01 / ABOUT THE PLACE
About this place
Gathering around a steaming hot pot to sip its concentrated broth is one of the distinct pleasures of dining at a seafood izakaya. Near Shin-okachimachi Station, Uoshun has earned a following for hot pots shaped by the seasons, led by rich monkfish liver nabe during the winter months. The rich soup absorbs the savory essence of the ingredients, naturally leading to an order of rice porridge at the end to finish every drop. When spring arrives, the menu shifts to rare seasonal pots such as firefly squid shabu-shabu—each squid carefully prepped with the eyes removed—alongside cold-season yellowtail or oyster shabu-shabu.
Before the hot pot arrives, an assortment of raw fish displaying 6 to 7 varieties enlivens the table. The namerou, made by chopping and seasoning the day's fresh arrivals with herbs, makes an ideal companion to a drink, while sweet raw oysters and Hokuriku gasu prawns—served as sashimi or tempura and prized for sweetness rivaling sweet shrimp—showcase regional coastal catches. More unconventional plates also broaden the meal, such as moka no hoshi, a delicacy of shark heart eaten with sesame oil, salt, and garlic, alongside crunchy, soft-centered house croquettes.
The drink menu pairs well with the food through Hokuriku sake brands such as Kikuhime and Kaga Tobi from Ishikawa alongside Tateyama from Toyama, supported by draft beers and sours. Seating is spread across the 1st floor and a basement dining area, and because capacity is limited, booking ahead is recommended. At the meal's conclusion, carbohydrate options range from rice porridge and dashi chazuke with cured Wakasa mackerel to seafood mixed tempura bowls and Himi udon, maintaining a seafood focus straight through to the end.
