01 / ABOUT THE PLACE
About this place
Tucked just off the main avenue in a Jimbocho alley, Utage is a dedicated destination for savoring seafood alongside a diverse array of drinks. From assorted sashimi platters and carpaccio to seasonal fish dishes that coax out the inherent flavors of regional catch, the kitchen focuses on careful preparation. The owner is on hand to suggest fitting wine or sake pairings for each course.
Fish, Seasonal Plates, and an Engaging Drink List
Whether ordering an omakase course or a spread of small plates, the meal begins with vibrant starters before moving into finely detailed fish preparations. The beverage options are wide-ranging: wines by the glass or bottle, sought-after regional sakes such as Jundaimoku (Jyuuyondai), Isojiman, and Hakurakusei, as well as house-made limoncello mixed into fresh-grated lemon sours.
Clay-Pot Rice to Conclude the Meal
To close the meal, freshly steamed clay-pot rice cooked with ingredients like lily bulb, ginkgo nuts, and seafood delivers comforting warmth. With its understated counter and table seating, this is an ideal spot to pass a leisurely evening while observing the chef’s deliberate craft and listening to introductions of each dish.
Dinner is served from Tuesday through Friday evenings. Because seating is limited, booking ahead is recommended.
