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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

（1avis）

JPY 26 000

Seafood

Chuo-ku, Tokyo, Japan

0

message

Réservation

Réservation possible・Réservation par procuration

Genre

Budget

JPY 26 000

Horaires d'ouverture

Adresse

Gare la plus proche

Gare de Ginnzaà0.30 kmGare de Hibiyaà0.37 kmGare de Uchisaiwaichouà0.50 km

Type de place

Comptoir Table Salle privée

Équipements

Pas de parking

Pas de toilettes japonaises

Non accessible aux personnes à mobilité réduite

Pas de Wi-Fi

Pas de prises électriques

Mode de paiement

Cartes acceptées

7 septembre à 4 octobre 2026

L	M	M	J	V	S	D
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27
28	29	30	10/1	2	3	4

：Réservation instantanée

：Demande de réservation

：Aucune place disponible

：Jours de fermeture

Il peut également être possible de réserver dans les restaurants affiliés.

Nakamata Nodoguro à Chuo-ku Nakamata Nodoguro à 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.

Évaluation

4.36（1avis）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Plat

-

Service

-

Ambiance

-

Bon rapport qualité-prix

-

Avis

Mami

@mami-532651

Japon

2025年7月30日

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