Ukoshinada @ Osaka City Fukushima - A store where so many fish gather is amazing. I had heart failure before, and it's been a while since I came to Kansai. Today, I visited the member Sada's "Ukoshinada" for the first time in a while. It started with a 6kg blowfish out of season. The firm texture is enjoyable when chewed, and it has a nice flavor. The grilled conger eel with plenty of Akou fat is delicious. On the left is Tosawa and on the right is Ochimichi. Tosawa Suisan, based in Chinocho Minami, is a seafood company that produces high-quality sea urchin "Tosawa's fresh sea urchin" which is highly regarded by sushi chefs. Along with "Tachibana's fresh sea urchin," "Hadate's fresh sea urchin," and "Ochi's fresh sea urchin," it is known as one of the four major brand sea urchins and is a popular sea urchin that always trades at high prices in the Tsukiji Market. Among Tosawa's products, those with the special title are the highest grade premium items that are traded at more than double the price of regular products. Tosawa is also good, but Ochi has a strong sweetness and a long finish. I really like sea urchin, but I don't dislike it either, it's quite amazing. Shirakawa nodoguro and Yatsushiro eel. Junsei's miso crab from Ohiroshima. Tempura of eel and long life grass with crab miso pickled in hair crab from Hokkaido. Now the topic is... Tomatoes from Okuda Tomato Farm. Sada-san is smiling. Speciality - lightly seared nodoguro bowl. A large catch from Noto just arrived. Pickles and sun eggs. I learned a lot about fish. It's amazing to have a store with so many fish gathered. The price of premium fish is only going up, but the person next to me was halfway through a box of sea urchin. Ukoshinada 5-17-20 Fukushima, Fukushima-ku, Osaka City, Osaka 553-0003 Phone: 06-6458-1153

Uketsadame is a restaurant located a 3-minute walk from Shin-Fukushima Station in Osaka. It is known for sourcing incredibly fresh ingredients for their dishes. It is not just your typical Japanese cuisine restaurant, but a place that offers a unique dining experience. The restaurant has won The Taberogu 2022 Bronze award and was also recognized as one of the top 100 Japanese restaurants in the West in 2021. With 41 years of history, Uketsadame is a longstanding establishment run by the skilled chef and his wife, creating a cozy and welcoming atmosphere. The reviewer visited the restaurant on April 7, 2022, and enjoyed a variety of dishes including white fish, bamboo shoots, sea urchin, bonito, snow crab, eel, salted sweetfish, tomato from Awaji Island, and miso-marinated managatsuo. The reviewer was impressed by the quality of the ingredients sourced by the restaurant, especially the bonito and sea urchin. The flavors were simple yet exquisite, and the reviewer even ended up asking for seconds. The chef's personality added to the overall dining experience, making it enjoyable and memorable. The reviewer expressed gratitude for the opportunity to savor such exceptional ingredients and looks forward to returning to Uketsadame in the future.

I finally managed to come to the restaurant after requesting it from my company's boss. I usually don't like being lectured by people, but listening to the head chef who has been studying aged fish for many years while having a meal felt more like watching a play than just eating. I would love to come back to this restaurant again and again.

From the moment I opened the door of the restaurant, a sense of cleanliness filled the air, with a beautiful counter taking up my view. Since there were five of us, we were led to a private room. As we sipped on Kirin Lager, we chatted while waiting for our food. First up was the kettle-cooked salmon roe and young ayu fish. The salmon roe was from Hokkaido, while the ayu fish was from Shiga Prefecture. The flavors were exquisite. The gentle taste of the ayu fish was complemented by the bursting salmon roe in the mouth. Next, we were served the Bafun sea urchin from Rishiri. It was lightly salted and the rich, elegant taste of the sea urchin with a hint of sweetness left us in awe. It seemed like a gem that could only be found at Tsukiji Market. Then, a nodoguro from Toyama appeared on our table. The nodoguro was served in various ways, such as in a rice bowl. We also enjoyed dishes like yokowa sashimi, simmered Kyushu-sourced cutlassfish and lettuce, and crab from Ama. The vegetables used were carefully selected from famous regions all over Japan. Even the dessert strawberries had a noble taste. The head chef and the hostess would come out from behind the counter at just the right time to explain each dish. Every dish was outstanding, making for a wonderful culinary journey in Japan.

