01 / ABOUT THE PLACE
About this place
When a hearty fish meal is in order at midday, lunch at Uobito in Nishiaraihoncho proves a dependable option. A central fixture on the menu is the seafood rice bowl, generously topped with assorted sashimi cuts and minced tuna to make for a satisfying, accessible lunch. Diners seeking something more substantial can opt for an extra-large seafood bowl or the sesame-soy version, adjusting the meal to whatever seafood profile suits the day.
Those partial to traditional set meals will find plenty to like in the generous combinations pairing grilled fish with deep-fried items. The grilled fish and chicken karaage set allows a choice of mackerel, Atka mackerel, or butterflied Pacific saury, bringing together the aroma of rich, oily grilled fish with crisp, juicy chicken in a single order. Sets combining fried horse mackerel, tonkatsu pork cutlet, or sashimi provide further variety.
Despite the fish-forward name, Uobito's fried chicken is a signature of its own. It is offered in a wide spectrum of seasoning styles, ranging from the standard original and house-made tartar sauce to Kenty Tokusen Umami, garlic salt glaze, and parmesan cheese, with pieces available individually from 1 onward. When dining together, the chef's-choice 5-variety sampler makes it easy to compare different flavors across the table.
Come evening, the tavern side of the kitchen steps forward with small dishes such as sashimi platters, freshly fried tofu puffs, and fish cake tempura with melted cheese and nori seaweed. Drink choices range from draught beer and highballs to sake, alongside more assertive pours such as the sour plum highball. Seating spans counter stools, conventional tables, and tatami floor areas, accommodating both a solo lunch and an unhurried group dinner.
