RESTAURANT UOZEN
(レストラン ウオゼン)The Tabelog Award 2024 Bronze winner
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Specialities
Chef
Kazuhiro Inoue: Using the local bounty to create a dish
Space
A space that combines a traditional Japanese atmosphere with casual modernity
Food
Delicate, powerful and innovative French cuisine that embodies the idea of "receiving life"
Review
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Review 209resultsFollowers 243peopleWorld-class gastronomy that embodies...
I recently visited Restaurant UOZEN , which won the Best Hospitality and Terroir awards a...View details
2024/03 visited
2 times
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Review 3,329resultsFollowers 2,116peopleLocal Star #82: Food that can only b...
First visit A series of visits to the Restaurants of Isaichu, France, which is locally pro...View details
2024/12 visited
3 times
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Review 987resultsFollowers 275peopleSavor the essence of Niigata's local...
The building that appears in the middle of a rice field and does not look like a French cu...View details
2022/08 visited
1 time
Restaurant information
Details
| Restaurant name |
RESTAURANT UOZEN（RESTAURANT UOZEN）
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze 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
Selected for Tabelog French EAST "Hyakumeiten" 2021
Selected for Tabelog French EAST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 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
百名店 選出歴
フレンチ 百名店 2021 選出店
食べログ フレンチ EAST 百名店 2021 選出店 |
| Categories | French |
| Phone number (for reservation and inquiry) |
0256-38-4179 |
| Reservation availability |
Reservation only
営業中のお電話は繋がりにくい場合がございますのでご了承ください。 |
| Address |
新潟県三条市東大崎1-10-69-8 |
| Transportation |
Bus: Take the Echigo Kotsu South Course from JR Tsubame-Sanjo Station or Higashi-Sanjo Station to "Sunfarm Sanjo" and walk about 400m. 1,427 meters from Higashi Sanjo. |
| Opening hours |
Hours and closed days may change, so please check with the restaurant before visiting. |
| 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 |
Seats/facilities
| Private rooms |
Available |
|---|---|
| Private use |
Unavailable |
| Non-smoking/smoking |
Non smoking |
| Parking |
Available |
Menu
| Drink |
Particular about wine |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Hideout,A house restaurant |
| Service |
Take-out |
| Website | |
| The opening day |
2013.11.7 |
| Remarks |
Azusa dog |
Find Similar Restaurants （Occasion)
Find Similar Restaurants （Area)
Higashi Sanjo Sta.
Sanjo, Tsubame, Kamo
Niigata, Sanjo, Sado
Niigata
Sanjo City
Categories
Rankings in nearby areas
閉じる
ChefKazuhiro Inoue: Using the local bounty to create a dish
Born in Kagawa Prefecture in 1975. After graduating from university, he joined KIHACHI, where he worked part-time. He has been studying French cuisine and has been involved in the planning and operation of the new restaurant. In 05, he became independent and opened "HOKU" in Ikejiri Ohashi, Tokyo. Although it became a thriving store, he moved to his wife's hometown of Niigata in search of a sustainable and rich natural environment, and renovated his parents' Japanese Cuisine store "Uozen". After opening "Restaurants Uozen" in 13 years, he was inspired by nature and began to hunt and farm.
SpaceA space that combines a traditional Japanese atmosphere with casual modernity
A purely Japanese-style building stands in the middle of a tranquil rural landscape. The restaurant has retained the sign and atmosphere of its former name, the Japanese Cuisine restaurant "Uozen," while the interior is a modern space that makes use of old pillars and beams. The cellar, a converted alcove, is lined with 2,000 carefully selected bottles of wine, and the freshest items are animal bones, fur, feathers, and other furnishings. Placed in their natural state, these items are filled with beauty and exude a unique worldview. You'll want to surrender yourself to the leisurely pace of time, as if you were one with the natural beauty of the satoyama.
Food Delicate, powerful and innovative French cuisine that embodies the idea of "receiving life"
He started hunting after moving to Niigata. He carefully prepares the prey he kills and garnishes it with fresh vegetables grown in his own garden, transforming it into a beautiful dish. The meat has no unpleasant odor and a powerful flavor that seems to permeate the body. Even when the prey is not "high-quality, delicious meat," he uses every bit of it in stocks and soups. With the belief in "receiving life" in mind, Inoue also hand-makes all of his processed products such as sausages, salami, and aged fish. Having been rooted in this area for six years, Inoue continues to have dialogue with life today.
A local gastronomy that listens to the sounds of the wild in each season, while staying close to the bounty of the earth and observing life.
Restaurants Uozen is located in the countryside, slightly outside the city center of Sanjo, Niigata Prefecture. The purely Japanese-style building has retained the sign and atmosphere of its former na
...me, Uozen, a Japanese Cuisine. Surprisingly, Chef Inoue grows vegetables in his own garden, picks wild plants in the spring, fishes in the summer, and hunts when the season opens in autumn and winter. The dishes, which use the bounty of each season, are sophisticated and innovative French cuisine with a rustic charm, and the rich flavors are sure to please your body.