A note on the words: uobi-yaki is the shop’s own name for sashimi-grade fish cut thick and seared rare on the griddle. Hon-maguro is Pacific bluefin tuna, with cuts ranging from akami (lean) to chutoro (medium-fatty) and prized parts like kamatoro (fatty collar). Aka-shari is sushi rice seasoned with red aged vinegar, providing a mellow acidity beneath the rich fish. Gozen refers to a traditional set meal complete with small side dishes and soup, while chirashi is sashimi scattered over rice. Kaiware are peppery daikon radish sprouts, served here alongside scallions and wasabi to cut through the richness of the tuna.
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Uobi Fujina on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
To all tuna lovers, thank you for waiting! It is Hangover Meshi time!
This time I was in Ikebukuro, wandering around wondering what to have for lunch, when I spotted an intriguing place: “Uobi Fujina”. I remembered seeing its name pop up here and there while looking for dinner spots before, but not yakiniku (grilled meat) but uobi-yaki – the same griddle, fish instead of meat — the style is cutting sashimi-grade fresh fish thick and searing it over heat before serving! It looks like they have not only Pacific bluefin tuna akami (lean), chutoro (medium-fatty), and otoro, but also rare cuts like kamatoro (fatty collar), cheek, and head meat. It might be close to a tuna-specialized version of “Ishikawa”, another restaurant?
I glanced inside and saw there was room, so lunch today was decided right here!
Stepping inside, there was a long U-shaped counter.
The lunch menu centers on set meals and rice bowls. Man, I definitely want to try the uobi-yaki.
Since it was hard to choose, I thought I would go with the two-mini-bowl combo! But…
Looking closely at the description…
It said to choose from seafood bowl white / seafood bowl red / chirashi bowl / three rare cuts bowl (+300 yen) / shrimp and crab bowl (+300 yen) / salmon and ikura (salmon roe) bowl (+300 yen) / ikura bowl (+600 yen).
The uobi-yaki is not on that list, ha!
So, pulling myself together, so I gave up on that and ordered the chutoro uobi-yaki from the main list instead.
Let us dig in while reading the explanation on the wall!
A beer too!
The bowl arrives! Even before it was served, the wonderful aroma of seared tuna was wafting over and it smelled so good!
The slices arranged in a fan have char only around the very edges, while the inside remains raw and rose-colored. Seared rare on a griddle from fresh Pacific bluefin tuna sashimi — that is “uobi-yaki”!
What rises first is the savory aroma of rendered fat being lightly toasted. This is an aroma you never get with plain sashimi.
On the first bite, the outer edge is crisp, and just inside is rich and velvety. From the searing, the chutoro’s fat has loosened, melting smoothly in the mouth. With each chew, the tuna’s inherent, slightly iron-rich umami gently spreads. The flavor profile is sharper than when raw. Yet because the center is still sashimi, it feels like enjoying both tuna steak and sashimi at once. It goes great as a snack with beer too!
The condiments scattered on top work wonders too! The crisp bite of the scallions and kaiware (daikon sprouts) cuts right through the richness of the fat. Beneath is aka-shari, sushi rice seasoned with red vinegar. The gentle acidity stands out slightly, and it meshes wonderfully with the richness.
Being chutoro, a good deal of fat renders out when the tuna is seared, but with the accompanying wasabi, condiments, miso soup, and aka-shari, the balance was so well put together that I finished it in no time.
It is a little on the pricey side, but the tuna is delicious! Being able to eat this in Ikebukuro is honestly a treat. I wonder if in the evening you can drink while having this as bar snacks rather than in a rice bowl?! It seems they have seared cuts from various parts of tuna, so I might just have to visit at night sometime.
Here is to finding more delicious things today!
Uobi Fujina Menu
Uobi-yaki set meals
Set meals where the signature “uobi-yaki” takes center stage. Searing high-quality sashimi to an exquisite degree to bring out the fish’s natural umami and aroma, this is the house specialty.
Thickly cut Pacific bluefin chutoro seared over heat — the shop’s top contender.
Five kinds in all, tuna and seasonal seafood. For days when you want to compare different tastes.
Three rare cuts of tuna including cheek, head meat, and kamatoro.
The pinnacle of lunch. A lavish pairing of sea urchin and salmon roe.
* All set meals come with a small side dish and soup.
Seafood and sashimi set meals
Options for days when you prefer fish unseared. Starting from 1,200 yen, the threshold is quite accessible for what you get.
Choose two preferred bowls from seven kinds: seafood bowl (white) / seafood bowl (red) / chirashi bowl / three rare cuts bowl (+300 yen) / shrimp and crab bowl (+300 yen) / salmon and ikura (salmon roe) bowl (+300 yen) / ikura bowl (+600 yen).
* All set meals come with a small side dish and soup.
Beverages
Beer and sake are clearly listed on the lunch menu as well. A welcome setup for drinkers.
* From the shopfront menu during our visit in August 2026. Prices include tax; menu items rotate with the seasons. Please check the official website or storefront for the latest details.
Uobi Fujina (Izakaya / Ikebukuro Station, Kanamecho Station)
Tabelog lunch rating ★★★☆☆ 3.6
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
