Uomaru Shimura-ten

Diners ordering the sashimi platter have remarked on the generous thickness of the cuts. One six-piece assortment reportedly included less usual options, such as grilled Spanish mackerel and octopus. Choose the platter for a range of sashimi, or, if shellfish is the main attraction, try the shellfish sashimi assortment of whelk, ark shell, scallop and fresh sea urchin. Another diner chose the six-piece platter after comparing its price with the three-piece option, and recalled it as lavish.

There is more to the fish menu than sashimi. Lunch options include rare-fried yellowtail served with an egg-yolk dipping sauce, and a set meal with pork miso soup and rare-fried bonito. Both offer a way to enjoy fish in fried form. One diner who had the Uomaru seafood rice bowl at lunch praised the generous toppings and the clear soup served with it. The choice is between a bowl of seafood and a set meal that pairs fried fish with soup and other accompaniments.

In the evening, sashimi and small plates can be paired with sake. Listed local selections include Fukushima’s Sharaku Junmai, described as crisp with a clean finish, and Niigata’s Kakurei Dry Honjozo, described as light and dry, and recommended for serving warm. One visitor said the wide sake selection and food made for an enjoyable drinking session. The restaurant can suit a meal centred on fish or a more leisurely evening over sake and small plates.

For a different take on seafood, the menu also features a minced-tuna cutlet made with natural bluefin tuna and cream cheese. A diner who ordered it also praised the tuna menchi-katsu, making it an appealing option for anyone looking beyond sashimi.