Today's fish,
today's menu.
An izakaya near Hanshin Nishinomiya Station, where the owner-chef cooks behind a U-shaped counter.
- Hours
- 17:30–23:00
- Closed
- Irregular days (posted monthly on Instagram)
01 Menu
No fixed
menu.
The owner's rule
We want to serve the very best food, made from what is in season and bought that day, at that moment. That is why Uokaji Mune has no fixed menu. Each day's menu is set only after seeing what came in.
Bamboo shoots and asparagus in spring, sea urchin and pike conger in early summer, crab and fugu in winter. Today's dish is one you can only have today.
Open since July 7, 2016—our 10th year in 2026.
- 1Bought that day, at that moment.
- 2Only what's in season, made into the best dish.
- 3No two days share the same menu.
02 Omakase
Omakase courses are available.
The photos show a December omakase course. Crab and fugu courses are also available. Please book in advance, as each course is prepared ahead.
03 Winter crab
Winter means crab.
When the seko-gani (female snow crab) season opens in November, we serve them kobako-style: every bit of meat is picked from the small crab and packed back into the shell. Through a fortunate connection, we source our crab with the generous help of the young owner of Mitahama-so, an inn in Kasumi. On some days we also have hairy crab or tagged Matsuba snow crab. Crab season runs until around March.
Seko-gani are limited. Please ask for them when you book (none arrive on days when the sea is rough).
04 In season
Just in today.
When good fish or vegetables come in, we post them on Instagram.
05 Sashimi & sushi
Sashimi and sushi.
Wild bluefin tuna, otoro, and the day's white fish and shellfish, served as sashimi. Nigiri sushi, chirashi sushi and special sashimi platters are made by advance reservation. We serve on works by craftspeople, including unglazed ware by Mr. Onishi of Tanseigama kiln and Tachikui ware.
06 Fugu & meat
Fugu, and meat too.
In winter: tiger puffer sashimi (tessa), hot pot, and grilled milt. Beyond fish, we also cook meat dishes such as Kuroge Wagyu steak, roast beef, Kawachi duck, and Sakaeya's select pork and pig's trotters.
07 Inside
A U-shaped counter.
In December 2023 we moved here, taking over the premises of the owner's mentor's restaurant. The 12-seat counter is U-shaped, so groups of three or four can talk easily. The tables seat 8 (about 10 with extra chairs). Private bookings are welcome—please ask.
08 Drinks
Sake to match the fish.
We stock sake and shochu to go with the food. Ask at the counter about today's selection.
09 Seasonal orders
Osechi and ehomaki.
At year's end we make osechi (New Year boxes), and for Setsubun, ehomaki rolls—both by advance order. Osechi are handed over on December 31. Our ehomaki are a seafood futomaki with bluefin tuna and a shrimp lettuce roll. Order dates are announced on Instagram.
Info
About us
- Name
- Uokaji Mune(うおかじ宗)
- Address
- 2-23 Babacho, Nishinomiya, Hyogo
- Nearest station
- A short walk from Nishinomiya Station (Hanshin Main Line)
- Phone
- 0798-22-5008
- Hours
- 17:30–23:00Last order 22:00On Sundays and holidays we sometimes close at 22:00
- Closed
- Irregular daysClosed days are posted monthly on Instagram
- Seats
- 20 seats12 at the U-shaped counter and 8 at tables. Private bookings available on request
- Payment
- Cash, PayPayCredit cards are not accepted
- Smoking
- No smoking
- Parking
- NonePlease use a nearby coin parking lot
Closed days
Closed days change from month to month. We post each month's calendar on Instagram.
See closed daysReservations & inquiries
Please call us to book.
0798-22-5008Online reservation requests: Hot Pepper Gourmet