Every February, I always visit this restaurant. They serve a variety of delicious dishes such as aged fish, young ayu fish, boiled sea urchin, fugu, higasake red clam, sea eel, saury, oysters, sea bream, crab, fugu, and karasumi rice bowl. For dessert, they serve a giant strawberry. Today, I finished everything on my plate.

I was able to make a last-minute reservation at the end of the year, so I was really looking forward to it. When I entered the restaurant, it had a very cozy atmosphere. I tried fugu, crab, eel, and sea urchin. The eel was a rare find and it always excites me to try something like that. The sea urchin was surprisingly delicious, but I was shocked to find out it contained additives, so I couldn't have seconds. The crab was average. The fugu was firm and fresh, just like it should be. The fin sake was also excellent. I hope to come back and enjoy the best seasonal ingredients prepared in the best way possible.

I was invited back to Sada in Fukushima and once again enjoyed the amazing level of fish they have there. It's a place where you can truly savor the ingredients. This time, I had the first Matsubagani crab of the year, a 6-kilo fugu from Hagi, and the best quality salmon. The meal started with Matsubagani crab ankake and thickly sliced fugu tessa. Then, there was Tagged Toro-Saury from Tosa Island, and Canadian bluefin tuna that was said to be in season. The fugu was prepared by cooking the bones in ponzu sauce, while the Matsubagani crab was boiled and served with rice cooked in fugu broth. There was also a dish of Niigata blackthroat seaperch simmered with lotus root and sansho pepper seeds, followed by a creamy raw oyster from Senpoji. The meal ended with a crab risotto and crab rice, and for dessert, there were kiwi and pear, although I had to be cautious due to allergies. The meal was complemented by some excellent Japanese sake.

You will be served around 10 dishes, all of which are fish dishes. The restaurant takes great pride in their fish, all of which are of the highest quality. The fish served here are exceptionally large, resulting in thick cuts and a unique texture. The ingredients come from various regions in Japan, such as Hokkaido, Aomori, Ishikawa, Mie, and Nagasaki, ensuring a rich flavor. While some may say that large fish are overpowering, the deliciousness of the fish here surpasses expectations. The owners are friendly and engaging, providing a pleasant dining experience. This restaurant may not be suitable for everyone due to the focus on fish dishes, but it is truly a standout establishment.

I visited this restaurant on the last day of my trip and had a delicious meal. I ordered the omakase starting from 50,000 yen and added some extra dishes like nodoguro and eel. The warm atmosphere and friendly conversation with the owners made the lunch enjoyable. I also had some shochu and white wine to accompany the delicious food. Although it's not the most cost-effective option, the quality of the ingredients and cooking made it worth it. I look forward to visiting again in the future.

I went to @uosada_osaka, a restaurant that is a must-visit for those who call themselves connoisseurs. The omakase course was exquisite, featuring Akashi octopus, Amadai from the left and Akou from the right, grilled conger eel, wasabi from Gotemba, grilled matsutake mushrooms from Hokkaido, sea eel from Yatsushiro Bay in Kumamoto, edamame from Niigata, blackthroat seaperch from Noto in Ishikawa Prefecture, and more. The meal was incredibly satisfying, and I can't wait to go back for more. #momotasu #OsakaGourmet #FukushimaGourmet #Kaiseki #LuxuriousExperience #HighQualityIngredients #FineDining #gourmet #japanesefood

White fish and bamboo shoot ankake, lightly seared Hokkaido sea urchin, rich in flavor with no unpleasant taste, bonito from Wakayama, natural eel from Kumamoto, Hachiman-yaki, sauce, simmered masu trout, bamboo shoot, sansho pepper, snow crab from Himeji, steamed miso marinated managatsuo, tempura, Aosa seaweed from Mie, bamboo shoot, boiled surf clam, sea urchin rice.

Located about a 5-minute walk from Shin-Fukushima Station, this restaurant has received the Bronze Award for 3 consecutive years and was also awarded the W Prize in the 2021 Top 100 Japanese Cuisine Restaurants! The omakase course (priced at around 45,000 yen) includes dishes such as white fish, Hokkaido sea urchin, Torikai processed clams, grilled Kenken bonito, Himeji swimming crab, Kumamoto eel and white sea bream, tomato and Japanese bonito tempura, a small bowl of Oma sea urchin, and Aichi strawberries. It had been a while since my last visit, and I was pleased to find that they still source excellent ingredients, serving truly delicious Japanese cuisine. The standout dish of the day was the Kenken bonito, which was incredibly delicious. It had a rich and fatty texture similar to tuna, with a perfect balance of umami and sweetness. Placing it on top of rice to create a bonito rice bowl made the rice disappear quickly. The sea urchin tasting was also exceptional, especially the simple yet flavorful Hokkaido sea urchin seasoned with salt. The richness of the uni is sure to bring a smile to your face. The uni bowl with Oma sea urchin was another highlight, with the combination of sea urchin and rice wrapped in seaweed being a perfect match. Once again, I was reminded of how they consistently source excellent ingredients and present them in simple yet exquisite dishes. It was a delightful experience enjoying these wonderful dishes with great company. Thank you for the feast.

