地域観光資源の 多言語解説文データベース

Uosaburō

Uosaburō was established in 1764 and has been serving high-class Kyoto cuisine for more than two-and-a-half centuries. The ninth-generation master chef, Araki Shigeo, continues the traditions of his ancestors by using Fushimi water from the restaurant’s private well to brew tea, make broth, and cook rice.

Uosaburō’s specialty is sea bream, a fish traditionally served at celebrations that is, according to Shigeo, “delicious almost all year round.” Only during the stifling heat of midsummer and the chills of midwinter does he replace it with pike conger and flounder, respectively.

The restaurant’s original façade faces Kyōmachi Street, historically the main thoroughfare that leads north from Fushimi to central Kyoto. After passing by the Minamiza Kabuki theater, the street runs all the way north through Ōhara village and beyond, connecting the ancient capital to the coast of the Sea of Japan. This key thoroughfare was the site of a historic skirmish between shogunate police and pro-imperial warriors during the Boshin War (1868–1869), and bullet holes from the intense battle can still be seen in Uosaburō’s outer wall.

魚三樓

魚三樓創業於1764年，專營高級京都料理。餐廳已歷經兩個半世紀，傳承九代。當代店主荒木稔雄至今依然堅守著開業以來的傳統：取用自家水井的伏見泉水泡茶、煮湯和做飯。

魚三樓的特色食材是鯛魚。自古逢喜必吃的鯛魚，店主贊其「四季皆美味」。唯有酷暑仲夏或寒冬臘月，才分別以海鰻和比目魚取而代之。

餐廳正門原本面向一條曾十分繁華的南北幹道――京町路（從伏見向北延伸，通往京都市中心）。它穿過歌舞伎劇院南座、越過大原村一路向北，將古都與日本海岸相連。這條重要通道，在戊辰戰爭（1868-1869）期間曾經是幕府的員警部隊與新政府軍發生歷史性衝突的舞臺。時至今日，魚三樓的外牆上仍殘留著激戰時留下的彈痕。

鱼三楼

鱼三楼创业于1764年，专营高级京都料理。餐厅已历经两个半世纪，传承九代。当代店主荒木稔雄至今依然坚守着开业以来的传统：取用自家水井的伏见泉水沏茶、熬汤和煮饭。

鱼三楼的特色食材是鲷鱼。自古逢喜必吃的鲷鱼，店主赞其“四季皆美味”。唯有酷暑仲夏或寒冬腊月，才分别以海鳗和比目鱼取而代之。

餐厅正门原本面向一条曾十分繁华的南北干道――京町路（从伏见向北延伸，通往京都市中心）。它穿过歌舞伎剧院南座、越过大原村一路向北，将古都京都与日本海岸相连。这条重要通道，在戊辰战争（1868-1869）期间曾经是幕府的警察部队与新政府军发生历史性冲突的舞台。时至今日，鱼三楼的外墙上仍残留着激战时留下的弹痕。