Nodoguro is known as a high-grade fish in Japan. It is one of the rare fishes that you should have the freshest ones when you visit Japan. What is Nodoguro? How does it taste like? And there is the best place to try Nodoguro in Tokyo. Nakamata, the only Nodoguro specialized restaurant in Japan, stocks the finest ones from Toyosu (formerly Tsukiji) Fish Market every morning and offers Nodoguro in various ways at their restaurants in Ginza, Tsukiji, etc.
What is Nodoguro (Akamutsu)?
Nodoguro is called Blackthroat seaperch or rosy seabass in English. The common Japanese name is Nodoguro, although some regions call it Akamutsu. Since we can catch them only in limited areas such as the coast of the Sea of Japan, even Japanese locals do not have many opportunities to try them.
They are white fish like sea breams or flounders, containing a lot more fat and considered as a luxury fish in Japan. The soft and rich meat with high-quality fat lets us enjoy the savory flavors no matter how it’s cooked. Many Japanese get attracted to fatty texture and delicate flavors of Nodoguro once they have it and dream for another day to have it again.
Most fishes become fatter towards spawning time and taste the best before they lay eggs. Some fishes lose fat or nutrition after the season. However, many people say that changes to Nodoguro are very subtle. Some people prefer to have Nodoguro during spawning time because they like to have it stewed with eggs. It’s one of the rare fishes that keep being delicious throughout the year.
Japan is surrounded by sea, and we can have fresh seafood anywhere in Japan. If you are planning a trip to Japan, I would strongly recommend having fresh seafood. And try the highest grades at Nakamata, the only Nodoguro-specialized restaurant group who serves fresh Nodoguro in Ginza and Tsukiji area.
Nakamata Shuzo group is the Nodoguro specialized restaurant in Ginza and Tsukiji area
Nakamata is probably the only Nodoguro specialized restaurant in Japan. They own six restaurants mainly in Ginza and Tsukiji area, and you can try Nodoguro at any of their restaurants. The restaurant has excellent reputations from locals and tourists alike, as they are top 0.6% (approximately) among approx. 860,000 restaurants in all Japan on the largest restaurant review forum in Japan. They have many attractions to prove that they are the best place to taste Nodoguro in Japan:
Their Nodoguro is the freshest with highest quality
They only serve thick and big Nodoguro over 500 grams each. Considering the average size of a Nodoguro is around 200 grams, it is obvious that their Nodoguro is big. They know everything about Nodoguro and serve it in various ways to make you experience different attractions of Nodoguro:
Sashimi: You can taste the natural flavor of fresh Nodoguro.
Sugatayaki (grilled): This is their signature menu and the most popular dish on the menu. You can taste both crispy textures of the skin and fluffy juicy texture of the meat. Enjoy the contrast.
Shabu-Shabu: You can feel the sophisticated and dense flavor shut inside by just boiling it for a few seconds.
Nodoguro-meshi (Nodoguro rice): They experimented a lot to find the golden balance of vinegar and Shiso leaves in the rice to make the flavor of Nodoguro at its best. They are also particular about how long they cook Nodoguro to achieve the perfect balance of sweetness and softness of Nodoguro.
There are many more menus that I could not introduce here. Visit the restaurant and find out!
Cook the high-grade fish with the highest quality charcoals
They use the highest quality charcoals called “Kishu Binchotan.” It is known for being the most expensive charcoals in the world! Although it can make ingredients super fluffy by stable heating power for a long time and a large amount of far infrared rays, charcoals often crush from the balance of water content and air. Chefs require specialized training to be able to use Kishu Binchotan properly, so not all restaurants can use it. However, there are experienced chefs in Nakamata, and with the best charcoals in the world, they can make the potential of Nodoguro fully exposed.
Works extra hard to stock the freshest fish
They visit Toyosu (formally Tsukiji) Fish Market, the world’s greatest fish market which gathers the best quality food from all over Japan, every morning to stock the finest and freshest fish. The same quality of fish they stock here is used in high-end sushi restaurants. The professionals who are expert about distinguishing fresh ones will assure Nakamata to serve the best quality fish every night.
The marriage of best-quality Nodoguro and Shochu offered by the 100 years continuing distillery
Nakamata is not just a restaurant. They are owned by the Shochu distillery with over 100 years of history. Shochu is a distilled liquor and is very popular in Japan. Many people imagine about Japanese sake when they think about alcoholic beverages in Japan. However, the amount of Shochu consumption in Japan is larger than sake. (source: National Tax Agency) Which means locals drink Shochu more than sake, so we could say that drinking Shochu is a more local experience than drinking sake! Why don’t you try the first Shochu at Nakamata and feel like a local?
“All staffs visit Toyosu (formerly Tsukiji) Fish Market every morning to provide the best quality seafood to our customers. We are extremely particular about Nodoguro, and we aim to provide the best quality of Nodoguro in Japan. I hope you visit Nakamata and try the delicious Nodoguro fish as a memory for visiting Japan.” Shinsuke Nakamata, the vice president of Nakamata Shuzo, says.
Would you like to visit Nakamata? Find the nearest branch from the list below and make a reservation for tomorrow! A perfect Nodoguro dining experience is waiting for you.
Address: B1, 4-chome-10-12 Ginza, Chuo City, Tokyo
Ginza Nakamata Hanare
1F&2F, 3-chome-12-17 Ginza, Chuo City, Tokyo
Nodoguro No Nakamata Tsukiji
Address: 2-chome-15-15 Tsukiji, Chuo City, Tokyo
Nakamata Shuzo Yakata
2-chome-18-2 Hatchobori, Chuo City, Tokyo
Nakamata Shuzo Mosuke
1F, 4-chome-9-9 Hatchobori, Chuo City, Tokyo
B1, 1-chome-9-12 Ginza, Chuo City, Tokyo
In cooperation with Zagat