Tannabi Genshiyaki to Kuramoto Shochu no mise Nodoguro no Nakamata Tsukiji
炭火原始焼と蔵元焼酎の店 のどぐろの中俣 築地 / Nakamata Tsukiji, store of charcoal grill and shochu
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A Japanese space where you can enjoy exquisite nodoguro and a wide selection of sake
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Seat reservation only. 550 yen per person for appetizers
This is a course designed for business entertainment and dinners! In addition to Nakamata's specialty "5 pieces of fresh fish", rare steak of Yamayako's tuna and the highest grade of Nodoguro (Japanese bluefin tuna) are added in this luxurious course! All-you-can-drink is 120 minutes.
In addition to Nakamata's specialty "5 fresh fish platter" and "homemade Satsuma-age", we offer a luxurious double main course of char-grilled Satsuma black beef sirloin and the highest quality primal grilled Pacific bluefin tuna!
Seven dishes including the specialty, primal grilled bluefin tuna and five slices of sashimi. You can also enjoy a course of sake steamed with luxurious fatty sea bream. The photo is an image only.
In addition to Nakamata's specialty "5 pieces of fresh fish" and "homemade Satsuma-age", we offer a luxurious double main course of char-grilled Satsuma black beef sirloin and top-quality primal grilled Pacific bluefin tuna! The photo is an image only.
Seven dishes including the specialty, primal grilled bluefin tuna and five slices of sashimi. You can also enjoy the luxurious sake-steamed fatty sea bream. *Photographs are for reference only.
In ancient times, when there was neither gas nor electricity, fish were skewered and grilled around a bonfire. This cooking method is called 'Primitive Grilling.' By grilling the fish with its mouth facing down over charcoal, excess moisture evaporates, and the umami of the fish is concentrated. The best way to grill fish, that is 'Primitive Grilling.'
Our restaurant uses large and thick 'Nodoguro' that exceeds 500g, while the usual size is around 300g. Freshly caught and directly delivered from the fishing port, we proudly grill our 'highest quality Nodoguro' to perfection. *Please note that the price will change to 9,800 yen starting May 20, 2024. Thank you for your understanding. By serving it grilled, we create a dish that can only be made with thick Nodoguro, allowing you to enjoy the juicy fat while savoring the flavor of the flesh.
Plump and full of meat
Savory soy sauce grilled. Definitely with a hint of spicy mayo.
Mainly using large Hokkigai from Hokkaido, the flavor spreads the moment it enters your mouth.
Enjoy the highest quality zabuton with rich meat flavor and well-balanced marbling in a steak.
Simply seasoned with salt and pepper is recommended
We offer the highest quality fresh fish sourced daily from Toyosu, including natural bluefin tuna, live Hokkaido botan shrimp, Seki horse mackerel, and natural sea bream from Akashi. Enjoy the rare size of the shrimp in Tokyo, along with the tenderness and rich flavor of the top-grade sashimi, paired with our homemade Kyushu sweet soy sauce.
Every morning without fail, our staff personally selects and procures carefully chosen ingredients.
Our tuna is carefully selected, using the finest natural bluefin tuna that has never been frozen. Amazingly! This tuna is always included in our signature sashimi platter of five items! You will miss out if you don't try it. ◆ Due to limited quantity, we recommend reserving your order ◆
Mentaiko, Kibinago, Karasumi
Close friends with Mr. Yamada from the butcher shop! A mix of beef tendon and marbled meat.
With mentaiko sauce
We offer exquisite homemade satsuma age made with fresh seafood, served hot and freshly fried. This proud dish was born from a secret recipe passed down from the owner's grandmother, who is from Kagoshima. More and more customers are ordering it again and again due to its fluffy texture and rich flavor, which you won't find anywhere else. Please give it a try.
Please enjoy seasonal pickles made with seasonal vegetables.
This is a carefully made shio-kara without additives.
