Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Makino
(ふぐ 牧野)- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Thursday
Specialities
Chef
Hiroyuki Nagashima - Third-generation head chef who continues the tradition
Space
A nostalgic and vibrant dining space in the downtown area
Space
Guided by the impressive red lantern, you will encounter the ultimate in luxurious hotpots.
Review
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Review 62casesFollower 17PeoplePick-up reviews
予約一年待ちの人気店
予約が基本的？に一年待ち。 今回はお店の建て替えもあり2年ぶりの訪問です。 正直、美味しかったなぁ、お腹いっぱいになったなぁという、うっすらとした記憶しかありません、、、 すげービルとかになっていても趣きが変わるのかなとか、色々想像しますが、、、 おっ。ほんとに元々のお店を建て替...Find out more
2024/03 Visitation
1times
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Review 554casesFollower 2,574People一生に一度は味わいたい！極上ふぐと蟹大根鍋の絶品コース
東京・浅草にひっそりと佇むふぐ 牧野は、上質なふぐ料理と心温まる雰囲気が魅力の隠れ家的な名店でした。 冬の寒さを忘れさせるような、ふぐの絶品料理と蟹大根鍋が楽しめるこのお店は、訪...Find out more
2024/01 Visitation
1times
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Review 216casesFollower 97Peopleアサリはナシだった…
リニューアルオープン後初です！ お待ちしてました！笑 お店の場所は変わらずで、建物自体を素敵に建て替えなさっていました 牧野さんちのフグはテッサからお鍋まで全部肉厚でほん...Find out more
2023/12 Visitation
4times
Restaurant information
Details
| Restaurant name |
Makino（Makino）
|
|---|---|
| Categories | Fugu (Blowfish)、Hot Pot |
| Phone number (for reservation and inquiry)・Inquiry |
03-3844-6659 |
| Reservation Availability |
Reservations available |
| Address |
東京都台東区松が谷3-8-1 |
| Transportation |
520 meters from Inaricho. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥20,000～￥29,999
|
| Method of payment |
Credit Cards Accepted （JCB、AMEX、VISA、Master） |
Seats/facilities
| Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
|---|---|
| Space/facilities |
Horigotatsu seats |
Menu
| Drink |
Japanese sake (Nihonshu) |
|---|---|
| Food |
Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| The opening day |
.. |
閉じる
ChefHiroyuki Nagashima - Third-generation head chef who continues the tradition
Born in Tokyo in 1970, Nagashima carefully pulls fugu to bring out the flavor of the ingredients. As the third-generation head chef of Fugu Makino, he serves fugu dishes beloved by regulars, a tradition established by his predecessor. Nagashima's dishes, which are inventive and creative while still respecting the traditions passed down from generation to generation, continue to attract new fans to the restaurant. The light and gentle flavors that can only be achieved through his deep knowledge of fugu capture the hearts of his customers.
SpaceA nostalgic and vibrant dining space in the downtown area
The restaurant has a nostalgic downtown feel to it, and in addition to counter and table seating, there are two private rooms and a semi-private room, making it an attractive place to come with a large group. In this friendly atmosphere, you can enjoy conversation with the proprietress over fugu dishes and hotpot, and you will find yourself relaxing. Perhaps for this reason, it is also often used for business entertainment. In a restaurant filled with spontaneous exclamations of admiration and lively laughter, you will want to savor the charms of fugu.
SpaceGuided by the impressive red lantern, you will encounter the ultimate in luxurious hotpots.
As you enter through the noren curtain, drawn by the red lantern bearing the shop's name in bold letters, an appetizing smell fills the air. It's the aroma of "hairy crab and radish hotpot," which is just as popular as the exquisite fugu dishes. The rich white miso-based broth is topped with plenty of butter, and the radish absorbs the flavor. The whole hairy crab is added, allowing you to enjoy the rich crab miso to your heart's content. The customers gather around the hotpot, sipping sake and all with cheerful expressions. Ueno is the place where you can rediscover the joy of food.
Makino-style "grilled fugu" and "hairy crab and radish hotpot" are mouthwatering. A famous downtown restaurant where smiles of "delicious!" are heard every day.
An impressive red lantern lights up a quiet residential area. Once you pass through the noren curtain, you will find a warm and nostalgic space. "Fugu Makino" serves the finest fugu dishes, made with
...expert technique. The beautifully translucent flesh of the "tessa" is a must-try, but the "yaki fugu" is an absolute must-try. The chewy texture of the meat and the layered flavor that spreads lightly are a luxury that can only be enjoyed here. We hope you will experience the gentle sweetness that can only be brought out by someone who knows fugu so well.