With the weather turning colder, it’s officially the season when we start craving hot pot. I visited one of Tokyo’s most renowned monkfish hot pot (ankō-nabe) restaurants, just as monkfish season begins. The moment you step inside, you’re greeted by a nostalgic Showa-era atmosphere and the comforting aroma of dashi simmering in the air — a scent that’s becoming harder to find these days. Since I had been eating and drinking around town beforehand, I opted for one of the lighter courses this time. À la carte ordering is also available. What I had Shiosai Course – ¥8,500 ◆ Appetizers ◆ Monkfish skin and flesh with vinegar miso ◆ Monkfish roe in aspic ◆ Monkfish liver tofu ◆ Monkfish hot pot ◆ Ojiya — rice simmered in the leftover hot pot broth (similar to Japanese-style rice porridge called zōsui) It was truly a full monkfish experience. The flesh was incredibly firm and springy, the liver intensely rich — amazing how many ways one fish can be enjoyed. To finish, the remaining broth was turned into ojiya. For those unfamiliar, ojiya is a comforting style of Japanese rice porridge, similar to zōsui, where cooked rice is simmered in the soup of the hot pot. The monkfish flavor had melted into the rich broth, making it an absolutely perfect ending. Though I didn’t drink alcohol this time, the entire course is clearly made to pair beautifully with sake or beer. From start to finish, it was deeply satisfying. ごちそうさまでした — thank you for the wonderful meal.

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The service is good. The food is excellent! Never thought that Monkfish can be made into so many different kinds of dishes. What a wonderful meal!

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Went to this place for dinner last night, before reaching the building you could already smell the sweet smelling scent of the soup broth from far away from the streets. The meal was delecious, the monkfish meat was very thender and chewy and the liver had a very creamy and smooth taste.

Just AMAZING from the first bite to the end! And our waitress's service exceeded all expectations! She was not only extremely kind, she answered our questions and gave us advice on how to better enjoy every bite. THE BEST!!!

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For a truly unique experience, you have to try Isegen. How often do you get the chance to eat Monkfish? In true japanese style, you get all parts of the fish, including the prized liver. Of course it will depend on which package you get to be able to enjoy the different preparations. Everything was of the highest quality and expertly prepared. Indulge in one of the ugliest, yet most delicious, fishes you will ever have.

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