Uosaburo

The wooden walls of Uosaburo have borne witness to a battle-fueled, storied past. The heritage Kyoto restaurant was established in 1764 by Sanuki-born Saburobei, who served as a chef for feudal lords during the Edo period. His cooking highlighted what the area was then known for: Seto Inland Sea fish shipped from Fushimi Port and Kyoto heirloom vegetables. In the very last year of the Edo period, the legendary Battle of Toba-Fushimi, where activist samurai fought for the restoration of imperial rule against Tokugawa shogunate forces, took place right in front of the restaurant. Today, the bullet holes from this historic clash remain visible in the latticework of its storefront. Now, the family-run establishment is helmed by young protege Araki Yuichiro, son of the ninth-generation owner, Araki Toshio, and the next in line to carry the culinary legacy forward. History has not been lost. Yuichiro is able to breathe new life into the 260-year-old menu while respecting the past. Most dishes are cooked using water sourced from the restaurant’s own well in Fushimi, including the tea, rice and soup stock. His penchant for Kyoto’s seasonal vegetables honors the region’s terroir. The kaiseki meal begins with hassun and is followed by more small-plate dishes that mirror the old capital’s four seasons. He uses the best parts of the sea bream, delivered fresh each morning from the central market and Akashi fishmonger. Diners take it all in within a dining space that preserves its original skeleton— coffered ceilings, sliding doors, earthen walls, zabuton cushions around sunken tables and the lingering aroma of tatami. A grand Kuruma-ishi granite anchors the entrance and the courtyard. From its origins to its recognition as a Kyoto-designated landmark, Uosaburo has become a bridge between the past and present through a blissful degustation that locks diners in from the outside world. ※ The restaurant is able to accommodate kosher and halal-friendly menu upon request.