01 / ABOUT THE PLACE
About this place
Located on the 2th floor of an Omori-kita building in Ota Ward, Ubu builds its menu around kushiage—deep-fried skewers—coated in an exceptionally thin, delicate batter. At midday, guests gather for lunch sets such as the Kushiage Teishoku, which pairs five skewers with miso soup, pickles, and dessert, or the more elaborate Kushiage Gozen featuring small side dishes and a choice of rice. The fine crumb keeps the skewers light and free of greasiness, allowing the natural character of each ingredient to lead, complemented by carefully composed soups and side dishes brimming with ingredients.
In the evening, the counter and tables pivot toward omakase-style dining, with the kitchen sending out thoughtfully composed skewers in sequence. Beyond a broad à la carte selection, set menus such as the Uzufu-zen bring together three skewers with appetizers, grilled fare, and seasoned takikomi rice. Because the fry is so crisp and unheavy, skewered bites and drinks pair with effortless momentum.
The drink list leans heavily into Ibaraki Prefecture, stocking distinctive sakes such as Kiritsukuba and Hitorimusume tokubetsu junmai, Taikan junmai, and the house label Ubu-zake. Craft brews like Nest Beer and the rich Hyakunen Umeshu plum liqueur provide refreshing counterpoints, clearing the palate between skewers.
Takeout options extend the restaurant's reach beyond the dining room, featuring made-to-order kushiage bento, assorted meal boxes, and otsumami snack sets. Reservations are accepted for dinner, suiting both a focused solo meal by the fryer and a relaxed evening over skewers and sake.
