Ginza Uwanosora

When settling in for an evening with sake, few dishes set the tone quite like gentle, dashi-steeped Kyoto-style obanzai. Located on the 3th floor of a building in Ginza 6-chome, Ginza Uwanosora features a popular five-kind obanzai assortment that gathers together simmered bites, dressed greens, and seasonal vegetables. Paired with delicate Kyoto-inspired side dishes such as two-color namafu dengaku—skewered wheat gluten coated in sweet miso—or silky raw yuba, the meal begins on a pleasantly light note.

Seasonal Seafood and Aromatic Grilled Dishes

Moving beyond the small plates, the kitchen highlights seasonal seafood across its main courses. Options include a seasonal sashimi platter tailored to the party's size, black cod marinated in sweet Saikyo miso, and giant Pacific octopus grilled on hot stone, served either with salted fermented fish innards (shuto) or butter and soy sauce. For lingering over drinks, a varied lineup of drinking snacks like dried ray fin and cured delicacies keeps the pace unhurried.

Over 30 Regional Brews and Tasting Flights

The beverage program is built around Japanese sake, sourcing celebrated names such as Juyondai, Jikon, Kokuryu, and Denshu alongside limited seasonal releases. Diners can order individual pours by the glass or opt for an all-you-can-taste sake plan covering 32 core label offerings from the grand menu, making it easy to compare dry and fruity profiles across different dishes.

The dining room includes counter seating alongside table arrangements, providing a calm setting well-suited for solo diners as well as small groups catching up. Dinner reservations are accepted, making this a reliable spot for planning an evening around seasonal Kyoto-style cooking and regional sake in Ginza.