Uosada

Coming from humble beginnings as a small izakaya in the eighties, this shop has risen to become one of the top seafood restaurants in Osaka. The journey was an unexpected one, which came about because the chef began experimenting with fresh fish dishes, and discovered he had a talent for seafood cooking which could draw in the gourmet clientele. By the start of the nineties, Uosada was ready to transform into a fully-fledged seafood restaurant, with an exterior refurbishment and interior expansion to fit. This gave Shigeichi Sada space to flex his culinary muscles, eventually becoming one of the leading experts on aging fish and timing its serving perfectly. With this method, you’ll discover new facets to even the most familiar seafood ingredients. Sada-san has an aversion to bonito flakes and fried foods, so you wont find any of that here. Sashimi, grilled dishes, and small soups — yes. These will all feature on the omakase menu which covers a broad range of styles and ingredients, including oyster and hairy crab.