Sushi Ueda (すし うえだ) Kobe

Alcohol: Orion Beer 2Appetizers:Sea Bass: Sweet and incredibly delicious.Sake: Hōken Summer Sake Ryo-ka.Bonito: Amazingly large, lightly marinated and grilled over binchotan charcoal.Green Onion: Rich in fat, bursting with flavor—absolutely delicious!Simmered Awaji Octopus and Seaweed: Incredibly tender, though it could use a bit more Tosa vinegar.Isaki Namero: Rich in flavor and sweetness, with a perfect amount of fat. I asked about the preparation, but it was too complex to remember—mind-blowing!Sake: Hanamura Akita Junmai Ginjo.Nodoguro (Blackthroat Sea Perch) Grilled: Mixed with rice, incredibly delicious—mind-blowing!Sake: Sōkū Fushimi Junmai.Chawanmushi: Awaji eggs, Awaji onions, and Tanba raclette cheese.Nigiri:Mako Flatfish: Exceptionally thick and incredibly delicious—mind-blowing!Akashi Horse Mackerel: Absolutely delicious—mind-blowing!Harii Squid: Though it has cuts, it’s firm and sweet—delicious!Sake: Ōroku Kei Junmai.Sawara (Spanish Mackerel): No complaints—absolutely delicious—mind-blowing!Kurodai (Black Sea Bream): Huge, just under 3 kg—absolutely delicious—mind-blowing!Akashi Sea Bream: Amazing umami—absolutely delicious—mind-blowing!Aomori Chutoro (Medium Fatty Tuna): Leaves you speechless—mind-blowing!Sake: Kuroryū Gohyakumangoku Junmai.Yamagata Red Meat Zuke: Simply delicious—mind-blowing!Simmered Scallops: Sweet, delicious, and large—absolutely delicious!Sawara Eggs with Karasumi and Taka-sago Egg Yolk: A potential specialty, with incredible umami and richness.Simmered Anago (Conger Eel): Absolutely delicious!Sake: Chō Ōroku.Miso Soup: Made with fish scraps.Toro-Taku: Mind-blowing!Simmered Shiitake Mushroom Roll: With shrimp, oboro, and shiso.Additions:Sawara: Mind-blowing!Oni-Aji (Giant Horse Mackerel): Too big—mind-blowing!Mud-squid: Incredibly sweet and delicious—mind-blowing!Tekka Maki: Naturally incredibly delicious.Tamago (Egg):Black Bean Tea.Rumor has it that a branch of that famous Tokyo restaurant is opening in Kobe.The chef is eager to elevate Kobe sushi and welcomes it wholeheartedly.With such wonderful fish provided by Akashi, Awaji, and Setouchi, it would be strange if it didn’t thrive.Thank you once again for a wonderful time! Less

Visited in June 2026.Depending on the time of year, the sushi here tends to feature a lot of white fish.The quality of the white fish is exceptionally high.Along with Sushi Shijou-suke, this sushi restaurant in Sannomiya has its own unique character.It's a type of restaurant that is quite rare and very interesting.I definitely want to visit again.Overall, the seasoning might be a bit on the salty side.Sea BassLongfin MackerelOctopus, Iwa Mozuku SeaweedJapanese Sea BreamNodoguro Rice BowlChawanmushi (Savory Egg Custard), Onion, Raclette CheeseFlatfishRockfishGiant Horse MackerelHarii SquidSpanish MackerelSea BreamTuna (Separated Cuts)Marinated Red MeatSimmered ScallopsPurple Sea UrchinRice with Raw Egg and Karasumi (Dried Mullet Roe)Miso SoupToro-taku (Fatty Tuna with Pickled Radish)Egg Less