Head to "Ukoshizumi" in Fukushima, Osaka. This renowned restaurant is known for attracting the best seafood from the west. They have delicacies such as uni from Tosazusen, which is known for its pure sweetness and texture, and natural wild eel caught in brackish water, with a perfect balance of oil and firm texture. They also offer Setouchi mud crabs, rare tomatoes not found in markets, and Akashi octopus, among other unique ingredients. The owner's philosophy of focusing on exceptional ingredients that cannot be easily imitated by others is evident in every dish. Each ingredient is explained in detail, along with the story behind its procurement, making the dining experience truly exceptional. The simple yet exquisite preparation of the ingredients showcases their unique characteristics. The meal is finished with a single Aichi strawberry, "Kanku," demonstrating the chef's attention to detail. This restaurant is a must-visit for those who appreciate not only the quality and rarity of ingredients but also the entire process behind each dish.

Today, I visited Ue Sada, a highly acclaimed restaurant in Osaka known for serving seasonal top-quality ingredients. I tried their special course menu featuring Matsubagani crab, which has been scarce this year and has a shocking price of 100,000 yen per kilogram. The exquisite ingredients I enjoyed today at Ue Sada included Matsubagani crab, Oma tuna (akami, chutoro, and otoro), maguro, torafugu, and three types of uni. The warm atmosphere and friendly conversations with the owners added to the charm of the experience. While the prices may be a bit high, the opportunity to taste such rare and valuable ingredients was truly enlightening. The total cost for today's meal was 127,400 yen for two people, with the Matsubagani crab course priced at 52,000 yen. The menu included scallops, rapeseed blossoms, batico uni, male and female uni from Hokkaido and Oma, six kilograms of aged torafugu, tessa, Matsubagani crab (female), ayu oysters, karasumi, torafugu tempura, torafugu soup, Oma tuna bowl, three types of uni bowl, chirimen sansho rice, strawberry, watermelon, and other drinks.

Scallop sashimi, rape blossoms with sauce, Bachi-ko from Hokkaido, Oma tuna from Aomori, comparison of male and female sea urchins, 6 kilos of fugu sashimi aged for a week (blanched after being cut into pieces), Aomori Oma tuna (akami, chutoro, otoro) with a slight watery texture and toughness. Rare tuna for a high-end restaurant. Miso-marinated Managatsuo, Sekogani from Taiza, fresh oysters from Toba, black pepper and lemon, homemade karasumi, fugu tempura with meat and skin, fugu soup with Iwatsu green onions, tuna rice, chirimen sansho rice, strawberries and watermelon, each dish was explained and served with great care. The flavors were consistently delicious. Only had tea and the bill came to 35,000 yen.

[Facility] Parking lot: Times Sakurabashi Parking Lot Exterior: Traditional Japanese restaurant Interior: Sunken hearth seating x2, Counter seating x8 Amenity: MOLTON BROWN [Taste] Total cost 75,000 yen (for 2 people) Course: 35,000 yen Drinks: Yuzu soda x3, Plum wine, Sake 1. Rape blossoms, scallops, sea cucumber roe 2. 7kg fugu aged for 4 days 3. Mackerel from Toushijima, Mie Prefecture, served as sashimi 4. Oma tuna (toro, chu-toro) 5. Nodoguro from Noto, sweet and delicious 6. Sekogani, innards, and roe from Sanin 7. Oysters from Matoya 8. Wine-steamed oysters from Senpoushi 9. Bonito sashimi, miso-marinated, tempura 10. Oma tuna bloodline 11. 20kg Escolar from Goto Islands 12. Tuna bowl 13. Strawberry dessert [Service] Payment: Credit card accepted Customer service: The head chef and hostess are both very friendly [Overall] The best aspect of this restaurant is the warm hospitality of the head chef and hostess. The head chef is 65 years old, so it's recommended to visit sooner rather than later to experience their expertise. The high prices are understandable considering the high-quality ingredients sourced from various regions. It would be more satisfying if the cost was around 22,000 yen, given the location in Fukushima.

