Ukifune

At Ukifune, dinner can centre on nigiri, or take the form of omakase that includes seasonal dishes as well. One visitor described a meal that began with firefly squid and assorted sashimi, followed by young ayu and a female snow crab, then nigiri and red miso soup with freshwater clams. The crab stood out: it was praised for the richness of its roe alongside the sweetness of its meat. Another diner’s omakase progressed from a starter and sashimi to hot pot, grilled dishes, sushi and soup; the grilled komai was a particular favourite. This is a useful format for anyone looking beyond a set of nigiri to include small dishes and grilled seafood in the meal.

Among the nigiri, diners have mentioned anago with its soft texture, well-seasoned vinegared kohada, and simmered hamaguri clams. One visitor also recalled spring-season needlefish sashimi and its grilled skin, as well as raw torigai. These accounts give a sense of the seasonal seafood that may feature in an omakase. For a meal with drinks, visitors have also mentioned enjoying sake. One singled out Midorikawa from Niigata and sake served lukewarm, making it an option to consider between pieces of sushi.

For lunch, one visitor ordered the premium sushi set for 1.5 person. They found each piece carefully shaped and said they felt relaxed dining alone at the counter. Ukifune serves both lunch and dinner, and reservations are recommended for dinner.