01 / ABOUT THE PLACE
About this place
When you want the honest taste of market-sourced seafood, Sakanaya Uorori in Taito Ward's Negishi neighborhood makes a compelling stop. An evening meal naturally begins with the daily sashimi assortment. Prized cuts like fatty tuna and seasonal white-fleshed fish are sliced with substantial thickness, pairing cleanly with genuine wasabi to let the natural richness shine. Appetizers such as freshly fried, fluffy horse mackerel (aji fry) or house-made potato salad keep the first rounds of drinks moving along nicely.
Charcoal-Grilled Robatayaki and Selected Regional Sake
The appeal extends well beyond raw fish to the robatayaki hearth grill. The menu features oil-rich cultural-dried mackerel, oversized Okhotsk atka mackerel, and charred squid tentacles basted with scorched soy sauce. Charcoal-roasted duck breast, accented simply with salt and yuzu kosho, offers a welcome meat option between seafood courses. To drink, there is draft Sapporo Black Label with fine-textured foam, sharp and dry sake selections such as Yamamoto Pure Black and Hidakami, rustic doburoku, and aromatic rice shochu like Torikai.
Generous Lunch Seafood Bowls and Sashimi Sets
At lunchtime, locals gather for towering kaisen-don bowls and indulgent sashimi sets. Topped with a generous assortment of thickly sliced raw fish over vinegared rice and served with shijimi clam miso soup, these lunches provide a hearty midday boost. With counter seating available, the restaurant welcomes solo diners dropping in for a quick bite as easily as it accommodates evening groups gathered around grilled fish and drinks.
