魚庵 千畳敷

The owner personally purchases fish in the morning of the day according to the customer's requests and preferences. Please enjoy the delicious taste of fish purchased with particular attention to season, place of origin, and freshness.

Uoan Senjyoshiki's traditional live sea bream dish teaches us about the "true taste of sea bream". We would like to show you that the texture and flavor can be changed so much by the way a knife is used. The abalone is freshly caught from the fish tank just before serving.

This is a live lobster dish that has become increasingly popular at Uoan Senjidashiki in recent years. When (season) and where the lobsters are caught, as well as their size and freshness, have a great influence on their taste. The owner himself visits the market to purchase the lobsters and prepares them with traditional techniques.

This course allows you to fully enjoy the sea bream and lobster, the signature dishes of Uoan Senjoujiki. In addition, the finest Japanese black beef steak is served among the fresh fish dishes, accentuating the "special moment" of the course.

This is a new kaiseki course at Uoan Senjyoshiki that makes the most of customer requests and the seasonal ingredients of the day. The chef takes great care in creating a course that showcases the deliciousness and charm of each ingredient. The ingredients used are purchased by the chef from the market in the morning of the day (some types of fish are more flavorful when they are aged, so such fish are purchased the day before).