I usually have lunch at a taste shop in Ginza, but this time I tried their first kaiseki dinner course, which is the most expensive at 11,000 yen, which I think is reasonable for Tokyo. The room was a private tatami room with chairs, and the timing of serving the dishes was good for us. The marinated silver cod was delicious as always. The sushi for the meal was a bit lacking in variety. I felt that it would be better to have rice with shredded mountain pepper or mixed rice.

Today's lunch was with two elegant ladies who invited me out. The restaurant was chosen by one of the ladies who had been complaining about gaining weight from having lunch with guys all the time. It was a traditional Japanese restaurant that specializes in aged miso-marinated dishes. They also sell a variety of fish on the first floor. I ordered the "salmon set meal" and it arrived freshly grilled in about 5 minutes. It came with side dishes and miso soup with plenty of ingredients. The salmon was tender and flavorful, with the taste of the miso marinade standing out. We had a fun conversation about how we spend our weekends while enjoying the delicious meal. It was a delightful and enjoyable lunch experience.

After dining at Ajimise in Uo Hisa for lunch, I decided to stop by the first-floor shop to pick up some food for my family. I couldn't resist getting the classic gindara and the delicious karei I had just eaten. There were other tempting fish options as well, and since my family consists of three people, I was unsure of what and how many items to buy. As I stood in front of the display case pondering, the staff recommended the "Shiki Ori Ori," which has a variety of items. I decided to go with that and also ordered the karei separately. I was surprised to see that most of the fish in the display case were not from Japan, which is something I don't usually encounter when buying fresh fish. The high-quality products made me assume the fish would be from Japan. I had considered getting Uo Hisa's kasuzuke for my mother as a New Year's gift, but since she is particular about the freshness of fish, I hesitated as the fish were from foreign origins. I realized that I haven't really eaten kasuzuke fish much, similar to how I tend to avoid foods with a "kasu" flavor due to having a child and memories of dishes like "kasujiru" and "amazake" at home. Opening the package of karei at home, I was impressed to find cooking instructions printed on the back of the wrapping paper. It was a great idea that made it easy to follow, and I thought it would be well-received, especially by older individuals. This simple yet thoughtful touch made me appreciate Uo Hisa even more. I purchased the "Shiki Ori Ori," which typically has a limit of two pieces per person. It included half-cut pieces of gindara, salmon, sawara, and geso. I also learned that the kasuzuke fish I thought I had bought was actually available in three varieties: kasuzuke, sake kasu shiromiso-zuke, and miso-zuke. The "Shiki Ori Ori" allowed me to taste different types of kasuzuke fish. The secret to the deliciousness of Uo Hisa's kasuzuke fish might lie in the marinade. The marinade was smooth and flavorful, making it almost like a dish on its own. I wished I could have just the marinade. I grilled the fish at home following the instructions, and it turned out delicious. The marinade really enhanced the flavor of the fish. Overall, I enjoyed the kasuzuke fish from Uo Hisa, and the experience of cooking and savoring it at home was delightful.

It's a gift (catalog for gifts). When I searched the store name, it seems to be a famous pickled sake shop in Tokyo that competes for the top spot. ・Salmon (4.5) Taste surpasses that of a high-end bento shop. ・Gindara (5.0) Taste that intertwines with the best moments of life. ・Me-kajiki (3.8) Lean meat, slightly dry but flavorful. ・Minamikamasu (3.8) White meat similar to gindara. Low fat. It makes you wonder what kind of pickled sake you've been eating until now. Anyone can tell the difference. The first thing that stands out is the strength of the alcohol. It reminds me of Savarin or Baba. When you put it in your mouth, it has a sake or sweet sake-like fragrance. Your mouth feels a rush. The texture is completely different. What was the watery pickled sake I've been eating until now? Does the sake take away just the right amount of moisture from the fish, resulting in a chewy texture? Pickled sake is the original salt koji, isn't it? Even the skin, the raw smell is completely gone, and the texture is also improved. The skin burns quickly, so be careful not to overcook it. It was a masterpiece that made me understand the true meaning of pickled sake. I want to try pickled sake from various stores, but at the same time, I fear that I won't be able to eat the pickled sake I usually eat from tomorrow. It was that different.

