◆After a three-year hiatus, I revisited to turn it into an outstanding dining experience. I opted for the "Exquisite" course, featuring over 500g of tilefish prepared in various ways: sashimi, salt-grilled, tempura with sweet potato, and shabu-shabu. The finale was a delightful dish of tilefish served whole in a clay pot with rice. A true indulgence in tilefish happiness! ◆This time's menu for the "Exquisite" Tilefish Course: [Appetizer] Seasonal small dishes: Yama-imo (Japanese yam) in soy sauce, Simmered black bai-gai (sea snail). [Sashimi] Assorted sashimi: Tilefish (thick slices, seared slices, thinly sliced), Tuna, Botan shrimp, Deep-fried head of Botan shrimp. [Grilled Dish] Salt-grilled tilefish (half portion). [Deep-fried Dish] Deep-fried tilefish with lotus root and trefoil. [Hot Dish] Shabu-shabu of tilefish. [Main Course] Clay pot rice with a whole tilefish. [Dessert] Homemade warabi mochi + 4 glasses of sake, 1 glass of red wine (evening). ¥19,400 per person. ◆Enjoyment of this restaurant: A specialty store dealing with the finest tilefish of over 500g. Recognized as one of the top 100 izakayas by Tabelog. ◆Ordering: The chosen "Exquisite" Tilefish Course consists of 8 items, priced at ¥15,400. ◆Ambiance: A calm atmosphere on the basement floor.

Underground restaurant with no counter. Only offers the "Ultimate Nodoguro Course" featuring shochu from Ibuki Distillery. The portion size is huge! They offer a drink comparison with purple sweet potato shochu. I think I prefer this one. They use over 500 grams of Nodoguro for their grilled dishes. The seared sashimi is delicious, including tuna, button shrimp, and mackerel. The salt-grilled dish is flavorful and oily. The tempura didn't have much Nodoguro flavor. The shabu-shabu is tasty. The Nodoguro rice was the best! The course servings are generous, and you'll leave full. It costs around 15,000 yen per person. If you want to eat Nodoguro, this place is great!

I visited on a weekday evening at 5 PM, having made a reservation online 4 days in advance. "A restaurant specializing in nodoguro (blackthroat seaperch)?!" I was intrigued. It's conveniently located just a short walk from Higashi-Ginza, making it a popular spot for company drinking parties. The nodoguro was absolutely delicious!! Both the grilled version with salt and the sashimi! Although the shabu-shabu had a slight smell, it was still tasty. Though there were only two of us today, we were amusingly told that a special, spacious seating area had been prepared for us... The meal and the proudly served shochu were very delicious. Thank you for the feast.

Headed to Ginza Nakamata to indulge in plenty of nodoguro (blackthroat sea perch). The restaurant is located underground, cozy with a casual izakaya atmosphere. Tried recommended shochu and sake for tasting, and the soda highball with imo (sweet potato) shochu, Kirino, was particularly easy to drink. After getting an explanation about nodoguro, enjoyed it in various ways: sashimi, salt-grilled, deep-fried nodoguro, shabu-shabu, and clay pot rice. While the salt-grilled was the most delicious, shabu-shabu was also great once cooked. Ate the clay pot rice heartily and left feeling completely satisfied. Definitely a spot to revisit when craving nodoguro again.

Thank you very much for always checking in! If you like it, please bookmark the restaurant with the "Save shop" button. This restaurant is located in Higashi-Ginza, Tokyo. It was selected as one of the top 100 izakayas by Tabelog in 2022. Due to heavy rain, my friend and I couldn't take the Shinkansen home, so we decided to go to this place together. It seemed like there were cancellations due to the heavy rain, so we miraculously managed to make a same-day reservation. Everything we ordered was delicious! We had the "Goku" nodoguro course for 12,100 yen. It included golden-eyed snapper simmered in sweet sauce with turnip and yuzu miso, thinly sliced fish with salt and sudachi citrus, and homemade ponzu sauce, which was rich and flavorful. The seared sashimi with sweet soy sauce was fragrant and rich. The Nagasaki horse mackerel was flavorful, and the bluefin tuna was delicious. The button shrimp from Hokkaido was incredibly tasty. The grilled nodoguro, weighing over 700 grams, had a strong texture and was incredibly flavorful. The pickled white melon was a service dish, and the nodoguro fish cake with sweet potato tempura was freshly fried and fluffy, incredibly delicious. The fried heads of the shrimp were crispy and fragrant. The nodoguro fish head and kelp dashi for shabu-shabu was sweet, rich, and superbly delicious. We could taste both rare and well-cooked nodoguro, which was amazing. The rice was firm with plenty of burnt bits, very satisfying and delicious with two servings. For dessert, we had sweet bracken-starch dumplings with roasted green tea and two Sapporo Lager beers. Thank you very much for reading until the end! If you leave a comment, I will reply. I hope this gourmet information can be somewhat helpful to everyone. I also update Instagram at Hide Gourmand [@hide06_21].

