Fushimi Port was an important center for water and land transportation.
Using fish brought in from the Seto Inland Sea, Kyoto vegetables and the abundant
Fushimi spring water used for sake brewing, Uosaburo cooked for the residences of the feudal lords of each clan.
250 years later, the ninth family head continues with tradition.
Sea bream is obtained every morning at the market from Akashi fishmongers,
and even now, only the very best parts of the fish are used.
Kyoto's traditional vegetables, renowned for their taste, are carefully selected.
Natural spring water, drawn from the well on the restaurant's grounds,
brings together the taste of the dashi soup stock, the essence of Japanese cuisine.
Please enjoy the taste of our traditional dishes.
Towards the end of the Edo period, this area became the main side of the Battle of Toba-Fushimi.
Kyo-machi-dori street suffered from the ravages of war.
At the entrance, a bullet hole remains untouched, telling the tale of that time.