I revisited "Sushi Ueda," located in a quiet alley about a 7-minute walk from Sannomiya Station.This restaurant, run by Chef Kohei Ueda, offers exquisite Edomae sushi made with top-quality ingredients primarily sourced from the Setouchi region, prepared with great care and attention.It is a highly sought-after establishment in Kobe, attracting many food enthusiasts from across the country, all in pursuit of the perfect harmony between sushi rice and toppings.♦︎ A serene counter space stripped of excess ── The interior features a beautifully crafted white wood counter, creating a calm and clean atmosphere.With an open kitchen, diners can enjoy the chef's graceful movements and the skilled craftsmanship as each piece of sushi is gently shaped right before their eyes.There is a pleasant tension in the air, yet the attentive service allows for deep concentration on the meal until the very end.♦︎ Meticulous temperature control and overall impressions ── Every dish is crafted with care from sourcing to preparation, allowing the inherent flavors of the ingredients to shine through.The red vinegar sushi rice, with its perfect firmness, enhances the deliciousness of each topping, providing a satisfying experience.The seamless flow from appetizers to sushi creates a cohesive narrative, making for a remarkable experience with genuine moments of delight at each piece.This is one of Kansai's top restaurants where you can casually savor refined, top-notch Edomae sushi in a tranquil setting. It was a great meal.Review by "Instagram@_1show" Thank you for reading until the end. I appreciate all your likes, follows, and saves! Less

Recently, my favorite place has become Sushi Ueda! ✨ I even travel from Tokyo to Kobe just for Ueda! Haha. Lunch at Ueda and dinner at Chiccha—what a luxurious plan! (o^∀^o) Sometimes, I can’t go if Chiccha happens to be closed.Today was exceptionally delicious again! The white fish at Ueda is the best I’ve ever had! ❗ I love sea urchin, and my favorite is red sea urchin. Last year, I was so impressed by the red sea urchin from Yura that I felt I had found the best sea urchin of my life. Today, they didn’t have red sea urchin, but they had purple sea urchin. Surprisingly, the purple sea urchin was refined yet had a strong taste of the sea, and my partner and I couldn’t help but order more, saying how delicious it was! The nigiri in the course was, of course, amazing, and the additional dishes of my favorite Mako Karei and Isaki were also right up my alley! ❗ Ah, I already want to eat there again! Ueda is the best! **Sashimi:** Suzuki (Sea Bass) Charcoal-grilled Densuke Anago (Conger Eel) Scallops and White Asparagus (Topped with Karasumi made from Sawara roe) Tsubasu (Young Yellowtail) Hotaru Ika (Firefly Squid) with Egg Rice (Takasago eggs) Chawanmushi (Savory Egg Custard) made with Awaji Island eggs and new onions (With Tanba Raclette cheese) **Nigiri:** Hamo (Pike Conger) Mebaru (Rockfish) Harii Ika (Flying Squid) Akou (Red Sea Bream) Kochi (Flatfish) Sawara (Spanish Mackerel) Chutoro (Medium Fatty Tuna) Zuke (Marinated Fish) Hagashi (Gutted Fish) Purple Sea Urchin Simmered Anago (Conger Eel) Miso Soup Toro-Taku Maki (Fatty Tuna and Pickled Radish Roll) Shiitake Roll Tamago (Egg) **Additional:** Isaki (Grunt) Mako Karei (Flatfish) Purple Sea Urchin Less

