Nidaime Kei

Tucked around Ueno’s Nakamachi-dori, Nidaime Kei centres its menu on seafood. Its signature offering is nodoguro (blackthroat seaperch), carefully procured according to provenance. The seared sashimi cut, nodoguro aburi sashim, arrives with its skin lightly charred over flame, highlighting an elegant sweetness and melt-in-the-mouth texture from its rich fat—a natural companion to an opening glass of sake. The whole fish is also roasted over charcoal using the traditional genshiyaki technique, slowly cooking upright around the embers so excess moisture drains away, leaving the flesh plump, succulent, and deeply savoury.

From Seasonal Sashimi to Creative Grilled Dishes

Beyond nodoguro, diners can select assorted sashimi platters or order single varieties such as Pacific bluefin tuna and seasonal fish. The cooked offerings feature meticulous craftsmanship suited to an evening of drinks, including thick scallops topped with raw sea urchin and wrapped in fragrant nori, as well as piping-hot, fluffy fried shrimp dumplings (ebi shinjo age). Vegetable and fried options round out the menu, featuring refreshing combinations like a cream cheese and crab salad alongside asparagus tempura wrapped in sliced meat.

A Relaxed Ueno Evening with Regional Sake

To pair with the meal, the drinks list gathers Japanese sake from breweries across the country—such as Otokoyama from Hokkaido, Abe-kan from Miyagi, and Born from Fukui—alongside shochu, wine, and freshly squeezed fruit sours. Seating options include Western-style tables, cosy semi-private booths for small parties, and sunken horigotatsu seating where guests can stretch their legs in a quiet Japanese-style setting suitable for dinners, entertaining clients, or anniversaries. Open until 4:00 the following morning except on Sundays, it is equally dependable for late-night meals accompanied by quality fish and sake.