Ukon

The evening begins on an engaging note with the otoshi appetizer, where diners choose their preferred starter from a selection of several small dishes. Offerings such as pressed mackerel sushi (saba-zushi) and other meticulously prepared small bowls invite you to consider your mood and your first drink of the night, setting an inviting tone for the meal ahead.

At the heart of the extensive menu is seafood sourced from regions across Japan. The staple sashimi assortment can be ordered with 3 or 5 varieties, highlighting careful knife work in selections such as kelp-cured Akashi sea bream and Pacific bluefin tuna. Cooked dishes showcase each ingredient's natural qualities, from tempura of Lake Biwa sweetfish (koayu) to tilefish (guji)—available salt-grilled, sake-steamed, or deep-fried—and simmered Hokkaido broadbanded thornyhead (kinki). Beyond seafood, seasonal dishes abound, including local free-range chicken sashimi, bamboo-steamer seasonal vegetables, and simmered Kyoto shrimp taro (ebi-imo), lending themselves well to grazing across multiple small plates.

To accompany the food, the drinks list spans a diverse lineup of regional sake, beer, and wine, with the thoughtful touch of chaser water (yawaragi-mizu) served alongside sake orders. To round out the meal, comforting bowls such as sea lettuce miso soup and hot udon provide a satisfying finish. Whether dropping by solo for a quiet drink at the counter or gathering leisurely with friends, the attentive hospitality and varied dishes leave a warm, lingering impression.