Uoshin Nishiazabu is tucked away on the second floor of a 4-story building behind hulky Gonpachi restaurant.
Uoshin group was founded in 1887. At that time, the management was running a fish shop in Akasaka. Later on, they started a tempura business with the help of their long-standing, trust-based relationship with the fish market. The Nishi-Azabu branch opened in 2007. There is a single L-shaped wood counter for 10 people with a small table at the back for 4 people.
Shinji Miyazaki, the head chef, has been working in Uoshin since 1982. He is a veteran of the tempura business. Chef Miyazaki says he has absolute confidence in his purchasing because of Uoshin’s long experience as a fresh fish shop. Uoshin believes tempura is a unique Japanese dish that conveys a sense of seasonality. Uoshin's tempura is made with fresh seasonal fish and vegetables that will make you grateful for the four seasons.
Every season you will find different seasonal ingredients: in spring, takenoko (bamboo shoots) and wakasagi (smelt); in summer, ayu (sweet fish) and hamo (conger pike eel); in Autumn, fragrant matsutake mushrooms and ginkgo nuts; finally, in winter, oysters and tara shirako (cod milt).
The lunch menu includes four types of tempura bowls: Anago (eel bowl), Tokusei (special bowl), Kakiage (a small patty of battered shrimp and shellfish) and Tenbara (a rice bowl topped with crumbled kakiage). Additionally, the restaurant offers two set-course menus. For dinner, they offer a course menu, a la carte, and a variety of one-course meals.
Reservation recommended!
味・接客・雰囲気、すべて素晴らしいお店 Quote from Google Map Review
Photographers: chashu_yasan
