Best Dishes at Uobei Sushi Shibuya

Fatty tuna from the belly is prized for its high fat content and silky texture. At Uobei, it's cut thick enough to showcase the marbling and richness. The fat melts on your tongue, providing an umami depth that plain lean tuna cannot match. For ¥110, this represents exceptional value. Reviewers note the quality of the fish at this price point is surprising.

Sea urchin is typically expensive at high-end sushi restaurants, but Uobei makes it accessible. The uni is bright orange, indicating freshness, and has the characteristic briny, sweet flavor. The creamy texture contrasts with the firm sushi rice. Often garnered as a splurge item, at Uobei it's a standard offering. Multiple reviews specifically highlight this as a standout value.

Cod roe (tobiko) provides textural contrast that many sushi lover seek. Each tiny egg pops on the tongue, releasing brine and umami. Orange in color, they're often used as garnish but stand alone as a topping. The popping sensation is part of the appeal. Available at Uobei for the standard ¥110.

A fusion-style sushi that wouldn't be found at traditional sushi counters. Fresh salmon nigiri topped with crispy fried onions and a drizzle of Japanese mayo. The combination of fatty salmon, sharp onion crunch, and creamy mayo creates texture contrast. This represents Uobei's willingness to innovate while keeping prices low. Popular with first-time sushi eaters.

Scallop is one of the most delicate sushi toppings. The meat should be barely cooked (just the residual warmth of the rice) to maintain sweetness and tenderness. Uobei delivers this consistently. The natural sweetness needs no accompaniment. A favorite of purists.