I went to a charcoal-grilled restaurant where you can enjoy delicious and cost-effective nodoguro (blackthroat seaperch) during the Nodoguro Festival. The restaurant, which opened in August, has a small counter with 6 seats, but there are also table seats on the second floor. Here are some of the dishes I tried: - Nodoguro aburi-zukuri (seared nodoguro) for 1,830 yen: The nodoguro was incredibly delicious, with its fatty and melt-in-your-mouth texture. A must-try! - Nodoguro sumibi-yaki (charcoal-grilled nodoguro) for 1,830 yen: The head-on nodoguro had a tender and sweet flavor that melted in my mouth. Another highly recommended dish. - Goma kanpachi (amberjack with sesame sauce) for 1,100 yen: The large and firm fish had a light taste with a hint of fat, and the sesame sauce added a sweet touch. - Mizunasu (water eggplant) with myoga and condiments for 530 yen: The dish had a gentle flavor with a nice texture from the eggplant and myoga, which I really enjoyed. - Yuzu hakusai (yuzu-flavored Chinese cabbage) for 380 yen: This simple pickled cabbage dish was surprisingly addictive. - Nodoguro donabe gohan (nodoguro rice cooked in a clay pot) for 2,800 yen: Although a bit pricey, the rice was flavorful and perfectly cooked, with the added aroma from searing the nodoguro in front of us. It was so delicious that we finished it quickly. - Chicken seseri and Kujo negi (chicken neck meat and Kujo green onions) with yuzu pepper and grated daikon for 880 yen: The combination of ponzu, yuzu pepper, and Kujo negi was a winner. Overall, everything I tried was delicious, but my top 3 favorites were the seared nodoguro, nodoguro donabe gohan, and charcoal-grilled nodoguro with water eggplant. The staff were friendly, and there were many other menu items that caught my eye, so I definitely want to visit again. The location is a bit of a walk from Yodoyabashi and Hommachi stations, but there are many other interesting restaurants nearby, making it a great place for a food crawl. Don't miss out on trying the Sichuan pepper and cardamom liqueur as well! #Yuichin'sRecommendedEats

Usually, Sundays are the regular closing day for this restaurant, but on this day they were open, and Monday was taken as a substitute holiday. I made a reservation through Instagram DM for a visit right after the opening at 5:00 p.m. on Sunday. I was guided to the second floor and climbed a slightly steep staircase. ----- Taste Impressions ----- As soon as I sat at the table in the back, I was handed a chilled wet towel, which made me happy. First, my partner ordered a beer and I had a Ramune... and even the appetizer came out, which was mozuku seaweed. It was not too sour and quite delicious. I wonder if this is not available as a single item on the menu... I would love to eat more of it now, it suits my mood. [Grilled throat blackfish sashimi] This is a must-order item. Make sure to order it. I was given soy sauce for sashimi, but I preferred the recommended vinegar, wasabi, and salt by the staff. The throat blackfish is quite fatty, so using these condiments gives it a perfect taste and it's amazing! [Gold Rush Tempura] This is also a must-order item. The texture of the corn crumbling in your mouth and the sweetness spreading as you chew is excellent. It's also great for sharing since it's an even number. [Natural salt-seared yellowtail tataki] The condiments were all refreshing, and the firm yellowtail paired perfectly with them. [Grilled chicken tenderloin and Kujo green onion with yuzu pepper and grated daikon] This was also quite delicious. The Kujo green onion does a great job of complementing the chicken tenderloin. [Throat blackfish clay pot rice] The throat blackfish clay pot rice that I had ordered at the beginning arrived. (Approximately 40 minutes later) I can't post the video, but they open the clay pot and sear the surface of the blackfish with a gas burner. The staff even asked, "Are you going to take a picture?" so it was easy to take out the camera, which was a small relief. They then served it in a bowl, and blackfish broth was also provided. It seems it can also be made into ochazuke. [Unusual charcoal-grilled assortment] - Stingray fin, dried salmon, and urume - as written on the menu, but for some reason there was also dried firefly squid. I gratefully accepted it. The joy of eating rice while grilling the unusual items on a charcoal grill... [Grilled throat blackfish] It seemed to be the grilled head. It was delicious but difficult to eat... The leftover rice from the throat blackfish clay pot was made into rice balls for takeout, which was possible upon request. I had it for breakfast the next day at home, and of course, it was delicious. It's nice to be able to enjoy it even after returning home. ------------------- - After finishing the meal and taking a break, I was surprised to be handed a warm wet towel. - On this day, the second floor was a harem with only female customers other than my partner, which was amusing. - The day after our visit, credit card and QR code payments were made possible. The menu was too overwhelming, and I had a hard time choosing because everything looked delicious... If I have the opportunity, I would definitely like to visit this restaurant again. Thank you as always. It was a feast!

