Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ushimaru
(ウシマル)The Tabelog Award 2024 Silver winner
Selected for Tabelog Italian EAST "Hyakumeiten" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Wednesday、Thursday
Specialities
Chef
Ken Uchiya: Insatiable curiosity and passion for Chiba ingredients
Food
The cooking method is very simple. A dish that makes the most of the ingredients' appeal.
Space
Relax in a secluded house surrounded by a rich rural landscape
Review
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Review 79resultsFollowers 8peopleIt's hard to get to but it's worth it
It's not that easy to get to, but I'm really glad I went. I went with a friend who refrain...View details
2021/01 visited
1 time
-
Review 1,395resultsFollowers 4,117peopleEnjoy a happy time!
The Tabelog Award Bronze 2017-2022, Italian Cuisine EAST Hyakumeiten 2021 I made an online...View details
2022/11 visited
1 time
-
Review 2,590resultsFollowers 4,861peopleIt was a wonderful, delicious and re...
[2024 SILVER] [2023 BRONZE] [2022 BRONZE] [2021 BRONZE] [2020 BRONZE] [2019 BRONZE] [2018 ...View details
2018/04 visited
1 time
Restaurant information
Details
| Restaurant name |
Ushimaru（Ushimaru）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Silver winner
The Tabelog Award 2024 Silver winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2021 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2020 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2019 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2018 Bronze winner
The Tabelog Award 2017 Bronze winner
The Tabelog Award 2017 Bronze winner
Selected for Tabelog Italian EAST "Hyakumeiten" 2023
Selected for Tabelog Italian EAST "Hyakumeiten" 2023
Selected for Tabelog Italian EAST "Hyakumeiten" 2021
Selected for Tabelog Italian EAST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Silver受賞店
The Tabelog Award 2024 Silver 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
2021年Bronze受賞店
The Tabelog Award 2021 Bronze 受賞店
2020年Bronze受賞店
The Tabelog Award 2020 Bronze 受賞店
2019年Bronze受賞店
The Tabelog Award 2019 Bronze 受賞店
2018年Bronze受賞店
The Tabelog Award 2018 Bronze 受賞店
2017年Bronze受賞店
The Tabelog Award 2017 Bronze 受賞店
百名店 選出歴
イタリアン 百名店 2023 選出店
食べログ イタリアン EAST 百名店 2023 選出店
イタリアン 百名店 2021 選出店
食べログ イタリアン EAST 百名店 2021 選出店 |
| Categories | Italian |
| Phone number (for reservation and inquiry) |
0479-86-1222 |
| Reservation availability |
Reservations available
満席時にご案内出来ない場合がございます。 |
| Address |
千葉県山武市松尾町木刀1307-2 |
| Transportation |
<By car> Approximately 6km from Matsuo Yokoshiba IC on the Chiba Togane Road <By train> ・Approximately 3km (35 minutes on foot) from the nearest station, JR Sobu Main Line, Matsuo Station. We recommend taking a taxi from the station. (Approximately 1,400 yen one way) *As the nearest station has few trains, you can also take a taxi from Narutō Station, which is closer to Tokyo and has the most trains (Approximately 2,800 yen one way)* ・Approximately 2 hours and 20 minutes by train from Tokyo Station! Why not take a little trip out and come and try Chiba's cuisine? 2,478 meters from Matsuo. |
| Opening hours |
|
| Average price |
JPY 15,000 - JPY 19,999 JPY 15,000 - JPY 19,999 |
| Average price（Based on reviews） |
JPY 20,000 - JPY 29,999JPY 15,000 - JPY 19,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted |
| Service charge & fee |
サービス料１０％ |
Seats/facilities
| Number of seats |
20 Seats （ Private rooms available for 4 to 8 people） |
|---|---|
| Private rooms |
Available For 4 people、For 6 people、For 8 people |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking You can smoke on the terrace seats. |
| Parking |
Available |
| Space/facilities |
Stylish space,Relaxing space,Open terrace,Free Wi-Fi available,Wheelchair accessible |
Menu
| Drink |
Sake (Nihonshu),Shochu (Japanese spirits),Wine,Cocktails available,Particular about wine |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
Family friendly |Business |Friends This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Service |
,BYO drinks,Sommelier available,Pet friendly (Good for pets) |
| Family friendly |
Children welcome(Babies welcome,Preschoolers welcome,School-age children welcome),Kids menu available,Strollers welcome
Children aged 10 and over will be treated the same as adults. *Children's course 6,000 yen *Single children's lasagna from 1,500 yen |
| Website | |
| Remarks |
Pets are only allowed on the terrace seats. Restaurants weddings are allowed. Small weddings organised by customers are also possible. |
Our environmental and social efforts
Reducing food waste
At Ushimaru, we make sauces by taking stock from fish bones and other ingredients and emulsifying it with olive oil.
