Fresh seasonal seafood tempura
With tempura sauce with dashi or sea salt

A tempura specialty store that has been in business in Roppongi for 25 years has moved to COREDO Nihonbashi. Uoshin's roots lie in a fresh fish store that was established in Akasaka in 1890, and the seafood used for the toppings is only the highest quality, judged by years of discerning eyes. The freshly fried tempura is served with tempura sauce made with dashi stock, or with sea salt made from sun-dried seawater. The "tenbara" tempura, which is made by crumbling the kakiage, is also recommended.