Nodoguro Grilled Blackthroat Seaperch — Niigata's Luxury Fish

**Nodoguro seasonality:** Peak season is November–February when the fish fatten for winter and fat content reaches 25%. Summer nodoguro (June–August) is leaner and less prized. Restaurants serve it year-round but quality and price fluctuate dramatically by season. **Kappo Nakamura reservation:** This 8-seat counter restaurant specializes in Niigata seafood kaiseki. Reservations open 2 months ahead and fill within days for Friday/Saturday. English reservations possible via hotel concierge. The chef selects fish daily from Niigata port and adjusts the menu accordingly — specify 'nodoguro preference' when booking and he will prioritize it if available. **Izakaya alternative:** Sakana-ya Izakaya (near Niigata Station) is an actual seafood wholesaler operating a restaurant — the nodoguro comes direct from their own boats. Arrive at 17:00 opening (the restaurant opens at 17:00 and serves until 23:00) and order nodoguro shioyaki immediately; they prepare only 8–10 fish nightly and sell out by 19:00. Price: ¥3,800 for 25–28cm fish (serves 2 people).