Using sustainable ingredients
We cook and serve a type of shellfish called Tsumetagai, which eats clams.
Offering vegan menu
We have our own vegetable garden, so we can also provide vegan menus using the abundant vegetables.
Community involvement
Once a year, we introduce Restaurants work to second graders at a local elementary school.
Our sustainability efforts
The straws are made from bamboo and wheat husks.
The information provided by the restaurant is shown. For details or questions, please contact the restaurant.
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
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Northern Part of Kujukuri
Choshi, Kujukuri
Chiba
Sanmu City
Categories
Rankings in nearby areas
閉じる
ChefKen Uchiya: Insatiable curiosity and passion for Chiba ingredients
Born in Niigata Prefecture in 1977. Worked at Italian Cuisine Restaurants in Tokyo and Karuizawa for about 20 years, gaining experience as a chef. Through an unexpected connection with the owner and a coincidence of timing, he became the chef of "Ushimaru", a Restaurants in a house in Sanmu City, Chiba Prefecture. The chef himself visits contracted farmers and fishermen to purchase only the most nutritious ingredients grown in the sea and land of the Boso Peninsula, and establishes the "Chiba-made, Chi-consumed" style of consuming Chiba ingredients in Chiba.
Food The cooking method is very simple. A dish that makes the most of the ingredients' appeal.
Sanmu City, Chiba Prefecture, is blessed with both seafood and mountain produce, including fresh fish caught in Kujukuri, local vegetables, venison, and wild boar. The ingredients, which are unique to this area nurtured by the sea and the land, are prepared simply, yet are turned into energetic dishes that are full of flavor. The owner's family is a dairy farmer, so the restaurant also serves rich Gelato and rare cheeses made with freshly squeezed milk. The chef's attention to detail shines through in every aspect, including the use of seasonal sauces and seasonings.
SpaceRelax in a secluded house surrounded by a rich rural landscape
A lovely Southern European-style house appears out of nowhere in the tranquil countryside. The beautiful exterior gives off an atmosphere as if you have wandered into a world of stories, making your heart leap with joy. The interior of the restaurant is unified with a classic decor, and the restaurant strives to create a space that reflects the seasons, displaying paintings depicting seasonal motifs such as bamboo shoots in spring and eels in summer, so that you can experience a fresh atmosphere every time you visit. Enjoy a leisurely time with gourmet food in this calm space.
Ushimaru, a local made and consumed Italian Cuisine restaurant
The Boso Peninsula is a treasure trove of food, blessed with abundant nature. Chef Uchiya, who serves his cuisine at a Restaurants in a tranquil rural setting, is particular about using ingredients fr
...om Chiba in Chiba, a practice known as "Chiba-san Chisho." He purchases ingredients unique to this region, nurtured by the clear blue sea and lush green land, with his own discerning eye. He does not prepare a set menu, but instead takes inspiration from the ingredients he encounters on the day and uses his free-thinking to create dishes that reflect the season. This restaurant will remind you of the charms of Chiba, a place overflowing with nature.