Uemura Kobe

Awards

Tabelog

2026 Bronze

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La Liste

La Liste, #441

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Restaurant Ranking

Restaurant Ranking 2024, #1923, PRO #16.83, USER #18.00

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Gault & Millau

4 Torques, 2020

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Gault & Millau Public Mark

17 / 20

Ratings from the web

Tabelog

4.35

Chef

Ryosuke Uemura

Cuisine

Japanese Cuisine

• 2026

8 / 10

Dinner at Uemura

on 01 Jun 2026

by Ach an☺︎

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.... More

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. ^ ^ Less

9 / 10

Dinner at Uemura

on 01 May 2026

by dr oh

I visited a building on Kitano-zaka. There was an intercom, and I wasn’t quite sure what to do, but I followed someone who pressed the intercom and entered. Once seated, the experience began. The owner came out and shared some enjoyable stories, making the time fly by. The firefly squid and sesame tofu were both delicious, but it was a shame they were served separately and not together. The crab paste from Hamasaka was outstanding. The tai sashimi was marinated in kombu, enhancing its umami flavor.... More

I visited a building on Kitano-zaka. There was an intercom, and I wasn’t quite sure what to do, but I followed someone who pressed the intercom and entered. Once seated, the experience began. The owner came out and shared some enjoyable stories, making the time fly by. The firefly squid and sesame tofu were both delicious, but it was a shame they were served separately and not together. The crab paste from Hamasaka was outstanding. The tai sashimi was marinated in kombu, enhancing its umami flavor. The soy sauce marinated firefly squid was irresistible. The tomatoes from Awaji Island were simply delicious. The sea urchin with rice was exceptional. The grilled rockfish and a lesser-known fish were quite satisfying. Skipping ahead, the deep-fried young sweetfish was delightful. I tried bear paw, and while it tasted similar to what I had at another restaurant, it was quite rich, which left me a bit disappointed as I wondered if there was only one way to prepare it. It was tasty, nonetheless. The rice with sakura shrimp was the best. It was a great meal. I will definitely come back. Less