Menu : Hakata Robata Fisshuman

*Order for 2 people or more The original! As the name suggests, Uo-Otoko was the first place in Japan to serve sashimi in a stepped manner! Our specialty products are made with fresh and seasonal fish purchased that day!

*Order for a minimum of 2 people Fresh, juicy vegetables purchased that day, served with a homemade sauce containing anchovies and garlic. Please also enjoy the bread crumbs and olives that look like soil at the bottom!

Mashed meat and potatoes are topped with a sauce made from beets and mayonnaise. It looks like a cake! A new sensation of meat and potatoes!

Instantly freeze tomatoes with liquid nitrogen! Enjoy the new texture of tomatoes with our homemade Japanese dressing.

We make tamagoyaki right in front of our customers! Please enjoy our sweet tamagoyaki with our homemade soup stock.

Uo-Otoko's original chicken chicken dish are juicy chicken wings with chewy rice chicken dish.

Chewy! Jiggly! Taiwanese Crepes. We recommend eating it with lots of homemade sweet sauce.

Remove all the flesh from the core and season with soy sauce. A new kind of grilled corn with a chewy texture. A fragrant and slightly sweet scent spreads out.

Fried with Tempura flour, it has a unique crispy texture. Grilled over charcoal to give it a fragrant aroma, making it even more delicious.

The radish is slowly simmered in bonito stock and Rokusuke's salt for a long time until it becomes soft, then grilled over charcoal and topped with salt truffle whip for a creamy finish.

Charcoal-grilled yams from Aomori. Crisp, crunchy. The fragrant aroma of soy sauce will make drinking alcohol more enjoyable.

The sweet and moist Annou potatoes are seasoned with Echire butter and unheated honey. This healthy and delicious dish will make you feel like you're eating a sweet dessert.

Seasoned with homemade smoked soy sauce. We recommend eating it with homemade smoked seaweed, which will give you a smoked aroma in your mouth!

Sesame mackerel is a Hakata specialty! Seasoned with homemade sesame sauce.

Finished with a combination of mackerel and gari. Accented with fragrant sesame. We also recommend squeezing the sudachi and enjoying it.

Cauliflower mousse made with healthy oat milk, topped with fresh sea urchin, French Guérande salt and olive oil. This is our signature dish, smooth and delicious.

Liver pate made with vegetable coconut oil, Anpo persimmons from Wakayama, Iburigakko flavor and crispness, making it an elegant adult dish.

This is the type of smoked cheese made using coconut oil on top of soaked spinach! A masterpiece with a lot of flavor. Recommended as an accompaniment to wine.

Seasonal fruits with white dressing. A healthy and fresh dish made with soybean-derived mascarpone and unheated honey. Please take a break from chopsticks.

Boil the eggplant in bone broth until the flavor is concentrated. It is a masterpiece that is so gentle on the body that you will want to enjoy the soup stock as well.

Seasoned with Arima Sansho-flavored soup stock. The more you chew, the more the flavor of duck, the spiciness of Japanese pepper, and the refreshing aroma spread in your mouth.

Enjoy the fig butter made with soy butter and our homemade salted cookies.

A rich Oyster pate made with vegetable coconut oil and soy cream. Enjoy it on a fluffy rice flour Danish.

Pair fresh seafood with grated radish for a refreshing meal!

Tochigi Prefecture special product! Yuba similar to tofu, directly from Nikko Yuba manufacturing. Rich and rich soybean flavor.

A salad where you can enjoy organic vegetables raw, fried, or steamed. Enjoy the sights and sounds of colorful vegetables! We also used homemade grated onion sauce for the dressing!

Shumai of Kagoshima's "Kurobuta". Hot and juicy in the steamer. We also add plump shrimp to add texture.

Beef tendon is slowly simmered in bone broth until tender. It is carefully cooked with Japanese-style soup stock and Rokusuke's salt.

Stir-fried with soybean butter and Ishiru, a fish sauce from Ishikawa Prefecture that is representative of Japan. This is a dish with a rich flavor and aroma.

Spring rolls filled with rich crab miso. The crab cream that overflows when you put it in your mouth is exquisite.

Nuggets with a chewy texture made from minced shrimp. We also recommend adding snow salt from Miyakojima, which is rich in minerals, if you like.

Tempura with seasonal vegetables. We recommend dipping it in Japanese-style soup stock and enjoying it.

A moist taro bun with thick, plump conger eel from Tsushima. Seasoned with dark soy sauce and cane sugar.

Beneath the glossy and runny egg yolk are meatballs made with juicy Satsuma chicken. Seasoned with a homemade secret sauce made using Lakanto.

The crispiness of the fried food and the sticky texture of the shrimp will make you unable to stop using your chopsticks. It is a dish where you can enjoy the aroma by adding black shichimi on top.

The Iberico pork is marinated overnight in salted malt and then grilled over charcoal until the surface becomes crispy. Enjoy with truffle salt.

Wagyu beef pepper (scapula part) is cooked at a low temperature of 62℃ for the most delicious taste.

This is a famous sea bream chazuke that is enjoyed with additive-free sesame sauce and Tochu tea. This cup has a soothing aroma of sesame seeds and tochu tea.

Fresh squid and unflavored mentaiko with steamy rice. There is no doubt that you will want to order a second helping of rice.

Rice Ochazuke（boiled rice with tea）soaked in fresh sea urchin and bone broth. Please enjoy it as a finishing touch.

Plenty of snow crab. A fragrant and appetizing curry made with carefully selected spices.

Uo-otoko's special Seafood Bowl with a gorgeous array of fresh fish!

An earthenware pot rice dish made with plenty of sakura shrimp that you can enjoy both in aroma and taste. *Please allow 30-40 minutes for the rice to finish cooking.

Moist salmon meat and salmon roe. It is earthenware pot rice that will make you feel luxurious. *Please allow 30-40 minutes for the rice to finish cooking.

This earthenware pot rice is packed with the richness of firefly squid and the flavor of ginger. *Please allow 30-40 minutes for the rice to finish cooking.

We also use bone broth for our miso soup. Enjoy the delicious Uo-Otoko miso soup with your rice to finish off your meal.

Tokyo's Sugamo Menya Imamura, which ranks 2nd in the 2023 Tokyo Ramen Ranking, offers a miraculous collaboration of its rich dried sardines in chicken broth and Uoman's signature rice flour noodles. The flavor of the rich chicken broth and dried sardines mix well with the rice flour noodles, and the more you eat it, the more the flavor spreads.

Luxurious warabi mochi made with 100% bracken flour. It's prepared right in front of you, and comes in two flavors: soybean flour and matcha. Enjoy it with homemade brown sugar syrup.

Gluten-free and 30% off carbohydrates. Fluffy strawberry sponge cake made with rice flour. Enjoy the refreshing cream and sourness of strawberries without feeling guilty.

83% less sugar Add mirin and salt to the cream to create a slightly bitter caramel. Rich and smooth melt-in-the-mouth. A healthy pudding that is heavy and filling.

Gluten-free, 20% off carbohydrates Baked apple tart with juicy fruit juice. The custard cream is full of nutrition with Lakanto and unheated honey.

Gluten-free and 80% less sugar A smooth and moist cheesecake made with rice flour.

A fluffy chiffon cake made with gluten-free and 50% less sugar. Enjoy it with plenty of cream and refreshing without feeling guilty.

Homemade Gelato made with gluten-free and casein-free soy milk. Enjoy it with healthy rice flour mochi.

A traditional French Sweets made with Crepes and orange sauce. We also perform flambé in front of our customers. Please enjoy the sense of reality together!