Finest Japanese Fish: Nodoguro - Seafood in Tokyo

Primitive grilling is the process of making ingredients around a charcoal fire and adjusting the distance of the fire.
It takes a long time to make a charcoal fire, so the surface is crisp and the inside is moist.
In particular, the fish with fat on it is exquisite as it has no fat on it.
It's a simple and exciting way to bake, but the temperature of the charcoal fire rises from 800° to 1200°, so if you make a mistake in the fire, the ingredients will burn.
It is a difficult technique that requires the skill of the craftsman.
In addition, the way to cook is different depending on the temperature of the day and the condition of the ingredients, so you cannot make delicious primitive bake without long-term experience and knowledge of the ingredients.

Mr. Nakamata, the Nodoguro who cooperated with us in this interview, has several stores in Tokyo that offer oversized size of Nodoguro at a reasonable price.
The craftsmen bake the seasonal vegetables and fat-filled doguro deliciously.

You can also drink Kagoshima shochu and sake produced in-house.
special Thanks
Nodoguro Nakamata
https://nakamata-nodoguro.com/tsukiji/

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