After 27 years of dedicated training at the renowned restaurant Honkogetsu in Hozenji, the chef opened his own establishment. At Ukitacho Ima, he presents Japanese cuisine that expresses who he is right now (ima)—a reflection of the craft he has cultivated over decades.

Centered around carefully selected seasonal fish and vegetables sourced from across Japan, each dish highlights the natural character of the ingredients with a gentle, refined touch. The dashi is made from freshly shaved bonito flakes and three‑year‑aged Rishiri kombu (kelp), creating a clear and elegant umami. Guided by the belief that the flavor of sashimi changes with every stroke of the knife, the chef continues to refine his technique, pursuing his own distinctive expression while honoring the teachings that shaped him.

A certified sommelier curates an extensive selection of wines to complement the cuisine, offering thoughtful pairings throughout the meal.

With only six counter seats, the space is intimate and serene, filled with natural light from large windows. Guests can enjoy the dynamic atmosphere of the open kitchen and savor a dining experience that engages all five senses.

• Price Range:

  Dinner: USD 258.34 - USD 258.34

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you do not contact us and exceed your reservation time, it will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Available for private bookings only.

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.