Restaurant UOZEN

This restaurant is so wonderful that you can say that you are coming to Niigata to come here instead of coming to Niigata. From the first amuse to the accompanying vegetables, fish, meat, and the last tea confectionery, all ingredients and dishes can be eaten in perfect condition. And every time I go there, I feel like it's a great chef. The sense of wine of the wife and the customer service are polite, and the seats are widely separated from each other, so the comfort is very good. Other people wrote, but the kitchen is so far away that I can't see the chef cooking, so I'd like to make a counter seat in front of the kitchen someday!

I visited in early November and had a cheap lunch course of 2800 yen. I feel that the depth of cooking will increase in my brain as I can explain the dishes very carefully one by one, but when I convert my memory, I put a boar paste on a cracker & a deep macaron, my own field Delicious radishes and squid, private fields & pigs, black figs & gandhi ice cream, coffee, etc. it's delicious! The atmosphere and customer service are pleasant, and I think the cost performance is also good. From December, the 2800 yen course for lunch will disappear, and there will be 3 courses of 4700 yen, 7000 yen, and 11000 yen. I would like to visit next time and experience whether I want to upgrade the version or change the customer base (^ ^)

A restaurant highly rated by Tabelog and Michelin. It was a pity that you were looking forward to it. Waiting on customers is the worst. I have a bad feeling. The expression is hard. No attention. Eating in this atmosphere will make delicious foods less delicious. I'm sorry. I think that people who visit stores in Niigata City, Tokyo, etc. do not feel uncomfortable. I was told that the taxi driver on the way home was famous for being so unfriendly here that I am not the only person who felt this. It's a waste

Japan Airlines Domestic flight First class in-flight meal, very delicious one by one, especially "crab and cauliflower mousse" is concentrated while the crab flavor is small I was impressed. I definitely want to visit the store!

The first visit took me 20 minutes on foot from Higashi Sanjo station. Because we had time to reserve time, we do not use taxis. In the case of dinner, walking from Tojosaki Station which is the nearest station, we will walk a very quiet and dark road, but the subtle warm lighting before UOZEN and the atmosphere of the trees It makes me feel calm. When opening the entrance gully, the water is being sprinkled, the staff accepted me regularly, but not exalted, it greets an important person, so it is polite and courteous, side meets also meal I also felt the idea that those who do it will also demonstrate their respective strengths. From the message that was in the washroom that it is said that it is that the space which enjoys cooking is completed only when there is harmony including the attitude of the eating side, that the casual too much attire should be withhold. I can feel it. I knew this shop Do you have a store where you can test cutleries such as chopsticks and table knives made by Maruno for President Fukuda of Maruna who opened up the genre of high-class chopsticks with the technology of hardwood processing and decoration , I heard from that. Because it said that it is recommended, I made an appointment at once, I had the opportunity to experience because I am all right. For dinner we had a course system of 7,000 yen and 11,000 yen, I think that reservation was only for phone. Because they are asked about foods and allergies which weak people do. Although we omit about the course itself, meat full of wild flavor such as wild boar, black bear and Uonuma rabbit has appeared on this day course. I think that we are accepting reservations by telephone only in order to ask in advance what we are not good at. Perhaps, there is nothing particularly weak, and if you want to leave to the chef, it is standard that meat other than cattle, pigs and birds is used. Because the concept of this shop felt like all Niigata. This is evident from the fact that the ingredients used for the course are due to hunting and fishing by chefs and those of craftworkers active in Niigata. And, butter. Niigata prefecture including Sado is modeled. We receive the nature of Niigata, we receive forks, spoons, butter knives, and chopsticks at Niigata craftsmen and artisan dishes and knives. All of the courses are based on Niigata's nature and Niigata craftsmen and artists, not claiming anything, but harmoniously to make them stand out. It may be able to produce something delicious which is better if it is food and cooking itself, but it harmonizes with dishes and chopsticks etc. The sharpness of table knife by Maruno and Fujirou etc. is outstanding, Because of this sharpness, the material and cooking are more prominent. You can enjoy a more delicious and beautiful meal by experience of the person who eats and five senses. It was a course that feels such depth and elongation. I was attracted by the philosophy of MARNAOO, I wanted to eat at MARNAO cutlery, I made an appointment to UOZEN, but I felt cost performance is outstandingly good just trying cutlery. Just personally, I felt it was surprising and happy to make a course with simple cooking, rank two more ranked higher, and if you can simply cut the cutlery etc. by 1 rank 2 ranks. If you tell me that you are hard of hearing, you write a menu that you could not hear and bring a refreshing feeling to your deepest worshiping deeply. One reason I wanted to visit Tsubamesanjo station area one more. Thank you for a good time and space. Thank you for the meal.

This is the most popular store in Niigata that has recently appeared in magazines and media. Gibier seems to be selling, and it surely looks great and will entertain customers visually. Generally, people who are characteristic of seasoning and are accustomed to deep seasoning feel that it is thin for ordinary people and some people think it is subtle. There is nothing to say about the ingredients, as we only use ingredients that are particular about Niigata Prefecture. I think that people outside the prefecture will be particularly pleased. As a personal impression, I thought it would be better to use more plant-based ingredients. It is a pity that the chef's face cannot be seen because the distance from the kitchen is too far. I think it ’s busy, but I think it ’s okay if there ’s a light talk.

I was invited to eat in Niigata. It is a shop where you hunt Jibie yourself and are particular about local ingredients. The serve was also very polite and the production until eating was the best as they explained one by one. I was happy to receive many luxurious parts such as wild boar, deer, beef, oysters, and tuna. #UOZEN #Niigata #Niigata gourmet #Gibier

It was great! !! The chef's own hunted dishes that are packed with attention to each one. Two Michelin stars are also convincing. The staff were also very polite and it was a happy time. I want to visit again and again.