Established in 1914 as a high-class fresh fish store specializing in kasuzuke (fish marinated in sake lees). The founder, Kuzo Shimizu, originally from Nara Prefecture, honed his cooking skills in Kyoto. In 1940, under the leadership of the second generation, Hirota Toshio, "Edo-style Kappo UoKyu" was opened. The kasuzuke served there became popular among discerning rice brokers, leading to the start of sales as souvenirs. In 1965, a specialty kasuzuke store was opened, bearing the name "Kyoto Kasuzuke UoKyu," as a sign of deep respect for the founder, Kuzo, and because the sake lees used in UoKyu's kasuzuke are from the famous sake breweries in Fushimi, Kyoto. Product: - Cut-off pieces: Price 756 yen (tax included), Contents 320g per bag, Sales limit 40 bags per day (up to 2 per person). Tickets for cut-off pieces are distributed at the store entrance at 8:40. The tickets are valid only for the day of distribution and only at the distributing store. If the number of customers waiting before the distribution time exceeds the daily sales quantity, tickets may be distributed before the designated time. The product mainly contains cut-off pieces of fish such as silver cod, salmon, saury, squid, mackerel, etc. The regular prices for individual pieces are: silver cod 1,080 yen, salmon 756 yen, yellowtail 648 yen, squid 756 yen, mackerel 432 yen, bonito 756 yen. The cut-off pieces contain 9 slices in a 320g bag. It is recommended to wash them thoroughly, remove excess water, and then grill them for the best taste. The broth is strong, so be careful not to let everything taste like squid when cooking. The longer you wait after purchase, the sweeter and more fragrant the sake lees become. For those who prefer a lighter taste, it is best to consume them immediately, while those who enjoy a richer flavor can let them mature for a bit before eating. I grilled them on the third day after purchase and found them to be delicious, with the flavor penetrating deep into the fish. This kasuzuke is so delicious, it may be the best I've ever had. In particular, the silver cod is outstanding. With the cut-off pieces, you get 9 slices for the price of 1 slice of regular silver cod, making it a great value. It's worth lining up in the morning for such a good deal.

One February weekday morning around 9:05 am, I happened to pass by the main store in Ningyocho, and saw a sign at the entrance saying "Cut-off pieces available"! I didn't hesitate to enter and bought two pieces. What a lucky find! The price for one piece is 700 yen. These "cut-off pieces" are double the fun. First, I removed the sake lees from the cut-off pieces, washed them, and baked them. I'm looking forward to seeing what's inside! This time, they contained large pieces of swordfish, silver cod, mackerel, salmon, and hokke. Cook on low heat for 4 minutes on each side, and you'll have delicious Saikyo yaki (Kyoto-style grilled fish). It tastes different from the Saikyo yaki you can buy at the supermarket, and it's just so delicious. It might be a bit too strong for children, though. Next, I reused the sake lees I removed earlier! This time, I marinated salmon and chicken thigh meat. It may not be as fancy as the cut-off pieces from Uokyu, but thanks to the sake lees, the homemade marinade I let sit for about 3 days is also very tasty. However, since the marinade is not very deep, it's recommended to wipe off the sake lees without washing them when marinating. I hope the next time it includes squid!

The taste was still delicious as always. I bought the cut-offs so the cost performance was excellent.

I made a reservation at the restaurant but it was almost full. All the menu items were reasonably priced, and I ordered the cod set meal and the assorted sashimi set meal. The pickled fish set meals were all delicious. It's also great that the bento boxes for takeout are reasonably priced.

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The sake lees-marinated dish was truly amazing. I had a dinner meeting with my former boss on the second floor. The course included appetizers, sashimi, grilled fish (marinated in sake lees), and shabu-shabu. The drinks were a bit expensive, but the marinated fish was delicious as expected.

The pickles were delicious.

Visited Uokyu in March 2018 and tried to buy their limited edition Nishikyo-zuke, which they only sell 20 servings of each morning. Unfortunately, it was already sold out when I checked. The staff recommended their other limited edition item, "Shiki Ori Ori," for 900 yen. It includes saury, hokke, salmon, and squid. This set needs to be refrigerated and has a shelf life of about one week, making it a great souvenir. I paired it with some sake and grilled the hokke. I was surprised by how delicious it was. The sweetness added to the fish's flavor was amazing. It paired perfectly with the sake. Thank you for the delicious meal!

This was my first visit to this restaurant. Since dinner is expensive, I came for lunch. I chose the "Kinmedai" (Golden Eye Snapper) dish. It was over 1500 yen including tax, but since it's a special place, I didn't mind the price. The side dishes, including miso soup, were all daily specials and very delicious. The Kinmedai was fatty and the marination was perfect, it was incredibly tasty. On the way out, I bought some cut-off pieces at the first-floor shop to send to my 83-year-old mother for her birthday. Thank you for the delicious meal, it was really good.

