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2017.1 おせち
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2016.12 明石ヒラメ潮汁
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2016.12 明石ヒラメお造り 肝とエンガワ付き
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2016.12 舞鶴鯵
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2016.12 松輪〆鯖
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2016.11 大阪湾カラスミと京都海老芋
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2016.11 山形ラ・フランス、和歌山黒あま、愛媛紅マドンナ
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2016.11 鳥羽伊勢海老の身と海老味噌入り玉子焼き
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2016.11 明石ヒラメお造りと肝刺し、釧路バフンウニ
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2016.11 能登アズキハタ3.2キロもの
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2016.11 能登アズキハタ酒蒸し
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2016.11 大阪湾カラスミとボラのそろばん
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2016.11 生カラスミの握り
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2016.10 岩手松茸と徳島海老芋のお椀
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2016.10 天草天然鰻 白焼き丼
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2016.10 大間本鮪大トロ
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2016.10 愛媛中山栗銀寄 渋皮煮
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2016.9 標津イクラ丼
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2016.9 利尻平目の潮汁
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2016.9 天草天然鰻白焼き
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2016.9 霞ヶ浦天然鰻の鰻丼
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2016.8 三重ゴマサバ
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2016.8 大分関サバ
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2016.8 神奈川小柴銀宝の天ぷら
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2016.8 金沢八景穴子の天ぷら
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2016.7 明石タコ2.3キロもの
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2016.7 淡路ハモと秋田ジュン菜のお椀
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2016.7 大原メガイアワビ 打木赤皮甘栗南瓜 ヤングコーン
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2016.7 淡路アマテカレイ肝ポン酢
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2016.5 対馬メジ藁焼き
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2016.5 太巻き（ますこ、穴子、小柱、本鮪、鯵、小肌）
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2016.5 秋田ジュン菜 愛知シャコ
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2016.5 落石時鮭スモーク 愛知ズイキ
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2016.4 信州コシアブラ 天ぷら
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2016.4 琵琶湖天然鰻白焼き 花山椒
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2016.4 花山椒鍋
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2016.4 太巻き（鰹、穴子、イクラ、玉子焼き、椎茸、干瓢、山牛蒡）
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2016.3 明石煮蛸 滑川ホタルイカ
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2016.3 釧路毛蟹 岐阜アワビ茸 山形セリ 土佐酢和え
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2016.3 京都物集女タケノコ 愛知真鯛 お椀
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2016.3 網走八角 肝入り味噌汁
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2016.2 山口仙崎マテ貝 炭火焼き
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2016.2 松江渡り蟹 酔蟹
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2016.2 琵琶湖氷魚
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2016.2 能登アンコウ 余市アンキモ どぶ汁
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2016.1 勝浦〆鯖（握り）
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2016.1 銚子ヒラマサ（握り）
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2016.1 京都淀大根、なばな
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2016.1 スケトウダラたらこ
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2016.1 モウカザメ肝刺し
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2016.1 香住セイコガニ 紹興酒漬け
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2016.1 対馬焼き穴子、ゴボウ、水菜の煮浸し
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2016.1 大阪湾1.2キロ天然鰻 白焼き
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2016.1 明石星鰈 お造りエンガワ付き
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2016.1 大原メガイアワビ 蒸し鮑
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2016.1 山形枝豆 浸し豆
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2016.1 長崎このわた能登なまこ 柚子おろし和え
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2016.1 北海道知内ムラサキウニ
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2016.1 京都頭芋
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2016.1 愛媛トラフグ白子焼と焼き餅の白味噌椀
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2016.1 京都伊根本マグロ大トロ（握り）
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2016.1 銚子マカジキ（握り）
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2016.1 淡路島サヨリ（握り）
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2016.1 伊根本マグロ中トロ（握り）
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2016.1 青森ヒラメ（握り）
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2016.1 野付青柳（握り）
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2016.1 東京湾コハダ（握り）
