Course at a specialty restaurant of throat grouper
Selected Bluefin Tuna Course "Nodoguro
This course uses an abundance of carefully selected bluefin tuna, including Tsushima's "Benihitomi".
The images are for illustrative purposes only.
Fee] 12,100 yen (tax included)
Course Content
Appetizer: Seasonal small bowl of cooked food
sashimi: Thinly sliced fresh sea bream, seared Pacific bluefin tuna, button prawn
grilled half a piece of fresh sea bass
deep-fried fish paste with sea bream
Hot dish: Sea bass shabu and seasonal vegetables
Specialty: Rice cooked in an earthenware pot with fresh sea bream.
Fruits ■ Shizuoka-grown muskmelon (subject to change depending on season)
Selected Bluefin Tuna Course "Bluefin Tuna sashimi
This course uses an abundance of carefully selected bluefin tuna, including Tsushima's "Benihitomi".
The images are for illustrative purposes only.
Fee] 15,400 yen (tax included)
Course Content
Appetizer: Seasonal small bowl of cooked food
One dish: sashimi of fresh sea bass
sashimi: tuna and prawn
grilled half a piece of fresh sea bass
deep-fried fish paste with sea bream
Hot dish: Sea bass shabu and seasonal vegetables
Specialty: Rice cooked in an earthenware pot with fresh sea bream.
Fruits ■ Shizuoka-grown muskmelon (subject to change depending on season)
Red Eyes Bluefin Tuna Course "Holly
All throat grouper is prepared exclusively with Tsushima "Benihitomi".
This course is packed with everything the Nakamata Group has to offer.
Please enjoy "Nodoguro" prepared in a variety of ways by our artisans.
Please use it for business entertainment and dinners.
The images are for illustrative purposes only.
Fee] 24,000 yen (tax included)
Course Content
Appetizer: Seasonal small bowl of cooked food
One dish: sashimi of fresh sea bass
sashimi: tuna and prawn
grilled half a piece of fresh sea bass
deep-fried fish paste with sea bream
Hot dish: Sea bass shabu and seasonal vegetables
Specialty: Rice cooked in an earthenware pot with fresh sea bream.
Fruits ■ Shizuoka-grown muskmelon (subject to change depending on season)
Red Eyes Bluefin Tuna Course "Superior
All throat grouper is prepared exclusively with Tsushima "Benihitomi".
This course is packed with everything the Nakamata Group has to offer.
Please enjoy "Nodoguro" prepared in a variety of ways by our artisans.
Please use it for business entertainment and dinners.
The images are for illustrative purposes only.
Fee] 28,000 yen (tax included)
Course Content
Seasonal appetizers
Seared Sea Urchin and Sea Urchin
sashimi: Thinly sliced fresh sea bream, seared Pacific bluefin tuna, button prawn
grilled half a piece of fresh sea bass
deep-fried fish paste with sea bream
Hot dish: Sea bass shabu with king crab and seasonal vegetables
Specialty: Rice cooked in an earthenware pot with shaved cod roe
Shizuoka-grown muskmelon (subject to change depending on season)
Red Eyes Bluefin Tuna Course "Tsubaki
All throat grouper is prepared exclusively with Tsushima "Benihitomi".
This course is packed with everything the Nakamata Group has to offer.
Please enjoy "Nodoguro" prepared in a variety of ways by our artisans.
Please use it for business entertainment and dinners.
Fee] 20,000 yen (tax included)
Course Content
Appetizer: Seasonal small bowl of cooked food
sashimi: Thinly sliced fresh sea bream, seared Pacific bluefin tuna, button prawn
grilled half a piece of fresh sea bass
deep-fried fish paste with sea bream
Hot dish: Sea bass shabu and seasonal vegetables
Specialty: Rice cooked in an earthenware pot with fresh sea bream.
Fruits ■ Shizuoka-grown muskmelon (subject to change depending on season)
Selected Bluefin Tuna Course "Bluefin Tuna, Unotan, Kaisen
This course uses an abundance of carefully selected bluefin tuna, including Tsushima's "Benihitomi".
The images are for illustrative purposes only.
Fee] 17,600 yen (tax included)
Course Content
Appetizer: Seasonal small bowl of cooked food
Seared Sea Urchin and Sea Urchin
sashimi: Thinly sliced fresh sea bream, seared Pacific bluefin tuna, button prawn
grilled half a piece of fresh sea bass
deep-fried fish paste with sea bream
Hot dish: Sea bass shabu with king crab and seasonal vegetables
Specialty: Rice cooked in an earthenware pot with shaved cod roe
Fruits ■ Shizuoka-grown muskmelon (subject to change depending on season)
Contact Us
Click here to make a reservation
Store Information
Official] Nakamata Ginza Nakamata Kyokyu, Specializing in Bluefin Tuna
- address (e.g. of house)
- 〒104-0061
6-3-12 Ginza, Chuo-ku, Tokyo
Sukiya Building 1F - Access
- Closest Station: Ginza Station
- Phone number
- 03-6263-9035
- Business Hours
- Monday through Saturday, before and after holidays
17:00 - 23:00(L.O. 22:00) - regular closing day
- Sundays & Holidays