Ginza Nodaya

The 'Orido Eggplant', which comes into season twice a year in Shizuoka (formerly Shimizu City), was a favorite of Tokugawa Ieyasu, the first shogun of the Tokugawa shogunate!!! The eggplant, known as 'Orido Eggplant', is round and has a soft interior!!! It is a popular seasonal dish. Please enjoy it as if you were Ieyasu!!!

Rice cooked in an earthen pot with plenty of fresh sakura shrimp! There are two fishing seasons: spring fishing (from April 1 to early June) and autumn fishing (from November 1 to the end of the year). When you open the lid after cooking with fresh sakura shrimp, the aroma spreads... and the moment it touches your mouth, the flavor fills your palate. This is a recommended seasonal dish!!!

This is fresh shirasu from Yomuno, Shizuoka Prefecture. Enjoy it lightly with ginger soy sauce.

The 'Sakura Shrimp Autumn Fishery' opens on November 1st. Sakura shrimp fishing occurs in spring (early April to early June) and autumn (early November to around December 25th). They are caught at Yui Port in Shizuoka City and at Oigawa Port, which has now merged into Yaizu City. The shrimp are sourced directly from the Shizuoka market, cleaned to maintain freshness, and stored in quick-freeze before being sent to Ginza. If sourced in Tokyo, it takes two days in a raw state, so we can serve them in a fresher condition.

Tempura made only with fresh raw sakura shrimp directly from Shizuoka!!! By frying it raw, you can enjoy the flavor and crispy texture.

1 Fuji, 2 Hawk, 3 Eggplant... 4 is a fan, 5 is tobacco, 6 is a blind man... and so on, in the order of favorite things of Tokugawa Ieyasu, the first shogun of the Tokugawa shogunate. The 3 eggplants refer to the 'Orido Eggplant' harvested in Orido (a place name) in Shizuoka (formerly Shimizu City)!!! This was the third favorite food of the shogun who could get anything at that time!!! It is a cute round eggplant, but inside it is soft and juicy! Grilled with butter and soy sauce on a ceramic plate!!! The moment you open the lid, the aroma of burnt butter spreads, and the texture is very juicy! I hope you enjoy it feeling like Ieyasu!!!

It is topped generously with freshly boiled shirasu from Yomozu.

Fresh tuna sashimi mixed with wasabi pickles from Shizuoka. This dish is perfect as a snack with sake. Definitely enjoy it with local sake from Shizuoka!

The compatibility of Shizuoka specialty wasabi pickles and tofu is outstanding.

Tamagoyaki with Shirasu from Yosuno, Shizuoka!

A dish made with fish paste, large pieces of scallops, and peeled shrimp, steamed in a bamboo steamer. It is served hot with Edo period soy sauce 'Irizake'.

Plenty of boiled shirasu delivered from Yosuno Port in Shizuoka! Served hot using a Yanagawa pot. This is a popular dish!!!

Fresh raw sakura shrimp caught in Shizuoka, Yui Port, and Oigawa Port is used for this 'tempura'. The flavor of the sakura shrimp is enhanced by frying! Please enjoy the crispy texture and the flavor that spreads throughout your mouth!!!

Two pieces per plate

"One Fuji, Two Hawks, Three Eggplants" is the order of favorites of Tokugawa Ieyasu, the first shogun!!! The three eggplants refer to the Orido eggplant from Shizuoka, Shimizu. It is a soft and sweet eggplant. *Availability may vary by season. It pairs exceptionally well with a rich dengaku miso!!!

Soft 'Orido Eggplant' is fried and served with a generous amount of grated daikon in tempura dipping sauce. A popular dish.

A symbol of autumn, 'Ginkgo'. The skin is removed for easy eating.

A salad with fresh sashimi and fresh vegetables. Served with homemade Japanese-style dressing. Half size (1500 yen)

A salad made with the representative fruit tomato of Shizuoka, 'Amela Tomato'. By the way, the sugar content of Amela Tomato is highest in January and February. Half size 900 yen.