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2016.1 伊根本マグロ赤身（握り）
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2016.1 星鰈潮汁
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2016.1 京人参天ぷら
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2016.1 宍道湖ハゼ 天ぷら
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2016.1 宍道湖ハゼ、卵巣 天ぷら
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2016.1 ハゼカラスミ
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2016.1 熊本晩白柚、愛媛紅マドンナ
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2016.1 特別仕様おせち 一の重
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2016.1 特別仕様おせち 二の重
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2016.1 特別仕様おせち 三の重
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2016.1 特別仕様おせち 四の重
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2016.1 特別仕様おせち 五の重
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2016.1 特別仕様おせち おまけ
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2015.12 網走キンキ 明石星鰈 羅臼タラコ モツ盛り合わせ
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2015.12 ブリコとハタハタのお椀
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2015.12 大間本鮪赤身ヅケ（握り）
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2015.12 ネギトロ太巻き
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2015.11 明石松皮鰈の卵
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2015.11 大間本鮪中トロ（握り）
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2015.11 大間本鮪大トロ（握り）
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2015.11 明石松皮鰈の潮汁
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2015.11 岩手イクラ丼
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2015.10 琵琶湖天然鰻 白焼き
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2015.10 京野菜 海老芋唐揚げ
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2015.10 愛媛中山栗 渋皮煮
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2015.10 東京湾穴子
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2015.9 信州松茸 山形菊の花 お浸し
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2015.8 神津島シマアジのソテー
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2015.8 大間メジマグロ藁焼き
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2015.8 球磨川天然スッポン「球磨ちゃん♂」
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2015.8 大間本鮪カマ焼き
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2015.8 球磨川天然スッポンお椀
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2015.7 アズキハタ潮汁
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2015.7 マスの子ミニ丼
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2015.7 東京湾富津真子鰈昆布〆
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2015.6 秋田渡り蟹（酔蟹）
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2015.6 ニュージーランド産ミナミマグロ脳天
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2015.6 北海道スーパーフルーツトマト「北の極」
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2015.6 式根島赤イカ
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2015.6 大分姫島巨大天然車海老を酔っ払い海老に
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2015.5 東京東久留米市赤空豆
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2015.5 京都舞鶴鳥貝のヒモ
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2015.5 京都舞鶴鳥貝の肝
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2015.5 モンスター級ネギトロ太巻き
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2015.5 信州コシアブラ天ぷら
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2015.5 駿河湾桜海老天ぷら
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2015.5 イスラエル産シーアスパラ（厚岸草）
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2015.5 和歌山那智勝浦メジマグロ
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2015.5 式根島赤イカ生ゲソ生姜醤油
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2015.5 琵琶湖稚鮎と四万十川ゴリ花山椒煮
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2015.5 ベルギー産ルバーブ
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2015.5 佐渡本鮪中トロ
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2015.5 北海道子持ちシャコ
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2015.5 ノドグロの肝のお吸い物
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2015.4 京都物集女タケノコと北海道牛肉と奈良花山椒
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2015.4 明石の鯛の肝、胃袋、卵
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2015.4 山形佐藤錦（仕入れ値1箱14,000円とのこと）
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2015.4 天草本鮪
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2015.4 富山滑川ホタルイカ毛蟹の蟹味噌添え
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2015.4 ブリのカラスミ
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2015.4 今季初物天草天然鰻
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2015.4 天草天然鰻肝焼き
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2015.4 天草天然鰻白焼き
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2015.4 天草天然鰻骨煎餅
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2015.4 新潟越後姫
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2015.4 物集女タケノコと奈良花山椒と北海道牛肉の鍋
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2015.4 普賢岳養殖スッポン、愛称「ふーちゃん」
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2015.4 普賢岳養殖スッポン解体後
