Isegenいせ源

isegen_3
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There is a saying in Japan - 'Fugu (blowfish) in the West, Ankou (monkfish) in the East'. Monkfish is in season from December to February and is the main ingredient of the traditional winter dish 'Ankou nabe' (monkfish hotpot). At this well-established restaurant, which has been in business for over 180 years, you can taste Ankou nabe alongside a range of other monkfish dishes by ordering the set menu. In monkfish cuisine, nothing is thrown away and every part of the fish is eaten, one of the reasons why it is cheaper than blowfish. The fishes' white meat and liver are served raw as 'sashimi', with more white meat served up deep-fried in the form of 'karaage' before the main dish - ankou nabe - which includes white meat, liver and skin, allowing you to enjoy a range of textures and tastes. Finally, add rice and egg to the remaining thick, concentrated soup to finish the meal off with a bowl of 'zousui' (rice gruel). Apart from the set menu, there are also a range of a la carte dishes to available, all of which go down well with a cup of hot 'sake' (Japanese rice wine). To really experience what winter in Japan is all about, you can't go wrong with monkfish cuisine!

http://www.isegen.com/

  • Address :
    1-11-1, Kanda Suda-cho, Chiyoda-ku, Tokyo
    Phone :
    03-3251-1229
  • Hours :
    11:30-14:00(L.O.13:30),17:00-22:00(L.O.21:00), Closed Sunday between April and November, Closed between December 31st and January 3rd
  • Average price :
    12,000 yen
    Cuisine :
  • Good to Know :
    They accept the reservation only over 6-people party, 10% Service charged at dinner time
Area :

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