Uo Kiyo
うお清 / Uosei
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
A Japanese restaurant where you can enjoy fresh seafood from Toyama
Punti consigliati
valutazione
Recensioni
fotografia
menù
This is a great value local fish-centered course that includes four types of sashimi caught in Toyama Bay in the morning and kakiage (deep-fried white shrimp).
It has an unmatched sweetness compared to other shrimp.
A dish with taste, aroma, tenderness, and homemade confidence
The aroma and taste are fit for the king of shrimps. Made with local white shrimps.
Crispy and delicious. It is written as the phantom fish 'Genge'. A deep-sea fish harvested in Toyama.
Marbled local specialty Himi beef A-4 used
Enjoy the famous white shrimp from Toyama in tempura form
One of our popular original menu items
Plump oysters with plenty of milk
Sweet and crunchy
We will prepare fresh and hard-to-find blackthroat seabream for sashimi.
A specialty of Toyama. It is soft and delicious.
Black-made/Firefly squid marinated in the open sea/Sweet shrimp spicy marinated
We use fresh seafood that the shop owner personally auctions at Iwase Fishing Port every day.
Made with fresh mackerel from Iwase Fishing Port
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