Nestled quietly in Motomachi, Kobe, is "Sushi Ueda," which opened on November 25, 2018. The chef, Masamichi Ueda, hails from Awaji Island and specializes in sushi that highlights the sea of Hyogo. With the calm waters of Akashi and Awaji facing the Seto Inland Sea, and the rich fishing grounds of the Japan Sea to the north, Hyogo is a region brimming with sushi potential. Ueda's experience at "Sushi Wataru" on Awaji Island, combined with his deep connection to his roots, drives his focus on local ingredients. Instead of showcasing star ingredients from across the country, he shines a light on local fish, expressing the essence of the sea through his sushi. This is the defining characteristic of his establishment.The appetizers showcase the power of local ingredients. The "Sea Bream" is a dish that embodies a clean texture with a robust umami flavor. The "Bonito" is lightly seared, infused with the aroma of straw and binchotan charcoal, resulting in a crispy exterior and a moist, glossy interior. This contrast in cooking is impressive, as it enhances the fish's natural fat rather than overpowering it with smoky flavors, reflecting the chef's intent.The "Scallop and Asparagus" dish features a generous amount of mentaiko (cod roe) that connects the sweet scallops with the fresh aroma of asparagus. The idea of using mentaiko with the fish is intriguing, leaving a light, lingering finish that complements the umami of the roe. The "Stone Bream" showcases a delightful texture typical of freshly caught fish, enhanced by a preparation reminiscent of namerou (a minced fish dish), allowing the umami to expand. This dish is designed to reveal its flavors as you chew, rather than relying solely on the fish's freshness.A standout was the "Firefly Squid." The aroma of young leaves filled the counter, and the act of mixing it with the rice became part of the aromatic experience. The richness reminiscent of soy sauce-marinated egg yolk combined with the squid created a dish akin to firefly squid over rice. The use of local eggs further emphasizes the philosophy of encapsulating the essence of the region in a single plate. Following this, the "Chawanmushi" (savory egg custard) features Awaji Island eggs layered with raclette cheese and the sweetness of the local onions. The richness of the eggs, the saltiness of the cheese, and the sweetness of the onions come together, capturing the blessings of Awaji Island in a small dish.Moving on to the nigiri, the rice has a strong acidity that pairs beautifully with the fatty toppings. Interestingly, it also has a fascinating effect on white fish. The fish with a good texture melds with the rice's acidity as you chew, slowly creating a harmonious blend in your mouth. The initial impression is refined, with the acidity defining the shape, and the sweetness of the fish returning in the aftertaste. The perfection of the nigiri lies in this time lag.The "Mako Flounder" quietly draws out the umami of its pristine white flesh with the rice's acidity. The "Rockfish," aged for five days, interestingly retains a muscular texture reminiscent of fresh fish. The deepening umami from aging coexists with a delightful bounce, slowly connecting with the rice's acidity as you chew. The "Cuttlefish" has a remarkable texture, with the aroma of sudachi (a citrus fruit) tightening its profile. The "Spanish Mackerel" boasts a beautiful balance of soft fat and lingering acidity. The "Sea Bream" symbolizes the restaurant's philosophy of using local ingredients—not bland, but delicious with each bite.The flow of tuna is also impressive. The "Otoro" (fatty tuna) from Sado is perfectly balanced by the rice's acidity. The "Akami Zuke" (marinated lean tuna) leaves a sticky umami on the tongue, while the "Chutoro" (medium fatty tuna) has a texture that allows the layers of fat to dissolve. Enjoying the fat without heaviness is undoubtedly due to the power of the rice. The "Small Horse Mackerel" is just starting to come into season, yet it already has a surprising amount of fat. The freshness typical of morning catches combines with the aroma and sweetness of the blue fish, achieving a delightful balance of lightness and satisfaction. The "Purple Sea Urchin" from Awaji not only offers sweetness but also leaves a lingering taste of the sea.In the final stages, the "Anago" (sea eel) shines with its meticulous deboning, melting in your mouth. The "Toro-Taku" (fatty tuna hand roll) bursts with the aroma of nori (seaweed), the fat of the tuna, and the texture of pickled daikon. The "Makimono" (rolls) combine shiitake mushrooms, shrimp oboro (finely chopped), and anago, creating a classic blend of sweetness, umami, and aroma that somehow returns to the essence of Hyogo. Ending with the "Tamago" (egg), the tension of the entire course gently dissipates.The charm of "Sushi Ueda" goes beyond mere local sourcing. The goal is not just to use local fish, but to convey the vitality that these fish possess. Straw, binchotan charcoal, aging, aroma, and lingering acidity—all serve as means to present the sea of Hyogo in a three-dimensional way. It is rare to find a restaurant that can bring the potential of Hyogo's rich seas to life at a counter in Kobe. Rather than just wanting to eat here again, I yearn to experience that vitality once more. It was a great meal. Less