Seasonal Fish and Vegetables

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

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Photographers: chashu_yasan

Nishi-Azabu Tempura Uoshin
1-12-10 Nishi-Azabu, Minato-ku, Tokyo
10-minute walk from Roppongi Station (Tokyo Metro)
11:30 – 14:00 & 17:30 – 21:30
Closed On
Wednesdays (Thursday if it is a national holiday)
Number of Seats
Lunch: - JPY3,000 Dinner: - JPY20,000
Payment Options
Credit Cards Accepted