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2015.4 天草本鮪大トロ
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2015.4 車海老入り玉子焼き
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2015.4 スッポンの甲羅（エンペラ付き）
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2015.4 宮城松島活蝦蛄の爪
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2015.4 宮城松島活蝦蛄
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2015.3 明石甘手鰈の肝
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2015.3 筑波ワラビ、鹿児島グリンピース
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2015.3 福岡合馬焼きタケノコ
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2015.3 佐島メカブと鯛酒盗
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2015.3 軽井沢初恋の香り
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2015.3 軽井沢初恋の香り
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2015.3 軽井沢桃薫
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2015.3 軽井沢桃薫
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2015.3 ヒラメの肝と心臓
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2015.3 熊本タケノコお椀
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2015.3 助子コノコ
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2015.3 焼きフグ（くちびる）
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2015.2 明石平目昆布〆（龍飛巻）
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2015.2 能登このわた
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2015.2 羅臼生の鱈白子ご飯
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2015.2 大間本鮪大トロ霜降り
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2015.2 群馬スーパーやよいひめ
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2015.2 岳娟巻（がくえんまき、500円）
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2015.2 茨城淡雪
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2015.2 折詰（10,000円）
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2015.2 愛媛トラフグ白子焼き
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2015.2 羅臼鱈真子と能登コノワタ
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2015.2 熊本初物筍炙り木の芽和え
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2015.1 徳島さくらももいちご
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2014.12 徳島ももいちご
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2014.12 徳島ももいちご
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2014.12 徳島ももいちご
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2014.12 千葉アイベリー
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2014.12 千葉アイベリー
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2015.2 まとめ用画像【その他】参考までにスーパーで販売していた「さくらももいちご」
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2015.6 メニュー
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メニュー2015.5
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2015.4 メニュー
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2015.3 メニュー
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2015.2 メニュー
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2015.1 メニュー
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2014.12 メニュー
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2014.11 メニュー
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2014.11 メニュー
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2014.10 メニュー
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2014.9 メニュー
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2014.8 メニュー
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2014.7 メニューその1
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2014.7 メニューその2
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ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
5.0評価。
京料理と江戸前鮨を繰り出すハイブリッドな日本料理店。
いちおう鮨屋なのですが、鰻、鼈、アンキモ、野菜、果物の美味しさが全国トップクラス。
豊洲市場から仕入れた日本全国の食材を、炭火の火入れ技術や京料理をベースとした味付けで引き立てます。
雰囲気や接客を重視する人には全く向きませんが、純粋に食を楽しみたい人には唯一無二な異端の鮨屋。
（2019年7月30日追記）
東武伊勢崎線の「東向島」駅より歩くこと4～5分。
向島百花園に近く「百花園前」バス停からは歩いてすぐ。
地域密着型の下町のお鮨屋さんです。
1964年創業の老舗で店主は三代目（鮨屋になってからは二代目）。
食材マニアの店主は築地（→豊洲）に週3、千住に週1で通います。
修業先が京都の割烹やましたということもあって、
「京料理と江戸前にぎりのおまかせ」がお店の主力商品。
アラカルト利用も可能なのですが、おまかせのほうがお得です。
初訪問時は5,000円のおまかせもあったのですが、
現在は7,500円～、事前予約で20,000円までの特別コースも可能。
下町のお鮨屋さんとしては高級店の部類に入ります。
しかしお店が持ち家で賃料が無く、食材マニアの店主の矜持、
お店を切り盛りするのが実質店主1人だけということもあって、
値段に対するコストパフォーマンスの高さはおそらく東京No.1。
おまかせではお酒に合う料理がちょこちょこ出てきて、
お酒を飲んだ後にお鮨で〆て最後に水菓子というスタイル。
飲める人のほうが楽しめるお店でしょう。
前述の通り実質1人で切り盛りしているので提供速度は遅いです。
2～3時間の滞在は覚悟、特別コースのときは毎回5時間コース。
アラカルト注文でも提供は遅いらしいです。
老舗だけあって風情のあるお店なのですが古い建物で換気に脆弱性。
魚を捌いた直後など店内が生臭いことも。
雰囲気重視の、特に女性には嫌がられる面が色々とあります。
デートや接待で利用するのにはあまり向いていないでしょう。
純粋に食と向き合いたい人が行くべきお店と思います。
お店の先代は銀座の奈可田（閉店）出身。
先代から習ったという握りのシャリはイマイチに思っていたのですが、
今はシャリを変えて、火力も炭火に変更するなど日進月歩で進化中。
かつては鮨屋として3.5級、和食店として4.5級という評価でしたが、
現在は鮨屋として4.0級、和食店や鰻店として5.0級。
日本料理の花形であるお椀の美味しさが最高級の和食店クラス。
フレンチのポワレのように皮をパリッと焼き上げた天然鰻は、
他のどのお店でも味わえない日本一とも思う美味しさ。
飲食店には一見客でも常連客でも同じ満足度になるお店と、
常連のほうが満足度が高くなるお店がありますが、うを徳は後者。
お客さんの好みに合わせてカスタマイズする能力が高いお店なのです。
そのため何度も通うことで満足度が上がっていきました。
店主の引き出しの多さから何度通っても毎回新しい発見があります。
鮨屋とは思えないほど野菜や果物にもこだわっていて、
コンソメやムースなど洋食まで楽しめる変なお店。
鮨屋によっては禁忌となるニンニク、高級店は捨てることが多いモツ、
挙句の果てにドリアンまで扱うという異端のお鮨屋さん。
賛否両論あって万人ウケする高級店では無いのですが、
合う人には最高のお店で、何度も通うことで至高のお店となります。
2019/07/30 更新