Uemura

This is the most expensive washoku restaurant I've ever been to.

It's also the best.

Ingredients are rare and superlative. Close to the pinnacle of Japanese cuisine.

This is a Japanese restaurant located in Sannomiya, Kobe.
This is my first time visiting this store, and in one word, it's the best store.
Not only the food, but also the tableware, service, and various presentations are all top-notch.
The highlight was the sweetfish, which was grilled for 45 minutes. The head is crispy, the body is fluffy, and the tail has a distinct gradation.
The food is cooked and prepared right in front of you at the counter, so just watching it is quite captivating.
I don't go there often because it's reasonably priced, but it's a restaurant I'd like to visit again.

Restaurant Uemura, a Japanese restaurant founded in 2007, is a 5-minute walk from Sannomiya Station on the Seishin/Yamanote Subway Line.

The restaurant has been awarded one star in the 2011 Michelin Guide Kyoto, Osaka, and Kobe, and has been awarded two stars since 2014.

The owner, Ryosuke Uemura, trained at famous restaurants in Tokyo, Osaka, and Kobe, and at the age of 30 opened the restaurant Uemura, which only has counter seats, in Kitano, Kobe.

The course is omakase only, and you must make a reservation in advance.
The courses offered on the day are as follows.

・Senshu fried eggplant and abalone with sesame sauce
・White miso-based seaweed
・Sea urchin from Oma, Aomori
・Charcoal-grilled conger eel
・Straw-grilled wild tuna from Tottori Sakai Port
・Kagawa udon with truffle
・Tsurumozuku
・Fried young Tenryu sweetfish from Nagano Prefecture
・Simmered Akashi octopus and sweet potato
・Kobe beef sukiyaki
・Sakura shrimp and pea rice
・Matcha castella

In conclusion, I can say "best"!

Every dish takes time and effort to bring out the full flavor of the ingredients.
His skill is amazing. Really awesome.

All of the dishes are so delicious that it's hard to beat them,
Personally, I like black-throated seaweed with white miso, charcoal-grilled conger conger,
The deep-fried young sweetfish was very impressive.

Nodoguro is of course delicious, but the white miso soup...
It made me sigh. The hamo is grilled on one side with charcoal.
You can enjoy both the aroma and the freshness of the meat.
The young sweetfish cooked in 45 minutes is so delicious that it will make you cry, right?

As it calls itself a "restaurant",
I guess I really love cooking from the bottom of my heart.
The sake served in an Edo Kiriko glass was also wonderful.

Apparently crabs are delicious in winter,
Next time I'll visit you in winter! Thank you for the meal.