01 / ABOUT THE PLACE
About this place
Step down the stairs into the basement building in Ginza 4-chome, and the lively hum of Uoshin Ginza immediately sets the tone for an unfussy seafood meal. Once seated, the natural first order is the sashimi assortment, arranged with an assortment of gleaming, freshly sliced seasonal catch. Paired with a chilled Sapporo Black Label draft beer or a pour of sake, the fresh fish makes an easy, refreshing start to the evening.
Beyond the raw fish, the kitchen turns out an expansive variety of drinking snacks and hot dishes. Local clams steamed in sake deliver deep dashi umami, while a thick rolled omelette and rich snow crab cream croquettes serve as comforting izakaya staples. Depending on the time of year, seasonal indulgences like milt tempura, raw oysters, and horsehair crab also find their way onto the menu, keeping ordering open-ended.
To finish the meal, the signature nokke-zushi is hard to pass up. Built on a foundation of sushi rolls and heaped high with sea urchin, crab, salmon roe, and minced tuna with scallion, the colorful mound invariably sparks conversation around the table. Pairing it with a bowl of miso soup flavored with fresh sea lettuce or fish collar broth brings everything to a deeply satisfying close.
The dining room accommodates solo diners and groups alike with counter seating, conventional tables, and sunken horigotatsu seating where guests can stretch their legs. Tables tend to fill up quickly from the late afternoon onward, so reserving in advance is strongly recommended.
