Uotora (魚虎) Kitakyushu

Wow! I finally got to visit this highly sought-after restaurant that has a six-month reservation wait! The owner, Mr. Maeda, is not only kind and charming but also has a strong sense of hospitality. He addresses all the customers by name, showing incredible attention to detail and care. Since I was seated at the counter, I had the pleasure of chatting with him while he provided detailed explanations about the fish, which made me feel like I was receiving top-notch service. And of course, the fish was absolutely delicious, truly captivating! Less

I was invited to visit for the first time during the second seating. From the moment I arrived, the warm hospitality and smile from the chef made me feel welcome.✅ Assorted Sashimi✅ Grilled Mero Kama (from JPY 1800)✅ Fried Arare (JPY 1480)✅ Fresh Higan Fugu Sashimi (JPY 1800)✅ Local Octopus Sashimi (JPY 1200)✅ Jellyfish with Ponzu (JPY 500)✅ Assorted Whale Sashimi✅ Grilled Anago from Tsushima (JPY 2300)✅ Fried Tentacles (JPY 850)✅ Kazunoko (JPY 700)✅ Fresh Mentaiko (JPY 500)✅ Pickled Chinese Cabbage (JPY 500)✅ Today's Miso Soup (JPY 500)✅ Onigiri (JPY 350)The platter included seven types: natural Kue, wild bluefin tuna, yellowtail, squid, Seki aji, flounder, and medium fatty tuna. The freshness was consistently excellent! I particularly enjoyed the rich Kue and Seki aji. The medium fatty tuna had a perfect amount of fat. Although I’m not usually a fan of squid sashimi, the one from Uotora had no unpleasant taste and a delightful texture!The Mero Kama was reminiscent of Kue from Hokkaido. It’s quite rare to find, and Uotora’s connections allow them to offer such unique dishes. The flesh was incredibly rich and tender, with a melt-in-your-mouth quality. The umami was intensely flavorful! I even found the bones soft enough to chew on.The fried tentacles are a must-try! They were cooked to perfection, allowing you to eat the entire piece, bones and all. The outside was crispy while the inside was fluffy and addictive. They were delicious even with the homemade spice blend!Although the Higan Fugu is typically available a bit later in the season, this one was still incredibly fresh, having just been prepared that evening. Unlike the usual thin fugu sashimi, this was thick and unlike anything I had seen before.The local octopus was sourced directly from specialized fishermen. The more I learned about the sourcing, the more I felt the chef's deep love for the fish and his surroundings. The texture was so firm that it lingered in my mouth! It might have been the most shocking dish of the day!The refreshing jellyfish with ponzu was also a repeat order. With so many rich flavors, it was the perfect palate cleanser!I had a selection of whale sashimi, including Hyakuhiro, Ibukuro, tail meat, and red meat, all chosen for their quality. The red meat was a bit watery, but there was no unpleasant odor. I still prefer the firmer textures.The grilled Anago was fluffy and perfectly prepared. While wasabi is a good option, the aroma of the accompanying sansho pepper was incredible! Usually, the flavor lingers, but this had a nice kick that faded quickly. You could really feel the chef's dedication. I thought it could use a bit more salt, but it was still enjoyable with its gentle flavor.I had always thought that fried tentacles were common, but I had never tried them until now. The crispy coating and firm texture were delightful. The flavor of the squid expanded with each bite. The seasoning and portion size were perfect!To finish off, I had pickles, onigiri, and miso soup. The pickles were perfectly seasoned. The miso soup was made using the bones of the Kue, allowing for a luxurious experience. The sweet miso soup, infused with the fish's umami, was outstanding!The onigiri was made with a mix of Uonuma Koshihikari and a bit of Kaori Mai. I had never ordered just onigiri before, but this is a must-have! The moment it entered my mouth, the fragrant aroma was delightful, and the sweetness intensified with each bite. It might even be better without any seasoning, allowing the rice's natural flavor to shine through. It was sweet enough for even a baby to enjoy. It had been a while since I was so moved by onigiri!As most of the other customers left, I lingered to chat, and I was treated to some marinated squid and ice cream. The marinated squid was delicious! I had wanted to try it since the beginning.The ice cream is sourced from Osaka, showcasing the chef's commitment beyond just fish. The flavor was rich and robust, and although it was a bit firm, it melted in my mouth.As I was leaving, I received a complimentary serving of almond tofu for my birthday. The kindness of the staff was truly heartwarming!The freshness, dedication, and seasoning of the dishes always leave me in awe, but the hospitality here is unparalleled. From start to finish, it’s all about the customer experience, and the training of the staff is evident, making for a very pleasant atmosphere.The chef’s philosophy is to be the "town’s food provider," and his words about bringing smiles and gratitude to customers were deeply moving and educational. During the second seating, I got to hear the chef's candid thoughts and engaging stories, making for a truly enjoyable and fulfilling time! Less

