I visit every year during the sweetfish season. This year, they were a bit smaller since it was still June, but they were truly delicious. I heard they’ve changed the grilling method a bit this year (the tails had a smoky flavor).The exquisite and carefully crafted Japanese cuisine at Uemura was very tasty.For the finale, I enjoyed a rice dish along with udon from the chef's hometown of Kagawa, generously topped with truffles.I had a little Japanese sake, and the total came to about JPY 50,000. ^ ^
We use cookies on this site to enhance your user experience.
