"Nodoguro" is a popular high-class fish known for its delicious taste, but it can be tough on the wallet. However, if you know about this place, you can impress your date or have a successful dining experience without fail. This restaurant specializes in serving the finest nodoguro weighing over 500g. Located just a 4-minute walk from Ginza Station on the Tokyo Metro Hibiya Line, or a 1-minute walk from Higashi-Ginza Station on the same line, this restaurant is a must-visit for nodoguro lovers. The restaurant offers a "Nodoguro Special Course" at a reasonable price, making it accessible even for ordinary housewives. The private dining rooms are perfect for gatherings with friends, alumni, or family. The meal starts with seasonal appetizers, followed by a variety of nodoguro sashimi, grilled nodoguro, and other delicacies. The meal also includes dishes like bamboo shoot and spring chrysanthemum vinegar, deep-fried prawn shells, special Satsuma-age made with nodoguro, nodoguro shabu-shabu, and a satisfying nodoguro rice cooked in a clay pot. The meal ends with a small serving of warabi mochi for dessert. The quality of the food and the private dining experience make this restaurant a top choice for nodoguro enthusiasts."

I have used this restaurant several times. The seats are semi-private, so it's safe to go with children, but the seats are quite narrow. This is unavoidable in Tokyo, so you have to accept it. The dishes range from appetizers to rice dishes, all featuring plenty of red snapper (kinmedai)! The combination of sweet potato tempura and shochu served in between is also delicious. Red snapper is available all year round, which is also attractive!

Ginza Nakamata Hanare, a specialist restaurant for throat blackthroat seaperch in Ginza, for a dinner gathering. They serve over 500g of blackthroat seaperch from Tsushima, Nagasaki prefecture. As expected from a blackthroat seaperch specialist, the meal was filled with blackthroat seaperch dishes. The seared sashimi was incredibly delicious. The salt-grilled dish and clay pot rice were also delicious. It felt like eating a lifetime worth of blackthroat seaperch. The private room and the staff's service were excellent. One person suddenly couldn't make it, so the rest of us shared the portion and left with full stomachs. Thank you for the meal! Blackthroat Seaperch Course 15.4k Appetizer: Boiled komatsuna, nanban pickled sashimi, blackthroat seaperch sashimi (seared and raw), assorted five types of fresh fish sashimi, blackthroat seaperch salt-grilled (half portion), blackthroat seaperch tempura, blackthroat seaperch shabu-shabu, blackthroat seaperch whole tail with clay pot rice, homemade warabi mochi 21k #GinzaNakamata #Ginza #BlackthroatSeaperchSpecialistGinzaNakamataHanare #BlackthroatSeaperchSpecialist #BlackthroatSeaperch #Rockfish #Seafood #JapaneseCuisine #Washoku #Sashimi #ClayPotRice #ShabuShabu #ChuoDistrictGourmet #GinzaGourmet #FoodPorn #Delicious #Instafood #Yummy #Gourmet #Tasty

This was my first visit here♪ The atmosphere inside the restaurant is calm and luxurious♪ The staff were very kind. The high-quality fish dishes were all delicious, especially the sea bream!! They also offer a variety of drinks for comparison, which I tried and enjoyed. I left the restaurant feeling satisfied with a full stomach.

Birthday present celebration dinner for two people, a man and a woman. The restaurant has a splendid appearance and gives off a feeling of being detached, just like its name suggests. As soon as you enter, you see a counter where the chefs prepare the food right in front of you. We were warmly welcomed and taken to our table on the second floor. The staircase is decorated with many bottles of sake, indicating a rich selection of shochu. We had a private room this time, although it was open to the top, allowing us to hear the conversations from surrounding tables clearly. I personally find it a bit uncomfortable being completely alone with just one other person, so that aspect was a bit challenging for me. At one point, a large group was seated next to us in a bigger private room, and the staff kindly offered to move us if their loud voices bothered us. We enjoy a lively atmosphere, so we didn't mind at all, but if you are sensitive to noise, it's best to inform the restaurant when making a reservation. Until 7:45 pm, only set courses are available, so starting at 6:00 pm, we naturally booked a course, but we were also curious about the à la carte dishes. We were shown the pre-cooked state of the sea bream that would be prepared for us, which got us excited. The dishes included various preparations of sashimi, lightly salted grilled fish, a flavorful clay pot rice, and shabu-shabu. The seasoning was spot on. Each dish was explained to us in detail. The broth from the shabu-shabu was used for the rice or the clear soup, I believe. The clay pot rice was shown to us after cooking, with each grain of rice standing firm and full of flavor, making it a delightful meal. It's been a while since I had rice with such firm grains, and it was a big hit. The attention to detail and care from the staff is what makes me want to come back to a restaurant, and I felt that the staff at this restaurant exuded kindness. Even without exchanging a single word, you could feel it from everyone, creating a wonderful atmosphere. I look forward to coming back at a different time to try dishes outside of the set course menu.