A 7-minute walk from Kurosaki Station, I visited the award-winning izakaya "Uotora," which has received the BRONZE AWARD in the top 100 izakayas.I made a reservation through Table Check six months in advance and arrived on a weekday at 8:30 PM. Until the year before last, I could only make reservations by phone in the fall for the entire year, which made it difficult to visit. However, the reservation method changed last year, allowing me to finally dine here.I ordered the JPY 9,000 course.The meal started with a sashimi platter featuring 9 types of fish. The quality of the ingredients was outstanding, with both texture and flavor being top-notch.Next came a salad, followed by Higan Fugu sashimi with ponzu sauce, and a large simmered Black Mutsu. The fish was cooked in sweet soy sauce from Kyushu, and the perfectly fatty Black Mutsu had a delightful texture, making it incredibly delicious.Then came Gold Rush corn and chawanmushi (savory egg custard), followed by deep-fried Okose. The fish was fried whole, including the bones and head, and cut into bite-sized pieces. When enjoyed with the chef's special spicy salt (chili salt), the white meat of the Okose really shone, making it exceptional.I also added whale sashimi, which was equally delicious.The meal continued with umaki (egg roll) and grilled anago (conger eel), finishing with Tai Chazuke (sea bream rice soup). The Tai Chazuke was also delightful.I enjoyed every bite until the very end.【Today's Menu】1. Sashimi Platter (9 types) - Kue - Seki Aji - Toro - Tuna Akami - Hiras (Hiramasa) - Hirame - Tachiuo - Tai - Ken-saki Ika2. Uotora Special Salad3. Higan Fugu Sashimi with Ponzu4. Simmered Black Mutsu5. Miyazaki Fried Gold Rush (Corn)6. Chawanmushi7. Deep-fried Okose8. Umaki9. Additional: Whale Sashimi (Akami and Tail)10. Grilled Anago from Tsushima11. Tai Chazuke12. Homemade Almond Tofu with Kagoshima Chiran Tea Less

A hard-to-reserve izakaya located in Kurosaki, Kitakyushu.Once you visit, you'll understand why this place is so popular!First of all, the atmosphere is fantastic and very comfortable. The owner's personality and hospitality are exceptional.The freshness and quality of the sashimi are top-notch, and every dish features wonderful ingredients with generous portions and a perfect balance of flavors.Moreover, the prices are quite reasonable.I wish we had an izakaya like this in Tokyo!!!While there are delicious izakayas in Tokyo, the prices for this level of quality are...Everything was delicious.Thank you for the great meal.-----------------------------Thank you so much for reading until the end.I truly appreciate all your "follows," "likes," and "saving the restaurant." It makes me very happy.I look forward to your continued support.--------------------------- Less

A long time ago, a friend made a reservation for us.I was surprised to find such a lively atmosphere in the large, deserted arcade street in front of Kurosaki Station, exceeding my expectations.【What We Had】 (For 3 people)■ Uotora Omakase Course JPY 9,000 (Tax Included)(10 dishes, dessert)With an additional dish and 2 drinks, it came to about JPY 12,000 per person.The fish was incredibly delicious.Starting with the sashimi platter, followed by simmered fish, kara-age, and finishing off with sea bream chazuke, the seasoning was exceptional. The simmered fish had a Kyushu-style flavor that I really enjoyed. The added sashimi of long-finned pilot whale (two types: tail and red meat) was also quite good.This izakaya was definitely worth the visit, exceeding all the positive reviews.It was a great meal. Less

