01 / ABOUT THE PLACE
About this place
Rather than saving sushi rolls for the end of the meal, Uomaki Sakaba in Hiroo positions them as the ideal companion for raising a glass from the very start. Opening the menu reveals an enticing spread of atemaki—sushi rolls crafted specifically to pair with drinks. Fillings range from toro taku (fatty tuna with pickled radish) and soy-marinated sujiko salmon roe to plum with boiled radish sprouts, natto dengaku miso, and Hakata rolls, making it a pleasure to choose pieces alongside whatever you are drinking.
Standing alongside the rolls as the kitchen's other pillar is oden. The broth simmered simmered classics include daikon radish, egg, and mochi kinchaku pouches, extending to skewered white leeks, buttered potatoes, and beef tendon dote. When ready to wind down the meal, you can finish with oden dashi chazuke—rice steeped in the savory broth—or a hearty bowl of ara-jiru fish bone soup.
The spread continues with snacks and delicacies such as kelp-cured fresh fish, namerou fish tartare, and heshiko fermented fish paired with Camembert, beside grilled fare like Saikyo-miso-marinated redfish and turban shell cooked in its shell. With beer, highballs, and generous two-go cups of local sake on offer, diners can assemble their own combinations across the counter and table seats.
Business hours run from 19:00 to 2:00 the following morning on Tuesdays, Thursdays, Fridays, and Saturdays. The shop is closed on Sundays, Mondays, and Wednesdays.