I visited the restaurant with my company's boss. The price was a bit high, but the full course of nodoguro was worth it. It was disappointing that the drink all-you-can option only included one type of sake with the course we ordered, although there was a variety of shochu available.

We reserved the course with our friends and enjoyed the "nodoguro" (blackthroat seaperch) course. The service from booking to serving each dish was very polite and the food was delicious. We had a great time. It would have been even better if we had a few more slices of shabu-shabu. It was really delicious.

I had been curious about this restaurant recommended by the manager of the members-only deep-fried meat restaurant 29on for a long time. I finally got to visit. I chose the "Gokusho Course". Not only can you eat blackthroat seaperch, but also abalone, isn't that amazing? The result. I had never eaten such a large, plump, flavorful blackthroat seaperch before. The most impressive part was the shabu-shabu with abalone and blackthroat seaperch. The abalone was incredibly delicious! We could have shabu-shabu with lightly grilled abalone, thinly sliced abalone, and thickly sliced abalone, and all of them were tender and had just the right amount of bounce, which was a truly new experience! It really is fresh abalone. Oh, and the blackthroat seaperch meatballs were amazing too. Meatballs made of 100% blackthroat seaperch. Although there were condiments, there was no filler. I thought it might be light because it was a meatball, but it had a lot of fat and a strong blackthroat seaperch flavor! And it was so fluffy! Even when cooked through, it wasn't too firm, but juicy. Oh, it was delicious. The rice cooked in the pot and miso soup made only with blackthroat seaperch broth were really delicious. The rice cooked in the pot had eggs in it!? It was so moist and flavorful with the blackthroat seaperch fat, I was truly impressed. And most of all, the miso soup!! So delicious!!! Oh, it was just a series of amazing experiences. Each room is private, so there is a luxurious feeling of relaxation as if you were eating at a ryokan, and the space and atmosphere were amazing. I will definitely go back!

With only 15 days left in 2022, we are right in the middle of the year-end party season. "Ginza Nakamata Hanare," a specialty restaurant for throat blackthroat seaperch in Ginza, is perfect for private year-end parties and entertaining guests. They have a unique obsession with using only blackthroat seaperch weighing 500g or more, ensuring that you can fully enjoy this delicacy. Each person gets their own half portion of grilled blackthroat seaperch, and there is also all-you-can-drink option available. The restaurant's ambiance and service are top-notch. Among all the restaurants I visited this year, this one stands out for its delicious food and overall experience. The signature dish, blackthroat seaperch deep-fried in Satsuma style, is fluffy and the blackthroat seaperch rare shabu-shabu is excellent. The soup served with the rice dish at the end uses the broth made from the blackthroat seaperch used in the shabu-shabu, enhancing the flavor. It was so delicious that I was speechless.

Today, I had a sudden dinner meeting with a senior colleague at the specialized nodoguro (blackthroat seaperch) restaurant Ginza Nakamata. We started with eggplant ohitashi as an appetizer. Then, we enjoyed a sashimi platter with nodoguro, shrimp, tuna, and kanpachi. The grilled nodoguro half-body was delicious with a nice oily texture. Next, we had shabu-shabu with the staff preparing it beautifully. The nodoguro cooked rice was flavorful and delicious. We finished off with a whole nodoguro served beautifully. The private rooms in the restaurant provided a calm and comfortable atmosphere for our conversation. #GinzaGourmet #NodoguroSpecialtyRestaurant #Nodoguro #Fatty #BeautifulFat #CookedRice #Delicious

On Tuesday, four of us used a private room. We started with a toast with beer! For sashimi, we had thin-sliced throat blackfish, thick-cut, medium fatty tuna, large shrimp, and one more dish. We enjoyed the throat blackfish sashimi with sudachi and seaweed salt. It was delicious with the rich flavor. The grilled throat blackfish was cooked nicely and everyone was focused on enjoying it. It was delicious with the fatty taste. The Satsuma-age (deep-fried fish cake) was also tasty. We briefly dipped the throat blackfish in hot pot broth. It was refreshing to eat with plenty of vegetables and ponzu sauce. The throat blackfish clay pot rice was shown to us before it was cooked. It looked a bit grotesque, but the finished dish looked delicious! It had a great taste and was delicious. For dessert, we had warabi mochi, a delicious treat. The sweet potato shochu from the sake brewery was delicious. We ended up drinking quite a bit. The food and drinks were delicious at this restaurant. Thank you for the meal!

I tried nodoguro course for the first time. The satsuma-age was just regular, I wish they had included nodoguro in it, haha. The salt-grilled nodoguro and shabu-shabu were delicious, and the mixed rice was also very good. I think nodoguro has more umami than tai-meshi, and the rice was delicious too. The price was around 16,000 yen per person, so I thought it was quite reasonable.

I used it for a business dinner. It was a luxurious course of nodoguro (blackthroat seaperch)! At the beginning of the course, they brought a whole nodoguro and said they would cook it for us. I was surprised by the size of the nodoguro! We had sashimi, salt-grilled nodoguro, shabu-shabu, and clay pot rice all featuring nodoguro! It was a nodoguro feast from start to finish!

