Hyperlocal Tokyo

This highly popular restaurant has been selected as one of the "Tabelog Izakaya 100 Best" restaurants. I made a reservation on Tabelog for the "Goku Nodoguro Course" (¥12,100) and visited on a weekday at 8:30 PM. The course included the following dishes: * Seasonal Appetizer * Fresh Fish 5-Piece Platter * Salt-Grilled Nodoguro * Famous Nodoguro Satsuma-age (Fish Cake) * Nodoguro Shabu-shabu * Whole Nodoguro in a Clay Pot Rice * Homemade Warabi-mochi (Bracken Starch Jelly) Every dish was delicious, but the "Salt-Grilled Nodoguro" and "Whole Nodoguro in a Clay Pot Rice" were absolutely exquisite. The "Salt-Grilled Nodoguro" was perfectly roasted, with a tantalizing aroma. One bite revealed the exquisite fat content of the Nodoguro, perfectly balanced with the right amount of salt, creating a rich flavor that filled my mouth. It was the perfect accompaniment to shochu. The "Whole Nodoguro in a Clay Pot Rice" was a satisfyingly sweet and fluffy dish that made for a wonderful ending to the meal. The "Nodoguro Specialty Ginza Nakamata" also impressed me with its friendly and attentive staff. It's a great place to enjoy delicious Nodoguro to your heart's content in a pleasant atmosphere.

A restaurant where you can fully indulge in incredibly delicious 'nodoguro' (blackthroat seaperch) until your heart's content. We made a reservation for a table of seven. This time, we chose the 'nodoguro' all-you-can-eat course. The base price was around 16,000 yen. The satisfaction level was incredibly high. Not only did the food come out, but they also showed us the 'nodoguro' before it was served, and the rice before it was cooked, adding an element of entertainment. The service was also excellent, making it a very enjoyable experience. We chose a bottle of 'Kirino' shochu. It was a one-liter bottle, but it was practically all-you-can-drink, making it a great deal. The soda highball was incredibly delicious. Even those who don't usually drink shochu would find it very palatable. We drank it down without a second thought. In the end, the seven of us finished the whole bottle. The 'nodoguro' itself was all incredibly delicious. The seared sashimi was especially amazing. The salt-grilled 'nodoguro' was also incredibly delicious. By the time the 'nodoguro' shabu-shabu came out, we were already full, but the 'nodoguro' in the shabu-shabu was also incredibly delicious, with its rich, fatty flavor. All the other sashimi was also excellent. The restaurant isn't very big, so it might feel a bit cramped, but you'll forget all about it once you start eating. Only card payments are accepted. American Express is also accepted. Course meals should be reserved at least three days in advance.

Renowned for its white flesh that melts in your mouth, the Akamutsu, a high-end fish also known as "Nodoguro," is a true delicacy. You can enjoy a Nodoguro course at "Nodoguro Senmon Ginza Nakamata," a restaurant located in a prime spot in Ginza. I made a reservation in advance for the "Nodoguro Zukushi" course, which includes Nodoguro sashimi and shabu-shabu, and visited the restaurant on the day. 【Nodoguro Zukushi Course】 - Seasonal Appetizer - Nodoguro Sashimi - Five-Piece Selection of Fresh Fish - Nodoguro Salt-Grilled (Half) - Famous Satsuma-age (Fish Cake) - Nodoguro Shabu-shabu - Whole Fish Rice Pot - Warabi Mochi (Bracken Starch Jelly) The Nodoguro sashimi is a highlight, offering both raw and lightly seared options. The fatty flesh is incredibly smooth and melts in your mouth, releasing a burst of flavor. It's hard to choose between the two, but the seared version is absolutely delicious! The five-piece selection of fresh fish includes Botan Ebi (Japanese Mantis Shrimp), which is deep-fried with the head, a delightful touch. Next comes the salt-grilled Nodoguro. This dish is simply phenomenal. The skin is perfectly crispy, while the inside remains tender and juicy. The fish is incredibly fatty and the salt seasoning is spot-on. It's good enough to eat with rice alone. The Satsuma-age is soft and fluffy, with a pleasant sweetness. It's said to contain corn, adding a fun textural element. The Nodoguro shabu-shabu is a treat, with the staff expertly cooking the fish to both rare and well-done levels at the start. After enjoying the shabu-shabu, you can use the remaining broth to cook rice. This rice dish is another winner! The rice absorbs the delicious flavors of the Nodoguro and is cooked to perfection. Every bite makes you appreciate the exquisite taste of Nodoguro. Finally, the Warabi Mochi cleanses your palate. While the overall volume is modest, it's a satisfying meal for a drinking occasion. The best part is being able to enjoy Nodoguro prepared in various ways.

I visited Nakamata, a restaurant specializing in nodoguro (blackthroat seaperch). I had the course menu and was very satisfied. The nodoguro, of course, had absolutely no fishy smell and melted in my mouth. It was the best nodoguro I've ever had. Not only was the sashimi delicious, but I also enjoyed it in various ways, including salt-grilled, shabu-shabu, and rice cooked with it. This restaurant is run by Nakamata Shuzo, a sake brewery, so I had their special sweet potato shochu, served in a "naminami rock" style, which is a generous amount of shochu on the rocks. Although it was sweet potato shochu, it had a refined aroma and was easy to drink. I got drunk quickly, which was the only regret, as I couldn't try the other shochus (laughs). I will definitely go back again.

Nodonoguro Specialty Shop Nakamata is currently operating under the same roof as the Torafugu (Pufferfish) Shop Nakamata, located directly in front. This unique arrangement allows guests to enjoy both the Nodonoguro and Torafugu courses simultaneously. However, the operating format may change depending on future circumstances. This was my first time trying Nodonoguro. The fish was incredibly rich and flavorful, with a delicate, refined taste. Every dish was exceptional and incredibly delicious. The lunch course, while featuring fewer dishes than the dinner course, offers a generous portion at half the price, making it a great value. The course concludes with Nodonoguro rice, which you can enjoy with a broth poured over it, similar to a Hitsumabushi. The broth is infused with a rich blend of bonito, kombu, and Nodonoguro, creating a deep and complex flavor. The Torafugu course was also incredibly delicious, right down to the final Torafugu rice. The service was excellent as well!