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Ginza Nakamata, a Nodoguro Fish Restaurant
Offers the finest quality Nodoguro prepared in various cooking styles.
Nodoguro is a top quality fish known as Rosy Seabass or Blackthroat Seaperch in English.
Ginza Nakamata is a restaurant specializing in Nodoguro dishes, prepared using a variety of cooking styles such as sashimi, grilled with salt, simmered or shabu-shabu hotpot.
Primarily sourcing the "Benihitomi" brand from off the coast of Tsushima, Nagasaki Prefecture, they procure the highest quality Nodoguro, each weighing over 400g and known for their large, meaty fillets. You can taste the sweetness of this Nodoguro because its natural prey is shrimp.
We also offer a popular dining course for guests to enjoy Nodoguro to the full.
Highlights
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Enjoy a large, thick, top-quality Nodoguro.
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Private rooms also available.
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The only restaurant in Japan where you can enjoy a full course exclusively featuring Nodoguro.
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The spacious seating is suitable for entertaining guests or important dining occasions.
Photos
Official FAQs
Frequently Asked Questions have been vetted and answered directly by each listing.
Q
Do you have menus in foreign languages or with pictures? (If so, please let us know the languages available.)
Yes, we do.
Q
Can I get take-out?
Takeout is available for some menu items.
Q
Is there free Wi-Fi available in the restaurant?
Yes.
Q
Is it possible to reserve a seat?
Seat reservations are possible. For guests from abroad, it's recommended to make a reservation through the hotel concierge or via someone from Japan.
Q
Are there smoking areas?
There is a provisional smoking area available.
Reviews
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Details
- Name in Japanese
- のどぐろ専門 銀座中俣
- Postal Code
- 104-0061
- Address
- B1, Ginza Samaria Building, 4-10-12 Ginza, Chuo-ku, Tokyo
- Telephone
- 03-6264-3229
- Closed
- Sundays and holidays
- Business Hours
- 5:00pm - 11:00pm (L.O.10:00pm)
- Budget
- ~14,999yen
- Access
- Just near exit A2, Higashi-ginza Station on the Tokyo Metro Hibiya Line
- Credit Cards
- Accepted
- Official Website
- Official Website (English)
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