We'd add
Our runner-upTomo-ae (とも和え)
Tomo-ae, monkfish tossed with its own liver and miso. To share before the pot.
- Dressed with its liver
- The same kitchen
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstAnkō nabe (あんこう鍋)
Ankō nabe, monkfish simmered at the table in the house warishita, a soy-based sauce, finished with zōsui, rice cooked in the last of the broth. The house's named dish.
Isegen
Japanese · ankō · nabe · Kanda, Tokyo
1-11-1 Kanda Sudachō, Chiyoda, Tokyo 101-0041
Must-goOne of the few places in this city we'd plan a trip around.
- Food + wine
A monkfish house in Kanda since the 1830s, in a listed Tokyo historic building, calling itself the only ankō, monkfish, specialist in the city. The monkfish pot is the reason to come.
The proof, in the house's own words
Why the ankō nabe
Tradition
Tokyo's only monkfish specialist, its recipes handed down for nearly two centuries.
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