Nakamata Sake Brewery

The best way to grill fish. In the past, when there was no gas or 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. We use large, thick 'nodoguro' that exceeds 500g, while the usual size is around 300g. Freshly caught and directly delivered from the fishing port, we lavishly grill a whole 'premium nodoguro' that boasts exceptional freshness. The true flavor comes from grilling; while simmering is also delicious, serving it grilled creates a dish that can only be made with high-quality, thick nodoguro over 500g, allowing you to enjoy the juicy fat that bursts when you take a bite, while savoring the umami of the flesh. The skin is crispy and fragrant, and the fluffy flesh, concentrated with umami, is sure to be well-received. Our nodoguro is raised on shrimp, which adds a hint of sweetness. Please experience this deliciousness from another dimension at least once.

A5 rank rare cut

Simply recommended with salt and pepper

A specialty of our sister store, Nakamata Sake Brewery and Mosuke! The chef has scoured early in the morning to obtain the highest quality fish that cannot be replicated elsewhere. Enjoy it with our homemade soy sauce!

Additive-free Satsuma age made from fish such as sweetfish and ishmachi, which have been passed down through the traditional taste of the brewery. The blend ratio is the secret to its deliciousness, ensuring the perfect balance of sweetness and umami. The seasoning is based on the secret recipe of the owner's grandmother, Teruko Nakamata.

Mentaiko, Kibinago, Karasumi

Close friends with Mr. Yamada from the butcher shop! A mix of beef tendon and marbled meat!

Eaten with mentaiko sauce.

The dashi is delicious. The eggs are delicious, the craftsman's skill is great, there is no doubt about it.

Luxuriously grilled over charcoal, the thick legs of Hokkaido king crab are fragrant, colorful, and juicy!

Savory soy sauce grilled. Definitely with a hint of mayonnaise.

Please enjoy seasonal pickles made with seasonal vegetables.

This is a fermented fish made only with salt, focusing on no additives.

Marinated thoroughly in homemade sweet vinegar sauce

Luxuriously made with the best Akashi octopus in Japan.

Carefully selected Eihire. It has a slight sweetness.

When it comes to snacks with sake, it's karasumi. Definitely with daikon!

Quickly grilled the highest quality mentaiko from Hakata!

Luxuriously using high-quality spicy daikon, carefully selected from Kyoto, it's perfectly spicy and ideal for finishing!

Grilled mentaiko from Hakata served with tea over rice.

Grilled over charcoal until crispy and fragrant, with a fluffy interior.