Last year, I made a phone reservation in June, but there were no openings until October. After November, I was told that reservations would be through TableMark. When I tried to book on the start date, I found there were no openings until June. After about two weeks of trying, I finally secured a reservation for June. The sashimi, tamagoyaki (Japanese omelet), deep-fried ara-kabu (rockfish), buri kama (yellowtail collar), fresh oysters, and whale sashimi were all delicious, and I was extremely satisfied. Less

2,922 characters ★Uotora Omakase Course JPY 15,000 (including tax) Duration: Approximately 1 hour and 40 minutes (including extras)I traveled from Tokyo to Fukuoka Prefecture.This restaurant (4.05) is run by Ryoji Maeda, born in 1974, from Kitakyushu. It is an izakaya that embodies the supreme principle of fresh, bouncy fish at a high level in Kyushu. The owner, who previously worked as a fish wholesaler, honed his cooking skills through self-study and opened this establishment in 2006. I found an available slot on the online reservation site Table Check and decided to visit.At 5:55 PM (opening at 6 PM), the door opened. The restaurant operates on a two-turn system, with the first turn limited until 8:15 PM. Inside, there are 5 seats at a straight counter in front of the kitchen, 3 four-person tables, and seating on the second floor.The restaurant is managed by the owner and five young men (including a 17-year-old high school student), totaling six male staff members. On the table, there are towels, chopsticks, crab-shaped chopstick rests, sweet soy sauce, chili pepper, and toothpicks. The restroom is a shared Panasonic Arauno.Drinks:- Fresh Lemon Highball (JPY 770) Asahi Taru High- Extra Lemon Highball (JPY 440)- Saga Prefecture, Fukuchiyo Sake Brewery, Nabeshima Honjozo (Glass JPY 600)- Yamagata Prefecture, Dewazakura Sake Brewery, Yukimanman Daiginjo (Glass JPY 1,500)• Uotora Omakase Course JPY 15,0001. Kimura's Sea Urchin, Hokkaido Fresh Sea Urchin on Tofu | Assorted Sashimi (6 types)2. Simmered Grouper3. Amakusa Rock Oyster4. Chawanmushi (Savory Egg Custard)5. Fried Gold Rush Corn from Miyazaki6. Fried Scad7. Umaki (Egg Roll)Extras: Sesame Striped Horse Mackerel (JPY 1,380)Extras: Sashimi of Isidai from Nagasaki (JPY 1,800)Service: Fugu Sashimi with PonzuExtras: Sashimi of Anago from Tsushima (JPY 1,380)Extras: Fried Squid Tentacles (JPY 850)Extras: Grilled Mero Kama (JPY 1,800)8. Tai Chazuke (Sea Bream Rice with Broth)9. Homemade Almond Tofu | Hot Kagoshima Chiran TeaHere are my impressions of the dishes, with individual ratings in brackets. The displayed prices include tax.【3.8】 Kimura's Sea Urchin, Hokkaido Fresh Sea Urchin on TofuA generous serving of what seems to be Bafun Uni on chilled tofu (likely silken tofu). It is recommended to mix it with soy sauce before eating. The wasabi garnish is a bit lacking, but the combination is quite good. The sea urchin processing company is also favored by high-end sushi restaurants in Tokyo.【3.9】 Assorted Sashimi (6 types)1. Grouper2. Seki Horse Mackerel3. Kagoshima Prefecture Bluefin Tuna4. Hirame (Flounder)5. Oita Prefecture Flatfish6. Munakata Swordtip SquidYou can also use blue chili soy sauce if you like. The wasabi and daikon garnish are pre-packaged, making this part feel more like a casual izakaya compared to high-end restaurants, but aside from the bluefin tuna, the fish is fresh and bouncy, truly reflecting "Kyushu."In Kyushu, freshness is paramount for fish, and the supreme principle is bouncy and lively. According to the owner, serving kelp-cured fish would anger customers. He explained that they prepare the fish at 3 AM (the previous night).The owner's lively talk is also a charm of this establishment.Since they prepare the fish at 3 AM, the swordtip squid is not as crunchy as those served fresh from a fish tank, but the lively texture stands out in the grouper, horse mackerel, hirame, and flatfish. While the aged sashimi at high-end restaurants in Tokyo may have a stronger umami flavor, the bouncy texture is a delicacy unique to Kyushu. As a self-proclaimed texture enthusiast, I absolutely love the fresh fish from Kyushu.