Kaisen Izakaya Uoichi

Starting with seafood rice bowls that combine sea urchin (uni), salmon roe (ikura), and egg yolk, there are many varieties including fatty tuna with pickled radish (toro-taku) topped with ikura, and salmon with ikura. The toppings are thick, allowing you to enjoy the plump texture of the ikura and the freshness of the fish. You can change the flavor midway with basil sauce or sesame oil, so you won’t get tired of it before the last bite. A la carte dishes such as rock oysters and sashimi are also plentiful.

Close to Kintetsu Nipponbashi Station, it has an atmosphere that suits meals during the day and a drink at night. In addition to counter and table seating, there is tatami seating on the second floor, so it can accommodate groups. All seats are non-smoking, making it an easy choice for family meals. It’s a reliable place to visit between sightseeing.

Opened in September 2009 in Nihonbashi, it has been operating as an izakaya focused on seafood. Rooted in the community for many years, it has been cherished as a familiar spot for local diners and visitors. By continuing to build the restaurant around seafood, unchanged, it remains a place people can confidently choose even as times change.