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Un ristorante di pesce nascosto dove gustare frutti di mare freschissimi
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This highly satisfying course includes the fish chiri-nabe course, Uroko's signature fried oysters, and grilled fish skewers with salt. (*Only by advance reservation)
The 3-year blowfish is grown in the fast-flowing waters of Awaji Island over a period of 3 years. The meat is firm and the flavor is exceptional. We hope you will enjoy this winter-only brand of fugu. This is a course of tekkichi at a very reasonable price.
We recommend the fish chiri-nabe course with Uroko's signature fried oysters. (*Advance reservations only)
Freshly delivered daily from Urakamura, Mie Prefecture
Enjoy the chutoro of tuna served boldly on the bone! You can scoop the meat off the bone with a spoon and wrap it with yam and seaweed to your liking (this is sized for about 2 to 3 people).
Enjoy the chutoro of tuna served boldly on the bone! You can scoop the meat off the bone with a spoon and wrap it with yam and seaweed as you like (this is sized for about 4 to 5 people).
Please take a look at today's menu
We offer seasonal fish recommended by the owner, prepared as easy-to-eat salt skewers. After steaming and grilling the skin to a crisp, the flavors are enhanced, allowing you to enjoy the distinct tastes of each type of fish.
Homemade cream croquette filled with whole oysters. An original oyster cream sauce is also drizzled on top of the croquette.
A platter of tempura made with seafood and vegetables directly shipped from Awaji Island.
The commonly farmed tiger pufferfish in the country is 2 years old. By taking an additional year of care and raising it for 3 years, it achieves an exceptional flavor. ◾︎ Sashimi (Pufferfish Sashimi) ◾︎ Blanched Pufferfish Skin ◾︎ Pufferfish Fillet for Hot Pot
Oolong tea, cola, ginger ale, Calpis, and others
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