【4.4】 Simmered GrouperThis piece has a membrane but is quite large. It is rich in fat, tender, and the white flesh flakes apart beautifully, delivering a strong umami flavor. It surpasses the satisfaction of grouper I had at an award-winning French restaurant.In French cuisine, they typically use the "center cut," so having a membrane is considered improper, but in Kyushu, the simmered fish from a JPY 15,000 course can be more delicious than the poached fish from a JPY 30,000 course. The flavor of the simmered dish is elegant and refined, and I was genuinely impressed by the quality of the simmered fish at an izakaya after a long time.【4.0】 Amakusa Rock OysterServed with ponzu and new onion jelly, but the best way to enjoy it is to eat it as is, with its natural saltiness, which is rich and creamy. The previous week, I had rock oysters at an Instagram-friendly izakaya in Tokyo, but these were of a completely different quality. They were also larger than those at the other restaurant.【3.7】 Chawanmushi (Savory Egg Custard)This chawanmushi contains shiitake mushrooms, mochi (possibly wheat gluten), small shrimp, and chicken thigh. It has a salty flavor typical of izakayas, but the umami is strong.【3.5】 Fried Gold Rush Corn from MiyazakiLightly coated with potato starch and fried, it resembles deep-fried corn. Compared to the elaborate corn dishes in French cuisine, this is all about the ingredient's quality.【4.0】 Fried ScadThe fish is fried whole, including the bones and head, and the hard head can be cut into smaller pieces later. When eaten with the owner's special spice salt (chili salt), the white flesh of the scad shines and is delicious. I usually don't find scad very tasty in Kanto, but it is exceptional when enjoyed in Western Japan.【3.7】 Umaki (Egg Roll)While the evaluation as a grilled eel dish is average, the skillful combination as "umaki" stands out.【3.9】 Sesame Striped Horse Mackerel (JPY 1,380)Sashimi of striped horse mackerel marinated in sesame sauce, showcasing the lively texture of the fish, which is a hallmark of Kyushu.【4.4】 Sashimi of Isidai from Nagasaki (JPY 1,800)A generous serving of fresh, bouncy Isidai that astonished me. Isidai from the east often has a strong sea smell, but the western variety has none. The previous week, I had Isidai at an award-winning restaurant in Ibaraki that had been aged for a day, but this was freshly prepared at 3 AM and exploded with flavor without any aging.It was the most delicious of all the fish I had in the sashimi platter. While JPY 1,800 may not seem cheap, considering the quality and quantity, enjoying high-end Isidai is relatively a bargain.【3.8】 Fugu Sashimi with PonzuI had fugu at a well-known eatery in Hakata (3.66), but here, the bouncy texture was more enjoyable, and the umami was stronger, creating a paradise (perhaps due to the various extras I ordered).【3.7】 Sashimi of Anago from Tsushima (JPY 1,380)While the bouncy texture is very appealing, it lacks umami. Anago might be better when aged to enhance its flavor. It seems to be cut, but there are still some small bones that can be felt.【4.0】 Fried Squid Tentacles (JPY 850)They are lightly battered and fried to a crisp, with good oil drainage. The squid itself retains a lively texture, making it fresher than the fried squid tentacles I’ve had in Tokyo.【4.0】 Grilled Mero Kama (JPY 1,800)The white flesh is flaky and rich, similar to the grouper I had as a simmered dish, with excellent fat content. According to the owner, it is a type of rockfish (possibly known as Magellan rockfish).【3.7】 Tai Chazuke (Sea Bream Rice with Broth)This dish features fresh, bouncy sea bream sashimi served over rice with broth. As the broth heats up, it loses the lively texture, so a separate serving would have been better, but the sea bream itself deserves a rating of 4.0.【3.5】 Homemade Almond TofuYou can choose between refreshing lemon syrup or matcha, and I opted for the owner's recommended lemon syrup. It has a firmer texture but a rich creaminess. The sweet and sour lemon syrup pairs perfectly with it. Less