The fish selection is excellent, and they offer fish dishes in a delicious way that goes beyond traditional Japanese cuisine. They provide generous portions, so you will leave satisfied. If you're lucky, you may even get to try the rare salmon roe.

I always appreciate the care they take in serving each dish one by one. The delicious seasonal fish they serve is always a treat. This time, I visited alone for the first time, but I had a great time chatting and never got bored. This is definitely my number one go-to restaurant that I want to keep coming back to.

Located about a 3-minute walk from Shin-Fukushima Station, this restaurant has received a rating of 3.99 for consecutive years and won the Bronze award in the 2021 Top 100 Japanese Cuisine Restaurants. Their omakase course with additional dishes costs around 50,000 yen and includes various delicacies such as seared Ehime sea bream, comparison of Murasaki sea urchin from Oma and red sea urchin from Awaji, Korean eel, Oma tuna sashimi and toro, natural eel from Yatsushiro Bay with matsutake mushrooms, matsutake mushroom soup, simmered blackthroat seaperch with renkon, salt-grilled red sea bream, Hokkaido hairy crab, deep-fried Managatsuo with miso paste and matsutake tempura, and a finale of Oma tuna sashimi rice bowl and ikura small rice bowl with blackthroat seaperch simmered in egg sauce over rice. Reservations should be made about a week in advance, and since it was during lunchtime, the restaurant was reserved exclusively. It is relatively easy to make reservations at this renowned establishment. During my visit in autumn, I had the pleasure of enjoying dishes featuring the seasonal delicacy, matsutake mushrooms from Iwate. Each dish was prepared simply to highlight the flavors of the ingredients, all of which were of the highest quality. I was truly impressed by the seasonal ingredients and the meticulous culinary skills on display. The warmth and kindness of the restaurant's owner and hostess created a cozy and welcoming atmosphere. It was an unforgettable dining experience. I highly recommend visiting this restaurant!

Dinner on the first night started with hokki shellfish, akou, and boiled fish. Then we compared Hokkaido horse dung sea urchin with purple sea urchin. The "Juzoku aji" was absolutely delicious! We also had sea eel, miso-marinated golden snapper, simmered golden snapper, octopus soup with bee larvae, Hiroshima junmai and snow crab, whale bacon, fried kue, and finished with strawberry rice with sea urchin and abalone, and leftover egg rice. For dessert, we had ripe mango. It was a lot of food and the bill was accordingly high due to the amount of sake consumed.

- Firefly squid, bamboo shoots, udo, needle squid, sea urchin (special from Higashizawa Suisan), grouper, blackthroat seaperch, white-grilled eel from Yatsushiro, needle squid legs, hairy crab from Funka Bay, simmered blackthroat seaperch with Japanese pepper, simmered long-legged octopus, fried grouper, white asparagus tempura, grouper and horse mackerel soup, sea urchin bowl, mango. A cozy and welcoming restaurant run by a couple. We enjoyed the special sea urchin from Higashizawa Suisan once again. The taste and size of the sea urchin always surprise us. The dessert, mango sorbet, was also delicious. We would love to visit again if we have the chance. Thank you for the wonderful meal.

Thank you for viewing. I visited the Tabelog Award 2021 Bronze-winning restaurant "Uetsutada". This is a long-established restaurant celebrating its 40th anniversary in April this year. The location is very convenient, just a 3-4 minute walk from Fukushima Station and Shin-Fukushima Station. The customer service is warm and homely, and the staff are very kind and helpful. The dishes served are all made with carefully selected seafood. The owner's family used to run a fish store called "Uetsutada", so they are very knowledgeable about fish. The menu includes dishes like firefly squid and rapeseed flowers, Awaji cuttlefish and sea urchin roe, Ehime sea bream, rare sea urchin and purple sea urchin, Himi yellowtail, fugu shirako, scallops, Ehime white sea bream, crab from Tajima, Goto Islands grouper, Kanazawa lotus root and green onion, Kochi oysters, fugu kelp broth hot pot, fugu and grouper tempura, fugu broth soup, pickles, Himi yellowtail tuna bowl, fugu broth rice, rare sea urchin and purple sea urchin, and peach strawberries. I would like to visit again as the seasons change. Thank you for the delicious meal.