Two evenings at Uozuman, with very different stops before and after
On one evening, a few yakitori and a beer before dinner became rather more than planned. On another, a birthday celebration began with sashimi and continued with meat on the grill. Haruru's two visits to Uozuman each grew into a generous evening of eating.
Two separate personal food accounts, shared in June 2022 and March 2025.
Yakitori before the seafood reservation in 2022
For the evening she wrote about in June 2022, Haruru had a 7pm reservation at 魚ーずまん, Uozuman, in Mizonokuchi. Before that, she stopped for yakitori and a beer at 炭火焼鶏 たまい, whose name appears on the bright yellow sign in her photo.
It was meant to be a light stop. But she kept ordering, and by the time she reached Uozuman, she felt she would not be able to eat as much there as she had hoped. The first meal had become part of the evening in its own right.
Sashimi, small plates and a salmon-and-roe bowl
At Uozuman, she chose the chef's selection of five kinds of sashimi, three small dishes and fried shrimp. She had also wanted grilled clams, but they had sold out that evening.
She finished with a bowl of rice topped with salmon and salmon roe. The generous helping of roe pleased her, and her photo also shows an egg yolk, nori and shiso on top. It had been a hot day, and she especially enjoyed the draft beer.
Back at a friend's favourite restaurant for a birthday
In the account she shared in March 2025, Haruru returned to Uozuman for a friend's birthday. It had been quite a while since her last visit, and she was delighted by the food. This time, she named the five choices on the sashimi platter: striped jack, medium-fatty tuna, firefly squid, ark shell and live surf clam.
The photographs fill out the rest of the table. There were three small dishes, fried octopus suckers that she especially liked, and shucked oysters she described as large and plump. Snap peas were the small dish served at the start of the meal, even though that photo appears later in her collection.
Beer was followed by plum wine on the rocks and cassis milk. With another restaurant already reserved for later, she left Uozuman without ordering a final rice or noodle dish. She was pleasantly tipsy and already quite full as they headed to the second stop.
Horumon, beef tongue and one more dish to finish
The second stop was for horumon, grilled offal. The evening was warm, and the outdoor tables were busy. Looking at the plates of beef tongue and offal, Haruru wondered how much more she could manage. Once the meat was on the grill, she found room for it after all.
They added another kind of offal, but she could not finish the recommended salad. A stone-pot bibimbap brought another moment of hesitation. Its browned rice turned out so good that she was able to enjoy it, and she also liked the separately ordered salt sauce with rice.
The birthday evening had stretched from seafood to grilled meat and a final bowl of rice. Her closing feeling was a familiar one: she had enjoyed herself and eaten a little too much again.
Sources for this account
Haruru's separate personal accounts shared in 2022 and 2025, edited and shared with her permission.