I visited the restaurant after work. The nodoguro and buri tataki were very fresh and delicious. Personally, I recommend the buri tataki! They also had meats like seseri, and the seseri was firm and paired perfectly with kujo negi, with just the right amount of salt. It was delicious.

I tried nodoguro (blackthroat seaperch) for the first time and it was very delicious! It takes about 40 minutes for the kama-meshi (kettle rice) to be ready, so in the meantime, you can order something else to eat while you wait! They made onigiri (rice balls) with the leftover kama-meshi, which was a nice touch!

A new restaurant specializing in blackthroat seaperch has opened in Kitahama area! It's located a little west of UFJ and Sugi Pharmacy, at the corner. The restaurant has a mainly counter seating on the 1st floor and table seating on the 2nd floor. The menu includes various dishes featuring blackthroat seaperch such as sashimi, charcoal-grilled, sake-steamed, simmered, and clay pot rice. In addition, there are other seafood and charcoal-grilled dishes available, making it hard to choose. Some recommended dishes are blackthroat seaperch seared sashimi, spicy Mao Zedong-style fried chicken, super fruit tomato, avocado slices with spicy dressing, salt-seared yellowtail, Tuscan-style potato fries, gold rush tempura, charcoal-grilled chicken tenderloin with Kyoto leek and yuzu pepper, blackthroat seaperch clay pot rice, and spicy mapo tofu. The blackthroat seaperch series is a must-try, with the fatty texture and flavor being exceptional. The seared sashimi has a perfect smoky taste, and the clay pot rice is very flavorful. Other dishes like the spicy fried chicken and avocado slices are delicious, while the yellowtail sashimi is good but lacks the impact compared to the blackthroat seaperch sashimi. The tempura and chicken tenderloin with Kyoto leek are also great choices. The mapo tofu is decent but nothing special. Overall, the blackthroat seaperch rice was so impressive that it overshadowed the other dishes. In conclusion, N・O・D・O・G・U・R・O!

On this day, I went to "Kado Shokudo. Sumi no Ueno Mukougawa" which opened on 8/10 in the Gamocho area, just a short walk from Yodoyabashi Station! The "。" in "Kado Shokudo." is a playful touch to make the corner rounded so it doesn't stand out. This restaurant was launched in Gamocho after the closure of the charcoal-grilled standing and drinking spot "Haiken, Sumi no Ue Kara" in Nishinakajima in January of this year. They serve dishes using "Donchicchi Nodoguro" from Hamada City, Shimane Prefecture, as well as charcoal-grilled dishes! The two-story interior has a counter on the first floor and table seats on the second floor. I prefer the counter seats where you can see the dishes being prepared right in front of you, giving a sense of presence. The appetizer was mozuku vinegar, perfect for the hot summer. The attention to detail is evident. Nodoguro aburi-zukuri for 1630 yen. Starting with the aburi-zukuri. The fatty Nodoguro has an amazing richness! The fat slowly melting in your mouth will make you loosen up. Nodoguro sumiyaki for 1630 yen. A beautifully sized head! The meat around the head is known to be delicious. When you put your chopsticks in, the fat overflows. Amazing! Gold Rush tempura for 580 yen. In summer, you crave sweet corn. Simple with just salt and delicious! Charcoal-grilled sesame and green onion (forgot the price). With a background in charcoal-grilled dishes, they offer a variety of charcoal-grilled dishes besides Nodoguro. The crispy sesame paired with the melt-in-your-mouth Kujo green onions! Squeeze some sudachi, add some yuzu pepper, and it's perfect. So delicious. Nodoguro donabe rice for 2500 yen. And for the finishing touch, Nodoguro in the donabe rice! Cooked with Nodoguro broth. The fatty Nodoguro meat is seared, topped with plenty of green onions, and it's complete! Overflowing with the flavor of Nodoguro. Irresistible. For the second cup, they serve burnt rice and dashi tea pickles. A second delicious donabe rice. A must-try. Everything you order is delicious. And Master Isshan's talk was lively, making it a fun time! I must go again.

"Nodoguro is great for group dining."

Delicious and quite cost-effective. A place I would want to go back to right away!

We used this restaurant for our company's birthday party! All the dishes were delicious and the staff were wonderful. We had a great time and would like to use this restaurant again in the future. Thank you very much! ☺