01 / ABOUT THE PLACE
About this place
Browsing the day's market catch on the menu is half the pleasure of settling in here. At Uraya in Kawaguchi, diners gather around the counter and tables largely for the fresh fish, led by generous sashimi assortments. The selections change according to the catch, bringing unexpected seasonal treats like raw firefly squid or raw whitebait alongside ark shell and thick slices of fish, making it easy to linger over a drink.
From pub bites and fried dishes to Western-style plates
Beyond raw seafood, the kitchen prepares a broad repertoire of well-crafted small plates. Guests can nibble on quick openers like wasabi edamame or spicy scallion-laden tofu, then move to golden fried dishes such as crispy shrimp cream spring rolls, long green onion tempura, and fried horse mackerel. Western-leaning options—including snack pizzas and carbonara—sit comfortably alongside house specialties like the steaming shell bath, followed by comforting rice in dashi or zosui porridge to wrap up the meal.
Unwinding with sake and highballs
Pours of Kirin Lager, the signature Honcho highball, or a refreshing fresh-squeezed lemon sour match the food well. The drink list also highlights a solid selection of shochu and sake chosen to complement the savory depth of seafood. Open from 17:00 until 24:00 late at night, the room works just as well for a solo drink at the counter as it does for lively groups sharing dishes. Because seats fill quickly during peak evening hours, booking a table ahead of time ensures a smooth, relaxed visit.
