Ginza Nakamata Hanare / 銀座 中俣 はなれ

  • Tokyo : Ginza
  • Izakaya / Japanese cuisine, Seafood, Shabu-shabu

Specializing in the finest bluefin tuna weighing 500g or more

Our store specializes in the finest bluefin tuna weighing 500 grams or more!

~The finest course using an abundance of bluefin tuna!
We use only the highest quality tuna, including Uchidashi, which is the best quality tuna of its size. To bring out the true flavor of the fish, we serve it grilled, raw (sashimi), cooked, and in a variety of other ways that only a specialty restaurant can.

~Private rooms with the scent of wood
All seats at our restaurant, "Ginza Nakamata Hanare," are private rooms designed for your comfort and relaxation.
Please use it for business entertainment, special occasions such as anniversaries and dinners with your loved ones, or when you drop by Ginza.

Available Menu

  • Lunch and Dinner
    ¥12,100 With tax / Guest
    Available from 2 guests
    The "Ultimate" Bluefin Tuna Course

    This is an exquisite course that uses an abundance of throat blackfish.
    You can enjoy sashimi and dishes prepared using traditional Japanese cooking methods.

Signature menu

Restaurant Info

Map

Ginza Nakamata Hanare / 銀座 中俣 はなれ

Address
1F Komori Building, 3-12-17 Ginza Chuo Ward Tokyo
Access
Tokyo Metro Hibiya Line Ginza station, 4 minutes walk from Exit A6
Tokyo Metro Hibiya Line Higashi-ginza station, 1 min. walk from Exit A7
Tokyo Metro Hibiya Line Tsukiji station 10 minutes by walking
Phone
+81 50-5595-3091
Business Days / Hours
Monday 17:00-23:00
Tuesday 17:00-23:00
Wednesday 17:00-23:00
Thursday 17:00-23:00
Friday 17:00-23:00
Saturday 17:00-22:00
Regular holiday
Sunday,Holidays
Cancellation Policy
  • 50%Cancellation from 2 days before
  • 100%Cancellation made on the day
Cancellation fees are subject to the Cancellation Policy at the time the reservation is confirmed.
Payment Method at location
VISA, MASTER, AMERICAN EXPRESS, DINERS, JCB
Features
Private rooms
Time Frame
Dinner
There are no courses available for reservation at this time.