Marinated thoroughly in homemade sweet vinegar sauce.
Carefully selected Eihire. It has a slight sweetness.
When it comes to drinking, it's Karasumi. Definitely with Daikon!
Quickly grilled the best mentaiko from Hakata!
Luxuriously using high-quality spicy daikon, carefully selected from Kyoto. It's perfectly spicy and ideal for finishing! The soba broth generously uses bonito flakes from the local shop in Ibusuki City.
Grilled mentaiko from Hakata served with rice in tea
Grilled over charcoal until crispy and fragrant, with a fluffy interior.
Nodoguro flaked fish with broth for chazuke. Please note that quantity and price may vary depending on stock availability.
The long-held clay pots produce exquisite shochu.
The shochu that has arrived specially is all rare and has exquisite taste.
The first generation, Shigesuke Nakamata, began making shochu in Ibusuki City, Kagoshima Prefecture in the 37th year of the Meiji era. The shochu, which was favored by the Shimazu family, was sold exclusively in Kagoshima and is still a rare find in Tokyo today. Even after more than 100 years, the spirit of that sake-making has been passed down without change. To experience this, we enter the brewery every autumn and participate in all stages of production, from processing the sweet potatoes. The taste of the shochu, which we are also involved in making, is here.
Best seller! Recommended! This shochu is easy to drink while having a rich flavor. For those trying shochu for the first time or those who drink shochu from the distillery, start with Kirino. Ingredients: Sweet potato, rice koji. Alcohol content: 25 degrees.
Kurochiyoka is a traditional shochu warming vessel from Kagoshima that has been passed down for generations. It involves mixing shochu and water in a 1:1 ratio and aging for more than three days. It is characterized by the rising aroma of sweet potatoes and a deep flavor enhanced by smoothness.
[Directly Shipped from the Brewery] Enjoy a tasting of three recommended types of sweet potato shochu.
Did angels and demons fall in love? A forbidden blend of three different base spirits. Ingredients: sweet potato (Kogane Sengan)・rice koji Alcohol content: 25 degrees
A strong shochu. The rich aroma of sweet potatoes comes through. Ingredients: sweet potatoes (Kogane Sengan) and rice koji. Alcohol content: 25 degrees.
The depth of black koji and the rich aroma of sweet potatoes. A masterpiece confidently crafted by the representative of the brewery, who is the 8th descendant of Hamasaki Taiheiji. Ingredients: Kogane Senkan, rice koji (black koji gold) Alcohol content: 25 degrees
A shochu that strongly conveys authentic sweet potato shochu. This is a shochu that those who love sweet potato shochu will agree with. Ingredients: Kogane Senkan sweet potatoes, rice koji (black koji gold) Alcohol content: 25 degrees
We will provide the recommended sake of the day. Please ask the staff.
Although it is finished dry, if you want to feel the gentleness of the rice and the natural umami, this is it!! Origin: Tochigi Prefecture, Manufacturer: Kobayashi Sake Brewery, Type: Daiginjo Sake
It is characterized by a rich aroma reminiscent of melon. Origin: Fukushima Prefecture, Manufacturer: Miyasaka Brewing, Type: Junmai Sake
A pure rice sake brewed using 100% 'Kyoto Radiance' from Kyoto. Slightly sweet. Origin: Kyoto Prefecture, Manufacturer: Gekkeikan, Type: Special Junmai
Made with 'Japanese jars used for a hundred years' using 'green plums' from Kagoshima Prefecture, original sake 'Kirino', and 'rock sugar'.
A refreshing yuzu sake produced using Phoenix Beautiful Rice, production area: Tochigi
This plum wine is finished with brandy, giving it a rich flavor that makes you feel 'premium'. Production area: Tochigi
Premium beer with deep richness and a gorgeous aroma
Non-alcoholic beer with 0 calories, 0 carbohydrates, and 0 alcohol
With a light mouthfeel, it enhances the flavors of the dishes.
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