RESTAURANT UOZEN
(レストラン ウオゼン)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
Kazuhiro Inoue: Using the local bounty to create a dish
Space
A space that combines a traditional Japanese atmosphere with casual modernity
Food
Delicate, powerful and innovative French cuisine that embodies the idea of "receiving life"
Set menu
サービス料 別
サービス料 別
Review
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Review 207casesFollower 690PeoplePick-up reviews
リニューアルオープン！
リニューアルオープンして初めての訪問。 さらに秋の時期の訪問も初めて。 最初はソファーでアミューズを。 リニューアルしてスタイルも変わりました。 *アオリイカの新子 花はルッコラの花、海苔のチップに野菜は神楽南蛮、風味付けにミカンの粉末を。 烏賊のねっとりとした食感と神楽南蛮の辛...Find out more
2023/10 Visitation
3times
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Review 3,119casesFollower 1,950People地方の星#82：此処でしか味わえない料理と考え抜かれたドリンク。山菜祭り...
初訪 地産地消の仏伊西中のレストランを訪問するシリーズ。 前年のGWに訪問を試みましたが、改装中で休業でした...今回の旅で1番、期待値の高い店舗となります。 訪問前...Find out more
2024/05 Visitation
1times
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Review 189casesFollower 222People2024/03 Visitation
2times
Restaurant information
Details
| Restaurant name |
RESTAURANT UOZEN（RESTAURANT UOZEN）
|
|---|---|
| Categories | French |
| Phone number (for reservation and inquiry) |
0256-38-4179 |
| Reservation Availability |
Reservations Only
営業中のお電話は繋がりにくい場合がございますのでご了承ください。 |
| Address |
新潟県三条市東大崎1-10-69-8 |
| Transportation |
Bus: Take the Echigo Kotsu South Course from JR Tsubame-Sanjo Station or Higashi-Sanjo Station to "Sunfarm Sanjo" and walk about 400m. 1,427 meters from Higashi Sanjo. |
| Opening hours |
Business hours and holidays are subject to change, so please check with the restaurant before visiting. |
| Budget |
￥15,000～￥19,999 ￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥15,000～￥19,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、Diners、VISA、Master） Electronic money Not Accepted QR code payment Not Accepted |
Seats/facilities
| Private dining rooms |
OK |
|---|---|
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
Menu
| Drink |
Particular about wine |
|---|---|
| Food |
Particular about vegetable |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
Secluded restaurant,House restaurant |
| Service |
Take-out |
| Website | |
| The opening day |
2013.11.7 |
| Remarks |
Azusa dog |
閉じる
ChefKazuhiro Inoue: Using the local bounty to create a dish
Born in Kagawa Prefecture in 1975. After graduating from university, he joined KIHACHI, where he worked part-time. He has been studying French cuisine and has been involved in the planning and operation of the new restaurant. In 05, he became independent and opened "HOKU" in Ikejiri Ohashi, Tokyo. Although it became a thriving store, he moved to his wife's hometown of Niigata in search of a sustainable and rich natural environment, and renovated his parents' Japanese Cuisine store "Uozen". After opening "Restaurants Uozen" in 13 years, he was inspired by nature and began to hunt and farm.
SpaceA space that combines a traditional Japanese atmosphere with casual modernity
A purely Japanese-style building stands in the middle of a tranquil rural landscape. The restaurant has retained the sign and atmosphere of its former name, the Japanese Cuisine restaurant "Uozen," while the interior is a modern space that makes use of old pillars and beams. The cellar, a converted alcove, is lined with 2,000 carefully selected bottles of wine, and the freshest items are animal bones, fur, feathers, and other furnishings. Placed in their natural state, these items are filled with beauty and exude a unique worldview. You'll want to surrender yourself to the leisurely pace of time, as if you were one with the natural beauty of the satoyama.
Food Delicate, powerful and innovative French cuisine that embodies the idea of "receiving life"
He started hunting after moving to Niigata. He carefully prepares the prey he kills and garnishes it with fresh vegetables grown in his own garden, transforming it into a beautiful dish. The meat has no unpleasant odor and a powerful flavor that seems to permeate the body. Even when the prey is not "high-quality, delicious meat," he uses every bit of it in stocks and soups. With the belief in "receiving life" in mind, Inoue also hand-makes all of his processed products such as sausages, salami, and aged fish. Having been rooted in this area for six years, Inoue continues to have dialogue with life today.
A local gastronomy that listens to the sounds of the wild in each season, while staying close to the bounty of the earth and observing life.
Restaurants Uozen is located in the countryside, slightly outside the city center of Sanjo, Niigata Prefecture. The purely Japanese-style building has retained the sign and atmosphere of its former na
...me, Uozen, a Japanese Cuisine. Surprisingly, Chef Inoue grows vegetables in his own garden, picks wild plants in the spring, fishes in the summer, and hunts when the season opens in autumn and winter. The dishes, which use the bounty of each season, are sophisticated and innovative French cuisine with a rustic charm, and the rich flavors are sure to please your body.