Grilled Shizuoka specialty 'Black Hanpen' served with ginger soy sauce. The sweetness of the black hanpen is enhanced. 2 pieces per plate.

A dish with seasoned natto stuffed in deep-fried tofu and grilled. The aroma of the deep-fried tofu and the natto complement each other perfectly.

Thick fried tofu from the long-established tofu shop, 'Kobayashi Tofu Shop', which is dense and smooth. It's delicious. Half size (650 yen)

Shizuoka's brand beef 'Shizuoka Sodachi'. It is a brand of beef that cannot be called 'Shizuoka Sodachi' unless it receives A4 or A5 certification at the time of shipment. In our restaurant, we serve the 'shin' part of the thigh, which is a rare marbled cut of thigh meat. It has a rich flavor without being overwhelming! Very popular.

Skewers of Shizuoka Grown (Shizuoka Brand Beef). Enjoy the meat with plenty of authentic wasabi from Yutoki, Shizuoka! The pairing with wasabi is excellent.

Fresh saury caught in Suruga Bay, filleted into three pieces and grilled on skewers with leeks. It is also offered in banquet courses and is very well received. 800 yen per skewer.

The autumn flavor 'sweet potato'. Roasted sweet potatoes with honey and butter!!! A snack that resembles a dessert. It seems popular among women, but it is also loved by older men.

Grilled pork made from wild boar caught in traps in the Shimada, Kawane, and Oigawa areas of Shizuoka, carefully processed and bled. Served with skewers of green onions and okra. It features a pleasant texture and rich flavor of fat.

Like boar, the 'deer' caught in traps from the Shimada, Kawane, and Oigawa areas are properly processed to eliminate any odor, resulting in a tender texture that is high in iron and low in calories. It is especially recommended for women. The cut is from the thigh, but I believe it is not tough and can be enjoyed deliciously.

We source fresh fish from Toyosu, Shizuoka, and Tsukiji with great care. Using seasonal fish, we serve it with authentic wasabi from Yutoki in Shizuoka, blue seaweed from Lake Hamana, and soy sauce from Gotemba in Shizuoka that does not overpower the fish. Sashimi is one of the popular dishes at our restaurant, alongside oden. The photo shows a serving for two.

Using sakura shrimp from Yui, Shizuoka. By cooking with fresh sakura shrimp, the rice captures the deliciousness and flavor of the shrimp. *Please note that it may not be available depending on the season. Ordering in advance will ensure it is cooked deliciously! 2500 yen per cup (serves about 3 lightly).

Using dried shirasu from Shizuoka, you can taste the deliciousness of the dried shirasu and the flavor of ginger from the cooked rice. Please order early for the best flavor. Starting from 1850 for 1 go (light serving for 3 people).

Although it is limited to autumn, it is the king of mushrooms that represents the season. Cooked in a clay pot with one cup of rice. The aroma of matsutake and ginkgo stimulates the appetite. It is also popular for takeout.

This restaurant mainly offers ingredients from Shizuoka, so it is often referred to as 'Fujinomiya Yakisoba', but in Shizuoka City, steamed noodles like those used in Fujinomiya Yakisoba are not commonly used. Our shop uses special 'boiled noodles' sourced from a noodle factory in Shizuoka City. The texture is characterized by its chewiness. The sauce is 'Ebisu Sauce' from Hamamatsu's 'Torii Foods'! It's a refreshing yakisoba and a popular menu item!

This is a hearty 'Fish Head Soup' made using fresh fish parts such as the head and collar, ensuring a rich broth. The type of fish used varies by day, but it is always a fish that provides good flavor. It is served in a large bowl, making it suitable for two people to enjoy.

Served with pickled vegetables and fresh seaweed soup from Lake Hamana. The fillings are salmon and pickled plum.

Oden chazuke made with the broth of Kanto oden. It is recommended as a final dish. It contains salmon and pickled plum. It is gentle on the stomach after drinking our oden broth and wasabi.

Recommended for groups who want just a little at the end. If it's light, it can serve 2 to 3 people. If it's for one person, the amount of rice can be adjusted. Please let us know.