Uosho

Uosho was awarded one star by the MICHELIN GUIDE OKAYAMA 2021. Mr. Hiroshi Yamamoto, the eldest son of the second-generation owner, inherited the restaurant from his father in 2019, keeping the essence of the restaurant's taste and techniques. In addition to anago and tamagoyaki (specialties at Uosho), the main ingredients are seasonal fish and seafood from the Seto Inland Sea, such as octopus from Shimotsui, sea bream, and red clams. The "Omakase Nigiri'' lunch (from 6,600 yen) includes an assortment of sashimi and 15 or 16 nigiri. The restaurant is attracting attention as a place where customers who are new to high-end restaurants can feel the true pleasure of sushi. Why not visit Uosho when you visit Okayama?