I had the 20,600 yen all-you-can-drink course. Thank you for the meal. Although I've been to the other location, I heard this one is slightly cheaper though not a private room...? I don't remember which one was cheaper because I ended up ordering the grilled nodoguro sushi to take home. Sorry. The grilled nodoguro, sashimi, grilled fish, and mixed rice were particularly delicious. The oiliness went well with the shochu I drank a lot. They have a local sake brewery, so there was a variety of sweet potato shochu! They fry the shrimp heads instead of discarding them and use the broth from the hot pot directly for miso soup. I love this restaurant's policy of not wasting anything. I make sure to visit at least once a year. Approximately 44,000 yen for 2 people.

Specializing in blackthroat seaperch, this restaurant in East Ginza offers a ¥20,600 all-you-can-drink course. From appetizers to desserts, everything is delicious and light. The staff are very courteous and explain each dish thoroughly. They also make drinks quickly! The grilled blackthroat seaperch, in particular, is delicious and pairs well with sake. They offer five varieties of delicious sweet potato shochu too! It's irresistible. They also have private rooms for groups. Will definitely come back again!

◆ Ginza Bar Hopping: Nodoguro Specialist Ginza Nakamata (Chuo-ku, Ginza) "Goku" Nodoguro Course: 12,100 yen ◾︎ Shokujū Maro

This is my first visit back to Nakamata in a long time. It's a place I've wanted to visit again since coming to Tokyo. Known for reliably offering nodoguro (blackthroat seaperch), the dinner course content remains unchanged from before, but the deliciousness remains unchanged as well. I couldn't finish the mixed rice, so they kindly made it into onigiri for me to take home. The onigiri tasted exceptional even after being brought back home.

I've never seen such a large tilefish before, and it was my first time eating this much tilefish. It was a fresh and enjoyable experience with various ways of eating it. The tilefish was delicious even until the final rice dish, and I felt that it tasted better when grilled. The most delicious preparation was the salt-grilled.

"Indulging in the flavors of nodoguro cuisine, that's 'Ginza Nakamata' for you. The dishes perfectly bring out the depth of flavor in nodoguro, truly impressive. The cozy ambiance and attentive service from the staff added to the experience. The salt-grilled nodoguro was exceptional, with a perfect balance of crispy outer texture and juicy tenderness inside. The fresh sashimi was also delicious. It's a charming place that beckons you to return again and again. Can't wait to visit next time."

I made a reservation after a long time since I remembered it was delicious when I visited a considerable time ago. It's quite rare to find a specialist in nodoguro (throat blackfish). Is this the only place? At the beginning, they showed us a splendid nodoguro, and then the course began. They mentioned they only use large nodoguro, which you don't often see uncooked. Various dishes such as sashimi, salt-grilled, deep-fried, shabu-shabu, and clay pot rice were served with nodoguro. I was worried I might get tired of it, but I didn't at all. Besides nodoguro, there was also tuna and shrimp sashimi, which were delicious too. Although I was looking forward to the shabu-shabu, personally, I liked the nodoguro grilled with salt the best. It was incredibly delicious with the oil. The shabu-shabu had firm meat dipped in a special ponzu sauce. By the time the clay pot rice came, I was already full, so I only had one bowl, and they made the rest into rice balls for me. It was a satisfying course. I hope to visit again someday. Thank you for the meal!

The blackthroat seaperch here is always delicious no matter when you have it, but it's particularly appealing in winter. This time, I visited this restaurant. As always, the sashimi is of very high quality and delicious, and the salt-grilled blackthroat seaperch is fantastic, as well as the blackthroat seaperch shabu-shabu! For the finale, I was thoroughly satisfied with the hot pot rice made with a whole blackthroat seaperch. The appetizers included soy-marinated nagaimo (Chinese yam) and tasty simmered black abalone. For sashimi, there was a platter of five types of fresh fish: blackthroat seaperch from Tsushima, Nagasaki (thick-cut sashimi, seared sashimi, thinly sliced), tuna from Sensaki, Yamaguchi Prefecture, botan shrimp from Kumoiishi, Hokkaido, and salted and vinegar-cured mackerel from Kagoshima Prefecture. We also had half a grilled blackthroat seaperch, the famous Satsuma-style fried blackthroat seaperch with lotus root and trefoil, and blackthroat seaperch shabu-shabu. Finally, there was a hot pot rice dish with a whole blackthroat seaperch, along with warabi mochi (bracken-starch dumplings) for dessert.

For those who love nodoguro (blackthroat seaperch) or seek top-quality fish, this place comes highly recommended. The cost may seem high if you're unfamiliar with the value of nodoguro. We enjoyed individually prepared nodoguro of remarkable size, almost unseen even in Shimane. It was priced at around 15,000 yen per person. Shochu is the main alcoholic beverage served. It's definitely a place worth visiting at least once. The staff are also very friendly and accommodating!

