Nodoguro no Nakamata Shinbashi
のどぐろの中俣 新橋
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Savor exquisite seafood at a renowned nodoguro restaurant
Puntos destacados
Valoraciones
Reseñas
Carta
In addition to Nakamata's specialty "5 fresh fish platter" and "homemade Satsuma-age", we offer a luxurious double main course of Satsuma Black Beef Zabuton Steak and Top Quality Bluefin Tuna Genshiryaki! Appetizer] Grilled seasonal vegetables [Sashimi] Specialty! Sashimi】 Grilled seasonal vegetables 【Appetizer】 Grilled seasonal vegetables 【Sashimi】 Grilled seasonal vegetables 【Sashimi】 Five fresh sashimi caught in the morning 【Yaki-mono】 Grilled fresh fresh Sea Bass per person (size will be smaller) 【Fried】 Homemade hand-made Satsuma-age【Yaki-mono】 Satsuma Black Wagyu Zabuton steak 【Settlement】 Bukkake-soba【Sweet】 Warabi rice cake 【Food items may change depending on the availability.
In addition to Nakamata's specialty "5 fresh fish platter" and "homemade Satsuma-age", we offer a luxurious double main course of Satsuma Black Beef Zabuton Steak and Top Quality Bluefin Tuna Genshiryaki! Appetizer] Grilled seasonal vegetables [Sashimi] Specialty! Sashimi] Sashimi of seasonal vegetables [Sashimi] Specialty! 5 pieces of sashimi of fresh fish caught in the morning [Grilled] One piece of grilled fresh fresh sea bass per person (size will be smaller) [Fried] Homemade hand-rolled Satsuma-age [Grilled] Satsuma blackened Japanese beef zabuton steak [Finish] Rice cooked in earthen pot with fresh sea bass [Sweet] Warabi rice cake *The ingredients may change according to the availability.
In ancient times, when there was neither gas nor electricity, fish were skewered and grilled around a campfire. 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 400g, while the usual size is around 300g. Freshly caught and directly delivered from the fishing port, we proudly grill the 'highest quality Nodoguro' to perfection. By serving it grilled, it becomes a dish that can only be made with the thick Nodoguro, allowing you to enjoy the juicy fat while savoring the flavor of the flesh. ◆ Due to limited quantity, we recommend making a reservation ◆
Savory soy sauce grilled. Definitely with a hint of mayonnaise.
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.
Simple salt and pepper is recommended
We offer the highest quality fresh fish sourced daily from Toyosu, including natural bluefin tuna, Hokkaido botan shrimp, Seki horse mackerel, and natural sea bream from Akashi. Enjoy the finest sashimi, featuring large shrimp that are rare in the city, with a firm texture and rich flavor, paired with our homemade Kyushu sweet soy sauce.
Every morning without fail, our staff personally selects and procures carefully chosen ingredients.
We are particular about our tuna and use only 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 in advance ◆
Mentaiko, Kibinago, Karasumi
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 that 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.
Pickled thoroughly in homemade sweet vinegar sauce.
Carefully selected skate wing. It has a slight sweetness.
When it comes to drinking snacks, it's Karasumi. Definitely with daikon!
The finest mentaiko has been quickly grilled!
Luxuriously using high-quality spicy daikon, it's perfectly spicy and ideal for finishing!
Grilled mentaiko served with chazuke
Crispy and fragrant on the outside, fluffy and well-cooked on the inside
The long-held clay pots produce exquisite shochu.
The shochu that has been specially imported 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, is sold exclusively in Kagoshima and is still a rare find in Tokyo. Even after more than 110 years, the spirit of this sake-making has been passed down without change. To experience this, we enter the brewery every autumn and participate in all manufacturing processes from the handling of sweet potatoes. The taste of the shochu that we are 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 a distillery, start with Kirino. Ingredients: Sweet potato, rice malt. Alcohol content: 25 degrees.
Did angels and demons fall in love? A forbidden blend of three different base spirits. Ingredients: sweet potato (Kogane Sengan)・rice malt 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. This exquisite product is 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 the essence of authentic sweet potato shochu. This is a shochu that those who love sweet potato shochu will appreciate. Ingredients: Kogane Senkan sweet potatoes, rice koji (black koji gold) Alcohol content: 25 degrees
Although it is finished dry, if you want to feel the gentleness of the rice and the natural flavor, this is it!! Origin: Tochigi Prefecture, Manufacturer: Kobayashi Sake Brewery, Type: Daiginjo Sake
It is characterized by a rich aroma with a scent like melon. Origin: Fukushima Prefecture, Manufacturer: Miyasaka Brewing, Type: Junmai Sake
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
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