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Sakana No Nakamata Ginza / 魚の中俣銀座

Tokyo : Ginza
Izakaya / Japanese cuisine

Counter seating is popular for the finest sashimi, natural Pacific bluefin tuna, and top-quality bluefin tuna, all prepared right in front of you.

A restaurant where you can enjoy the specialty 5-piece fresh fish platter that includes natural tuna and morning glory prawns, and Nakamata shochu (distilled liquor) directly shipped from the brewery.

We offer the finest sashimi and shochu directly from the brewery, as well as the finest "nodoguro" (bluefin tuna) and other carefully selected ingredients purchased daily at the Toyosu market.

Reservations for a la carte dining are accepted up to one week prior to the reservation date.
Depending on the time and number of people, we may be able to offer reservations other than those listed above, so please call the restaurant.

Available Menu

Lunch and Dinner

¥8,800 With tax / Guest

Available from 2 guests

oceanic course

This course combines seasonal ingredients with our popular grilled nodoguro (sea bream). The luxurious menu also includes our famous 5-piece sashimi platter and seafood shabu shabu using the freshest fish available on the day.
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Signature menu

Five pieces of sashimi

¥1,500

The finest sashimi. Please try this first.
grilled whole nodoguro

¥4,400

Focusing on Nodoguro weighing more than 400 grams, this is a fatty Nodoguro.
Homemade Satsuma

¥780

We are particular about preparing, kneading, kneading, and frying freshly in the store.
Bowl of rice topped with a bowl of raw tuna

¥990

Limited edition product.
Today's grilled vegetables

¥1,320

Assorted three kinds of vegetables recommended for the day.
Fish Nakamata Salad

¥770

A fish fillet is served as a luxurious garnish.
Dashi-maki (rolled fish ball) with soft roe of torafugu

¥1,320

Top quality torafugu milt with roe. This is a menu only available at our restaurant.
Grilled live tiger prawns with salt

¥550

Live tiger prawns served in their shells.
2 crab croquettes

¥1,200

Plenty of crab meat
children's haircut having hair in the rear that reaches the nape of the neck

¥660

We pickle our rice bran in a bed of salted rice bran that has been handed down from generation to generation.

Restaurant Info

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