Uotake Ebisu

The most popular dish currently taking the Tokyo sushi enthusiast community by storm is an Uotake invention called atemaki — a sushi roll that eschews the rice for even more fish. This has made it wildly popular among sushi enthusiasts who want to partake in more sushi, but find themselves filling up too quickly on rice. This doesn’t mean it’s simply as much fish packed into a sheet of seaweed as possible. On the contrary, each atemaki roll is meticulously assembled to be the perfect balance of flavor, color and texture. Even the seaweed it is rolled in comes in three distinct flavors, letting guests choose according to their preferences for taste and mouthfeel. Whether it’s the centerpiece of a course menu or a side dish to be savored with a glass of sake, atemaki is proving to be the perfect new addition to Uotake’s menu. Innovative though it may be, it comes from a place of tradition. Uotake has been a fixture of the Ebisu area for over 80 years, starting out as a fishmonger supplying other restaurants in the area, before venturing into the restaurant business themselves. They continued to uphold their reputation throughout this new endeavor, making a name for themselves not solely on the quality of their seafood, but also in the deliciousness of their washoku dishes, presented in traditional kappo style. Almost 50 years since they started their restaurant business, Uotake continues to delight guests to this day. Seafood from ports all across the nation finds itself gracing their counters, as well as the freshest catch delivered daily from Toyosu Fish Market. Their no-frills approach is reflected in the simple yet elegant wooden decor of the restaurant, which offers private rooms and tatami seating. But the counter seats are always in the highest demand, affording diners an unobstructed view of Uotake’s master chefs at work.