High-end Edomae (Tokyo-style) sushi counter showcasing the finest seasonal catch from Sagami Bay and Tsukiji market. Omakase courses let the chef guide you through 15–20 pieces of perfectly seasoned nigiri.
Uosei is Yokohama's premier Edomae sushi counter, offering the kind of intimate, chef-driven omakase experience more commonly associated with Tokyo's Ginza or Kyobashi neighbourhoods. The restaurant seats a small number of guests at a smooth hinoki cypress counter, where the head chef works directly in front of diners through a 15 to 20-course nigiri progression that follows the rhythm of the season and the morning's catch. Edomae sushi — the Tokyo and Kanagawa tradition of hand-pressing seasoned vinegar rice beneath precisely aged or marinated fish — demands exceptional ingredient sourcing, and Uosei draws from both Sagami Bay fishermen and the wholesale markets to assemble a daily selection that reflects what is genuinely at peak condition. White fish from Sagami Bay, particularly flounder and sea bream, are treated with light vinegar marination or kombu curing to concentrate flavour. Fatty tuna (otoro and chutoro) arrives from premium tuna suppliers, while the uni course typically features Hokkaido murasaki (purple urchin) for its clean ocean sweetness. The meal is complemented by a thoughtful sake selection — the chef or floor staff will suggest pairings for each course stage if asked. Lunch service is available and represents slightly better value for the same quality of fish. Reservations are essential: walk-ins are almost never accommodated, and booking two to four weeks in advance is the standard expectation. The price point is ¥15,000–¥25,000 per person depending on the course tier and sake pairings chosen.
Good to know
- Reservations
- Required; book 2–4 weeks ahead
Location
Naka-ku, Yokohama
35.4430, 139.6480 View on map
Highlights
- Omakase counter experience
- Premium Sagami Bay fish
- Master chef
Tips for visiting
- Book two to four weeks ahead — evening omakase seats fill quickly; lunch counter seats are slightly easier to secure.
- Communicate dietary restrictions clearly at the time of booking, not on arrival.
- The lunch omakase (if offered) is typically 20–30% cheaper for the same calibre of fish.
- Counter seats directly facing the chef provide the best view of preparation and opportunities to ask about each piece.
- Sake pairing is worth requesting — the staff regularly suggest seasonal recommendations that work course-by-course.
Accessibility
The restaurant is accessed via a narrow entrance typical of Naka-ku dining establishments. Counter seating at bar height is the primary dining format. The layout is not well suited to wheelchair users; visitors with mobility requirements should contact the restaurant directly when booking to discuss options.
Frequently asked questions
What is the difference between omakase and à la carte at Uosei?
Uosei operates primarily as an omakase counter — the chef selects and presents each piece in sequence based on the day's fish and season. À la carte ordering is not the standard format, though specific pieces can sometimes be requested at the chef's discretion after the main course.
How much does a meal at Uosei cost?
An omakase course typically costs ¥15,000–¥25,000 per person before drinks. Sake pairings and premium course upgrades will increase the total. Lunch, when available, starts at a lower price tier.
Is English spoken at Uosei?
Basic English is available for reservation and ordering, but the depth of the chef's fish commentary during the meal is primarily in Japanese. Translation assistance can sometimes be arranged if requested when booking.
Is there a dress code?
There is no formal dress code, but smart casual attire is appropriate. Very casual clothing (beachwear, sports clothing) would feel out of place given the refined counter setting.