The Delight of Nagasaki Tsushima blackthroat seaperch

Hello, this is Takeda.

Today, we’d like to introduce you to our exquisite “Nodoguro Sushi,” made with the finest nodoguro from Tsushima, Nagasaki Prefecture. Nodoguro, also known as blackthroat seaperch or rosy seabass in English, is a premium and highly prized fish. Its rich, buttery flavor and tender texture make it a favorite among sushi enthusiasts.

The Unique Qualities of Nodoguro

Nodoguro, also known as the “rosy seabass” or “blackthroat seaperch,” is a luxurious fish renowned for its high-fat content and delicate taste. The name “nodoguro” literally translates to “black throat,” referring to the fish’s distinctive black-colored throat. This fish thrives in the nutrient-rich waters around Tsushima, benefiting from the pristine marine environment, which contributes to its exceptional quality and flavor.

A Special Preparation Method

At Takeda, we enhance the natural flavors of the nodoguro by searing its skin with charcoal, which imparts a subtle smokiness and brings out the fish’s umami. To elevate the taste further, we top the sushi with a delicate sprinkle of ebi salt (shrimp salt), adding a unique and flavorful twist. This combination creates a harmonious blend of textures and flavors, offering a truly memorable dining experience.

Invitation to Experience Nodoguro Sushi

Sushi made with nodoguro from Nagasaki Tsushima is a delicacy that allows you to indulge in the finest flavors the sea has to offer. We invite you to try our special “Nodoguro Sushi” at Takeda. Join us and experience the exquisite taste and craftsmanship that goes into every piece. We look forward to welcoming you and sharing this luxurious dish with you.