Tonight, I came to a luxurious restaurant to celebrate my junior colleague's birthday. This restaurant has been selected as one of the top 100 on Tabelog. There are several courses available, and this time we tried the premium course. The grilled throat of the fish was so delicious with its firm texture and rich flavor that we finished it quickly. The assorted sashimi was all fresh, including not only the throat of the fish but also shrimp and tuna. The rice cooked in a pot with the whole throat of the fish was also incredibly delicious. From start to finish, it was a satisfying course. Thank you for the wonderful meal!

At Itsuzo-ya Nakamata in Ginza Nakamata, you can enjoy delicious course meals featuring grilled throat blackthroat seaperch! The shochu is also incredibly delicious, but the throat blackthroat seaperch is exceptionally tasty too! Here's what we had: - 2 types of small dishes - Assorted sashimi - Grilled throat blackthroat seaperch - Satsuma-age (deep-fried fish cake) - Throat blackthroat seaperch shabu-shabu - Throat blackthroat seaperch rice - Warabi mochi Nakamata in Ginza specializes in throat blackthroat seaperch. For reservations, contact 050-5595-3091. Located at 3-12-17 Ginza, Chuo-ku, Tokyo, Komori Building 1F. #meatstagram #yakiniku #meatlovers #meat #wagyu #tabelog #Tokyofood #Tokyodinner #HigashiGinza #throatblackthroatseaperch #NakamataSakeBrewery #GinzaNakamata #sushi #sushilovers #sushistagram #sushi #sushilovers #sushiaccount

We toasted with a tasting set of sake from Nakahata Sake Brewery while enjoying a meal of seven dishes including appetizers, sashimi, grilled dishes, fried dishes, shabu-shabu, clay pot rice, and dessert. This restaurant specializes in serving high-quality blackthroat seaperch weighing over 500g. Every dish was truly delicious, and we had a wonderful time. Blackthroat seaperch is really delicious no matter how it's cooked. The clay pot rice had the savory flavor of blackthroat seaperch infused into the rice, making it unbelievably delicious.

Congratulations on reopening your business, Nakamata-san! I visit regularly because I can enjoy the highest quality "Benigane" nodoguro here. Now that alcohol is also available, I wasted no time in visiting. Nodoguro from here is always delicious! Whether it's the grilled nodoguro with salt or the nodoguro shabu-shabu with various mushrooms, it's all incredibly tasty. This time, I also got to enjoy a variety of mushrooms along with the shabu-shabu, making it a very satisfying experience. - Appetizers: Sweet simmered ayu, sake-steamed clams, simmered maiko mushrooms - Sashimi platter: Nodoguro and assorted fresh fish - Grilled dish: Half portion of grilled nodoguro with salt - Deep-fried dish: Sansho and burdock tempura - Hot dish: Black abalone, matsutake mushrooms, nodoguro shabu-shabu with liver sauce - Rice dish: Nodoguro and matsutake mushrooms clay pot rice - Dessert: Homemade warabi mochi

I was looking at the lunch menu outside when I was approached. The daily special tea-soaked rice is made with cod, while the seared fresh fish with sesame sauce tea-soaked rice is made with flounder. If you eat the flounder as is, you'll enjoy the crispy texture of the meat and the savory aroma from searing. I heard that the broth is made by simmering thread-sail filefish for 5 hours. Although it's hidden in the bowl, it comes with rolled omelette and kelp simmered in soy sauce.

The Anago Festival!! Course meal with Anago: Anago appetizer, Anago sashimi, Grilled Anago, Anago hot pot, Anago paste dish, Anago fried rice. Stuffed and satisfied!!! The best way to enjoy Anago is definitely grilled with salt. The private room was comfortable and very nice. They did not offer alcohol.

It's a place I often walk by, but I just noticed the existence of a reasonably priced lunch here for the first time. I wonder if even high-end restaurants are lowering their thresholds in this day and age? I was approached as I was standing there looking, so I went inside. I passed by the kitchen and went up the narrow wooden stairs to the second floor seating area. It has a calm and cozy atmosphere. I ordered the "Seared Seasonal Fish with Sesame Sauce and Tea Pickles" (1000 yen). Today's seasonal fish was sea bass, and there were 5 slices of it. It was topped with plenty of myoga ginger and shiso leaves, and when you pour the broth over it to make ochazuke, the taste is elegant and the chopsticks move smoothly. Along with simmered clams, rolled omelette, clam tsukudani, and pickles, I enjoyed it very much.

A friend who is a lawyer took me to a specialty restaurant for nodoguro (blackthroat seaperch). We had a full course meal with various nodoguro dishes, including nodoguro sashimi, grilled nodoguro, nodoguro tempura, nodoguro shabu-shabu, and more. The portion size of the nodoguro was very large and everything was delicious, especially the grilled nodoguro which was light and fluffy. We also enjoyed some sake, including hirazake. The restaurant has private rooms and I would love to go back again!