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The celebrated nodoguro (known as rosy seabass or blackthroat seaperch in English) fish is getting the spotlight in simple grilled form at this Tsukiji restaurant. The fish are skewered and grilled in a traditional manner, which sees them suspended over flaming charcoal while making sure the distance to the fire is carefully controlled. Simple as it may sound, it requires quite the skill to grill them to perfection – luckily the resident artisans are on hand to do exactly that. Pair your seafood with some lesser-known shochu from Kagoshima and you're set for the evening.