Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Sushi Ueda
(すし うえだ)The Tabelog Award 2024 Bronze winner
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
- Nearest station：
- Categories：
- Budget：
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Specialities
Space
The space is refined with materials from Hyogo, including a Tajima cypress counter.
Review
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Review 136resultsFollowers 17peopleA young general is working hard to make ends meet. restaurant is also new, clean and good...View details
2020/03 visited
1 time
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Review 799resultsFollowers 799peopleHyogo's Supernova
It's impressive that someone in their 20s can provide such high-quality sushi. The mate...View details
2021/02 visited
3 times
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Review 458resultsFollowers 690peopleAs expected, it's amazing
I went with my usual friend and, as always, we had delicious Sushi. I am very happy to ...View details
2024/04 visited
35 times
Restaurant information
Details
| Restaurant name |
Sushi Ueda
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2024 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2023 Bronze winner
The Tabelog Award 2022 Bronze winner
The Tabelog Award 2022 Bronze winner
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2022
Selected for Tabelog Sushi WEST "Hyakumeiten" 2021
Selected for Tabelog Sushi WEST "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2024年Bronze受賞店
The Tabelog Award 2024 Bronze 受賞店
2023年Bronze受賞店
The Tabelog Award 2023 Bronze 受賞店
2022年Bronze受賞店
The Tabelog Award 2022 Bronze 受賞店
百名店 選出歴
寿司 百名店 2022 選出店
食べログ 寿司 WEST 百名店 2022 選出店
寿司 百名店 2021 選出店
食べログ 寿司 WEST 百名店 2021 選出店 |
| Categories | Sushi, Japanese Cuisine |
| Phone number (for reservation and inquiry) |
078-515-6655 |
| Reservation availability |
Reservation only
香水をつけてのご来店、食事中の喫煙、写真、動画の撮影はご遠慮頂いております。ご協力お願い致します。 |
| Address |
兵庫県神戸市中央区中山手通3-2-1 トア山手ザ神戸タワー112 |
| Transportation |
on foot 424 meters from Motomachi. |
| Opening hours |
|
| Average price |
JPY 20,000 - JPY 29,999 JPY 20,000 - JPY 29,999 |
| Average price（Based on reviews） |
JPY 30,000 - JPY 39,999JPY 30,000 - JPY 39,999
|
| Payment methods |
Credit card accepted （VISA, Master） Electronic money not accepted QR code payments not accepted |
Seats/facilities
| Number of seats |
8 Seats |
|---|---|
| Private rooms |
Unavailable |
| Private use |
Available |
| Non-smoking/smoking |
Non smoking |
| Parking |
Unavailable |
Feature - Related information
| Occasion |
|
|---|---|
| Dress code |
There is no particular dress code, but please refrain from wearing casual attire such as tank tops, shorts, and sandals, and from wearing perfume. |
| Website | |
| Remarks |
Please make your reservation by phone or through the online reservation site, Table Check. Reservations on the day are also possible. Please make your reservation on tablecheck. |
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Categories
Rankings in nearby areas
閉じる
SpaceThe space is refined with materials from Hyogo, including a Tajima cypress counter.
The slender, splendid plain wood and solid counter are made from rare Tajima cypress from Hyogo Prefecture. The doors are also made from chestnut wood from Tanba, and the dignified, fresh floor reflects the owner's desire and aesthetic sense to "make the space and its texture feel like this place." Part of the earthen wall is the work of internationally active plasterer and artist Kusumi Yuki, and the gallery-like atmosphere enhances the extraordinary feeling. The kitchen is stocked with a wide variety of outstanding Japanese sake, including various types of "Oroku."
Setouchi and the Sea of Japan. The seafood from the north and south of Hyogo Prefecture combined with the skill of a chef creates striking sushi.
If it's sea bream, it doesn't just have to be from Akashi, but also which fisherman caught it in which fishing ground, whether it's male or female, and what time of year it ate food. It's the job of t
...he owner, Masamichi Ueda, to thoroughly select and examine such details and change the way he sushi is made. From Ako to Osaka Bay, north and south of Awaji Island, and even on the Sea of Japan side, there's Matsuba crab and abalone in Hamasaka, and matsutake mushrooms in Tamba...Hyogo is truly a treasure trove of great ingredients. "I want to enhance that power by multiplying it with the work of the craftsmen in the sushi rice and stewing," he says as he creates his courses.