The elegance of the old capital of Kyoto, the “World’s Kitchen” of Osaka, and the sophistication of the port town of Kobe come together, combined with individual flavor and shine, to make this area a food paradise.
In this famous, high-quality restaurant where foodies delight their palates in a refined atmosphere of tradition and fine dining crafted by artisanal chefs, the Tsukuda Tuna brand has been adored by patrons for decades.
Here, entitled the “Tri-City Tale”, we present places where you can enjoy the ultimate flavor of Tsukuda Tuna in these food capitals of Kyoto, Osaka, and Kobe.

The ancient atmosphere and dignified yet tranquil travel back and forth in the Fushimi area. Using the spring waters that bubble forth in this land to create graceful and colorful Kyoto cuisine is Uosaburo, established in 1764.
First established by founder Saburobei as a high-end fish restaurant, they use the famous Fushimi water along with fresh vegetables and fish caught in Fushimi Port, a keep hub of water and land transportation.
Used as a kitchen for government forces during the battle of Toba Fushimi, the restaurant currently belongs to its 9th generation owner, who serves the luxury and beauty unique to the Fushimi area.
Wild bluefin tuna and southern bluefin tuna from Tsukuda Tuna brand is loved by patrons here, in one of the finest establishments there is.

Step through the kurama-stone foyer exuding elegance to the Japanese-style interior, where you can gaze upon a courtyard that changes with the seasons
After you are greeted with hospitality, a beauty contest of Kyoto cuisine appears before your eyes.
In pursuit of genuine flavor only found in seasonal ingredients, their tradition of using only the best parts of sea bream brought every morning from Chuo Market and Akashi remains unchanged.
For their water, the source of all flavor, they use the famous Fushimi water from Uosaburo’s own well as a basis for everything from soup stock to rice and tea.

Just one street away from the hustle and bustle of Minami, Osaka. Opposite Mizukake Fudo and Hozenji, and area covered in cobblestone and tranquility that seems to go gently back in time is a sushi shop with a split noren curtain called Isshin.
Founded more than 60 years ago, the walls of this shop are lined with signs for its selection of local sake as well as its traditional signature dishes, in which the best seasonal produce is selected for its delicacy and beauty.
The Tsukuda Tuna brand is also served to guests during its best season.

The counter, with just 10 seats, is full day and night with foodies. Every item on the menu, loved by those in the world of kabuki and art, is the pinnacle of luxury, from its appearance, which has inherited the craftsmanship of long ago, to its flavor.
Conveying premium flavor and the friendliness of the Osaka people since its foundation in 1958 in the alley near Hozenji, the current third-generation owner maintains this traditional flavor and reputation.

On a street corner in Sannomiya, where the crisp sea breeze of the port town of Kobe blows, is Uosei Flagship, a sushi shop where lines of local gourmets and tourists form on the weekend.
The owner, chef, and staff themselves head to the Osaka Central Wholesale Market to select and purchase products that have passed strict inspection, serving a fine selection of over 80 fresh sushi toppings, including Tsukuda Tuna brand’s Wild Bluefin and Wild Southern Bluefin.

The reason for Uosei’s never-ending lines is its large servings of the fine ingredients no different from high-end restaurants, a style that has remained unchanged since the restaurant’s opening.
This sushi shop, where customers of all ages, from families to couples, can eat “delicious, big, and cheap” until they are satisfied in a comfortable space that lets guests enjoy beauty and comfort even further, is exactly the kind of restaurant that represents Kobe.