Tabelog ratingUozuya (魚津屋) is a small, unassuming kappo restaurant in Kyoto, but for those in the know, it's a pilgrimage site. It is widely credited as the originator of one of Kyoto's great seasonal dishes: a nabe (hot pot) of sakura-masu (cherry trout) and hana-sansho, the intensely aromatic flower of the Japanese pepper. The elderly chef presides over a long wooden counter, offering a traditional, intimate dining experience that feels increasingly rare.
The multi-hour omakase course is a journey through peak-season ingredients. While the spring hana-sansho nabe is the main draw, winter brings equally lavish preparations of fugu (pufferfish) and crab. Reviewers consistently praise the inventive structure of the meal, where a single ingredient, like asparagus or shirako (milt), is explored across several small, distinct plates. Guests rave about dishes like white asparagus with egg yolk or shirako paired with tomato. Portions are generous, and the meal often concludes with a complimentary takeaway gift of chirimen-sansho (dried baby sardines) and a house-made miso-cheese spread.
The experience is not for everyone. The owners are famously talkative, which many find charming but some find distracting. The cooking is bold and can be on the salty side, designed to be paired with the restaurant's selection of sake. Be prepared for a long, substantial meal that often lasts over three hours.
Dinner is a single omakase course, with reviewers in 2024–2026 paying between ¥30,000 and ¥44,000 per person. One bill for two guests with drinks came to ¥75,200 (about ¥37,600 each), while others reported menus priced at ¥35,000 and ¥44,000. Most diners feel the price is justified by the high-quality ingredients, unique signature dishes, and substantial portions.
- Reservations: Essential. Bookings must be made by phone, often months in advance. This is not a place you can walk into.
- Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
- Getting There: The restaurant is located a short walk from Sai Station.
- Seating: Seating is primarily at a 10-seat solid wood counter, with a few tables also available.
- Language: The chef has been known to explain some dishes in English for international guests, but this is not guaranteed.
- Smoking: The restaurant is officially non-smoking.
- Parking: No parking is available.
