Ubuka

The "Owan" bowl-dish of the day features king crab floating in soup stock, seasoned with diced and grated Shogoin Daikon radish. The king crab is boiled alive to ensure the best texture possible and to bring out the meat's natural sweetness. Shellfish such as Kuruma prawn, snow crab or Seiko crab are purchased from the freshest products available that morning at the Tsukiji market, but also directly from the fishermen themselves. Depending on availability, we also get rare prawn and crab varieties such as prickly pear shrimp or milk crab. Taking great care to establish good communication with our customers, we also adapt our service to best fit their needs. From the kitchen, we observe their eating pace and subtle cues, always striving to give them the best dining experience we can offer. Our restaurant might not be as glamorous as high-class Japanese restaurants, but offers a calm atmosphere in which our customers can really relax. The restaurant is small, and we can see all our seats from the kitchen, ensuring we never miss a beat when serving our dishes. read more