There seem to be several other branches such as Akasaka, but this and Hanare are the only ones where you can enjoy shabu-shabu. Hanare charges for private room and service fees. So, this branch is the best one to reserve haha. They pay attention to detail and the quality of the fish is excellent. I wrote in my review from two years ago that the carbonation is strong. It's delightful. The richness of the nodoguro, the seasoning, the broth, all superb. It's semi-private, so it's quiet and you can concentrate and enjoy a delicious time. American travelers visited with me, and they had a great night learning about nodoguro and appreciating the okoge (crispy rice at the bottom of the pot, amazing!). It was delicious.

First visit. While I often frequent other branches in the series, this one was my first time. In conclusion, it has become one of the places I'd like to visit again. The quiet and spacious interior, fresh seafood like nodoguro, and locally brewed homemade shochu make this place delightful at every point. It seems versatile for various occasions. Thank you for the treat!

Located in the prime location of Ginza, "Nodoguro Senmon Ginza Nakamata" offers a course featuring the renowned premium fish, nodoguro, also known as "akamutsu" or "blackthroat seaperch." I made a reservation in advance for the nodoguro course and visited the restaurant on the day. The course includes a variety of nodoguro dishes such as nodoguro sashimi, nodoguro shabu-shabu, and more. Both raw and seared nodoguro sashimi are available, providing a delightful contrast in texture. The fatty flesh melts in your mouth, bursting with flavor. While both versions are exceptional, the seared nodoguro is particularly outstanding. The assorted sashimi platter also includes botan shrimp, which are served with their heads deep-fried, adding to the enjoyment. Next up is the nodoguro salt-grilled, which is incredibly delicious. The skin is crispy while the flesh remains moist, with a perfect balance of fat and salt. It's so good that it could be a meal on its own. The sweet potato tempura is soft and subtly sweet, with corn adding a delightful crunch. For the nodoguro shabu-shabu, the staff briefly blanches the slices, offering a choice between rare and well-cooked, which is appreciated. After finishing the shabu-shabu, you can enjoy rice cooked in the remaining broth, which is also delicious. The rice absorbs the rich flavor of the nodoguro, creating a delightful experience with each bite. Finally, the meal concludes with warabi mochi to cleanse the palate. Overall, while the portions are modest, the dining experience is highly satisfying, especially for a drinking session. The opportunity to enjoy nodoguro prepared in various cooking methods is the highlight of the meal.

At the restaurant "Uo no Nakahata Ginza," a traditional Japanese cuisine eatery in Higashi-Ginza, you can enjoy a wide selection of shochu directly sourced from the Nakahata Brewery, which operates the restaurant. There are many types of shochu that are not listed on the menu, so you can enjoy them while engaging in conversation with the staff. The fish is also fresh, making it a perfect place to enjoy both fish and shochu.

This is East Ginza, just off Harumi Street, heading towards the Kachidoki Bridge from Ginza, and one alley before the Sanbara Bridge intersection. Today, we indulged in the most cost-effective full course of blackthroat seaperch. Looking at the menu got me excited: appetizer, sashimi, grilled dishes, shrimp shinjo, shabu-shabu, rice, dessert. It's exhilarating! Before starting the course, we met today's blackthroat seaperch, quite sizable and promising. Its black throat is indeed distinctive! Starting with the assorted sashimi, the blackthroat seaperch is instantly delicious! While soy sauce is good, experiencing the flavor of blackthroat seaperch directly with salt and lemon is the best. The shrimp and tuna served alongside are tasty, but they pale in comparison to the blackthroat seaperch sashimi. However, the fried shrimp heads served with the sashimi are a delightful bonus. Next up is the grilled blackthroat seaperch. Oh wow, the richness of the fat is irresistible. Incredibly delicious, I even sucked on the bones and left nothing behind! Not to be underestimated is the shrimp shinjo that appeared here, with a very delicate flavor, also delicious. Then comes the blackthroat seaperch shabu-shabu. Starting with a light dip, then a slightly stronger one. Both are indescribably delicious. The vegetables have absorbed the rich flavor of the blackthroat seaperch broth. Everything was eaten up without a trace! The finale is the blackthroat seaperch rice, again luxurious in its deliciousness. Oh, the umami is strong and truly superb. Although I don't usually eat much rice for dinner, I couldn't resist getting seconds. Of course, I finished every single grain. Not to be missed is the soup made from the shabu-shabu pot broth, also delicious! And finally, dessert. Blackthroat seaperch is seriously delicious, as expected.

I enjoyed blackthroat seaperch prepared in various cooking styles, and each one was delicious. Not only the sashimi was tasty, but also the salt-grilled, shabu-shabu, and mixed rice dishes allowed me to savor it from various perspectives. The staff's thoughtful service was also remarkable. Excellent in terms of food, drinks, ambiance, and customer service – this restaurant has it all!