I was a bit lost, but according to Tabelog, the 2nd to 5th floors are for "Japanese Cuisine Uokyu Main Store" and the 1st floor shop is "Kyokasuzuke Uokyu Ningyocho Main Store," so I will review it here. I stumbled upon a huge line at this year's Bettara Market. I was curious, and it turned out to be a line to buy the cut-offs from Uokyu. When I asked at the main store, they mentioned that they start giving out numbered tickets from 8:40 am every day, showing how popular it is. By washing off the sake lees well, removing the moisture, and quickly frying it in a pan, you can easily enjoy delicious sake lees at home. These cut-offs may have uneven shapes, but they contain various types of fish, making it very enjoyable. But still, I think the silver cod is the most delicious (^-^)

I had some errands in Ningyocho, so I went to Uokyu, which was recommended by a friend. I visited around 5:30 in the evening and there were still some complimentary items available, so I decided to purchase them. The items included silver cod, salmon, genuine Spanish mackerel, and squid legs. I rinsed the Kyoto kasuzuke well with water, then baked it on a frying pan lined with cooking paper. As it cooked, a nice aroma filled the air. When I took a bite, the fish was tender and the flavor of the sake spread in my mouth. Personally, I think the squid legs were the most delicious. Normally, one piece costs around 900 yen, so the complimentary items were a great deal! I would like to visit again to buy during the selling time.

I went to buy Kasuzuke from Uokyu-san during my stroll in Kiyosumi-Shirakawa the other day. My family loved it and wanted more, but the store closes at 5 pm, which is the same time as my work ends. I found out that the main store is open until 7 pm, so I visited today after work. I bought normal salmon and cod for my parents, and ordered mekajiki for myself. I grilled the Kasuzuke and it was delicious. The sweet and elegant flavor of the sake lees paired perfectly with the mild mekajiki. It was a delightful meal, and I always enjoy Uokyu-san's Kasuzuke.

The manager gave permission to take photos while chatting about wanting to come with their wife on weekends. The pickled fish here is considered the best in Japan at our home. The economic situation makes it hard to buy regularly, but you can enjoy it for lunch here! The "Flounder Miso Pickled Set Meal" is 800 yen (excluding tax), and the "Codfish Kyoto Kasuzuke Set Meal" is 1200 yen (excluding tax). The pickled fish and miso here are not too strong in flavor, using good ingredients and providing a balanced taste. We have tried pickled fish and miso at various places, but have not found any better than at Fish Nine. If you can match the day and time, give it a try!

On Wednesday, I went to the Chihikiya direct sales, and then headed to Ningyocho to buy some "kirioshi" (cut-off pieces). I had been there before, but I think it was at the Ningyocho branch, not the main store. It seems that at Uogashi, not only the main store but also the branches offer "kirioshi". The main store in Ningyocho opens at 9 o'clock, and they start distributing vouchers around 40 minutes before. The Chihikiya direct sales was in Fukagawa, so I thought Ningyocho was within walking distance and decided to walk there. It took me some time since I had to cross a bridge and wasn't very familiar with the route, but I left Chihikiya around 8 o'clock and arrived at Uogashi around 8:40. There was already a line in front of the store. I was the 7th person in line. It seemed like everyone lining up were elderly men in suits. They were probably getting the vouchers before heading to work. Once I lined up, I quickly received the vouchers. Each person gets 2 vouchers. A few more people lined up behind me, but it seemed like there were fewer people that day. I ended up getting 8 vouchers, or 4 times in total, to share with my family. By 8:45, they seemed to have distributed all the vouchers. The store opens at 9, so I killed some time and went back to pick up the "kirioshi". Each pack cost 630 yen. It was quite heavy. When I got home and weighed it, each pack was about 500g. Inside, there were various cuts of fish under the "geso" (squid legs). Even though it's called "kirioshi", they were well-cut pieces. I grilled them right away. Since the "kasuzuke" (marinated in sake lees) can burn easily, I had to be careful while grilling. It was really delicious. A high-quality "kasuzuke" that goes well with white rice. It's a taste that makes me glad to be Japanese. It's nice to be able to enjoy such quality "kasuzuke" at this price. Even if the shape isn't perfect, I appreciate "kirioshi". It's a bit of a hassle to get the vouchers, but I'll definitely go back again sometime.