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のどぐろ専門銀座中俣極

Name: のどぐろ専門 銀座中俣 極
Address: Tokyo 6-3-12 Ginza Chuo-ku, Tokyo 1F, Sukiya House, Tokyo 104-0061, Chuo-ku, Tokyo, JP
Telephone: +81362639035
Price range: JPY 26,000
Rating: 4.36

4.36

（1 reviews）

JPY 26,000

Seafood

Chuo-ku, Tokyo, Japan

0

Messages

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 26,000

Hours

Address

Nearby stations

0.30km from Ginnza station0.37km from Hibiya station0.50km from Uchisaiwaichou station

Seating Options

Counter Table Private Room

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted

September 13 to October 10, 2026

S	M	T	W	T	F	S
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	10/1	2	3
4	5	6	7	8	9	10

：Real-time reservation

：Request

：No available seats

：Closed

Reservations may be possible at affiliated stores

Nakamata Nodoguro in Chuo-ku Nakamata Nodoguro in Tokyo

A specialty restaurant where you can savor exquisite nodoguro dishes

Ginza Nakamata Kyoku specializes in dishes made with the rare Tsushima-produced nodoguro, known as "Benitomi." The interior is clean and designed in a traditional Japanese style, and you can enjoy a live kitchen experience at the counter seats where dishes are prepared right in front of you. It offers a comfortable dining experience suitable for a wide range of occasions.

Ratings

4.36（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

Mami

@mami-532651

Japan

Jul 30, 2025

4.1

I heard that I could fully enjoy nodoguro in a calm space in Ginza, so I visited. First, the simmered isozukuri shellfish and blanched greens served in a small bowl had a gentle flavor that heightened my expectations for the meal. The next dish, grilled nodoguro wrapped with sea urchin in nori, was surprisingly delicious with a combination of savory and sweetness. The thinly sliced red-eyed fish was melt-in-your-mouth tender, and the umami was perfectly highlighted with just sudachi and salt. The salt-grilled fish had crispy skin and fluffy flesh, making it a flavor that naturally encouraged me to drink more. The aroma of the clay pot rice topped with karasumi at the end was luxurious, and I left the table feeling happy until the very end.

1