Umaimon Tonya Ureshi Tanoshiya Main image 1

Umaimon Tonya Ureshi Tanoshiya Main image 2

Umaimon Tonya Ureshi Tanoshiya Main image 3

Fresh Morning-Caught Fish Sourced from Two Fishing Ports

Umaimon Tonya Ureshi Tanoshiya

Name: Umaimon Tonya Ureshi Tanoshiya
Address: 3-38 Oppama Town, Yokosuka City, Kanagawa, 237-0064, JP
Telephone: +81-46-865-6641
Price range: From 3,000 yen to 4,000 yen

美味物問屋　うれしたのし屋

An Izakaya Highlighting the Miura Peninsula's Local Bounty

Founded in Yokosuka, Kanagawa Prefecture, in 1997, this locally popular izakaya serves dishes made with seasonal seafood and vegetables sourced from across the Miura Peninsula, along with local sake. Its location at the gateway to the peninsula provides access to a wide range of fresh ingredients.

Fresh Morning-Caught Fish Sourced from Two Fishing Ports

The appeal of "Umaimon Tonya Ureshi Tanoshiya" lies above all in its fresh local ingredients. The company president recalls, "When we first opened, I knew little about the ingredients from the area where I was born and raised." Six months later, the restaurant closed temporarily while he traveled around the Miura Peninsula, where he realized, "The Miura Peninsula is a treasure trove of ingredients." This became a major turning point. Today, the restaurant holds auction bidding rights at two nearby fishing ports and serves dishes made with fresh seafood purchased directly by the president, earning popularity among a wide range of diners.

A wide selection showcasing ingredients from the Miura Peninsula

Sashimi made with fresh fish sourced from the fishing port

Tempura made with local fish and vegetables

Ara-jiru fish soup with unlimited refills

Local Fish and Vegetables in the "Ureshi Tanoshiya Set Meal"

Among the restaurant's extensive selection of set meals, its signature offering proudly bears the restaurant's name. The generous spread includes sashimi, tempura, arajiru (soup made from fish bones and trimmings), salad, and small side dishes, allowing diners to savor a variety of ingredients from the Miura Peninsula. The meal reflects the restaurant's wish for guests to "enjoy plenty of delicious local food and leave satisfied." With hearty portions of fresh seasonal seafood and vegetables, the set is satisfying in itself, but free refills of both arajiru and rice make it even more appealing. Rich in the savory flavor of fish, the arajiru is so popular that diners ask for seconds nearly every day.

Locally Grown Vegetables Selected in Person by the Owner

The Miura Peninsula's rich soil and mild climate support the cultivation of vegetables such as daikon radishes and cabbage. Ever since he was captivated by the daikon at the first farm he visited during a trip shortly after opening the restaurant, the company president has continued to explore what makes locally grown vegetables so delicious. He makes a point of seeing the farms and producers for himself before using their vegetables in the restaurant.
Fresh Fish Purchased Directly from Fishing Ports

A major strength of "Umaimon Tonya Ureshi Tanoshiya" is its auction bidding rights at two nearby fishing ports. By purchasing directly without going through wholesalers, the restaurant is able to serve fresh seasonal fish. It also studies how best to prepare each type of fish, serving dishes such as sashimi, grilled fish, and simmered fish according to the characteristics of each ingredient.

A generous platter of eight seasonal local fish

A signature dish offering a variety of flavors in one serving

Fresh fish sourced directly through bidding rights at fishing ports

"Ureshi Mori"

This signature dish for three showcases the variety of local fish from the Miura Peninsula in a single platter. Centered on fish purchased at the fishing port that morning, it features a generous assortment of eight kinds of sashimi and is an easy choice when deciding what to order. The restaurant itself recommends it as, "Start with this." The fish is purchased directly without going through wholesalers, ensuring excellent freshness. For those who "want more," the larger "Tanoshi Mori" platter for four features nine kinds of sashimi.

Must-try signature dish

"Ureshi Tanoshiya Salad"

This generous salad, served since the restaurant first opened, combines local seafood and vegetables in one dish. Shrimp, squid, wakame seaweed, tomatoes, sweet corn, and other ingredients are arranged in a colorful presentation, with crispy potato on top adding a contrasting texture.

Restaurant highlights

Working with producers to share the appeal of their ingredients

A Taste of Local Producers' Dedication

"Umaimon Tonya Ureshi Tanoshiya" values local ingredients with a clear connection to their producers, seeking to understand not only their flavors but also the thoughts behind them. "Every ingredient has a producer's passion and story. We want to share those passions and stories through our food." The restaurant hopes to work with local producers to share the appeal of ingredients from the Miura Peninsula.

Interior

A spacious tatami room for relaxing at an easy pace

Sunken-floor table seating suited for group gatherings

Counter seats overlooking the chefs at work

A large private room accommodating groups of more than 30

The glass-fronted entrance offers a clear view inside and creates an approachable atmosphere. The first floor has counter seats overlooking the chefs at work and horigotatsu-style tables, while the second floor features tatami seating and private rooms of various sizes. Popular with local residents, the restaurant accommodates a wide range of group sizes and occasions, including family meals and gatherings with friends.

From the Tabiiro Editorial Team

What struck me during our conversation was the deep appreciation for the Miura Peninsula's ingredients and the people who produce them. More than simply a restaurant serving delicious food made with local ingredients, it's a place where dining becomes an opportunity to experience the Miura Peninsula through its cuisine. It's well worth a visit for a meal while exploring the area.