Uoki

A little way off Kagurazaka’s lively streets, Uoki occupies a detached house with the character of an old Japanese home. Inside, the wood finishes give the room a calm, welcoming feel. At the hearth, visible from the counter on the 1 floor, skewered fish cook slowly over the gentle heat of charcoal.

One of the house specialities is a whole Hokkaido fatty sardine, grilled in the traditional hearth style. Plump and crisp-skinned, it is seasoned just right, with the charcoal bringing out the fish’s rich, sweet flavour. A chilled Yebisu beer or a crisp sansho pepper highball makes a refreshing match.

Seasonal sashimi and crab namero—a finely chopped dish—are among the appetisers that greet diners at the table. Sake is a natural pairing, and choosing a favourite cup from the colourful selection arranged on a tray adds a personal touch to the occasion. There is also a broad choice of drinks to refresh the palate after seafood and charcoal-grilled dishes, including fruit sours made with fresh fruit and tea-based drinks.

Clay-pot rice, served freshly cooked, makes a fitting finish. The signature sea urchin and salmon roe rice is striking when the lid is lifted at the table: fragrant steam rises from the dashi, while the seafood is piled so generously that the rice is hidden beneath it. Try a spoonful as it is first, then mix everything together to enjoy the flavours melded with the broth-infused rice.

Whether you are sharing a conversation at the 1-floor counter overlooking the grill or gathering with friends around a course at a 2-floor table, Uoki offers a relaxed setting for the evening. The restaurant serves dinner only, and seats can fill up, so booking ahead is recommended.