Monkfish specialty restaurant Isegen

Sashimi of monkfish liver (ankimo). Also known as "foie gras of the sea," it is characterized by its extremely rich and creamy taste. It is typically enjoyed with ponzu sauce and grated momiji oroshi (daikon radish with chili).

This is a regional dish where monkfish meat is mixed with a special miso sauce made by dissolving monkfish liver. The richness of the liver and the flavor of the miso blend together for a rich umami experience. It pairs exceptionally well with sake.

A dish made by chilling monkfish roe and its cooking liquid to form a jelly. It melts in your mouth with body heat, releasing a rich umami and a jiggly texture.

Deep-fried aged monkfish white meat. It is juicy and firm like chicken, yet retains the fluffy texture unique to fish.

Set of additional ingredients for monkfish hot pot (for one person).

Monkfish fillets for hot pot.

Monkfish liver (3 slices) for hot pot. You can dissolve it into the soup for richness or enjoy its rich flavor as an ingredient.

Assortment of vegetables for hot pot. Includes aromatic Japanese vegetables such as mitsuba and udo.

Assortment set of vegetables, tofu, and shiratak.

A type of Japanese herb, characterized by its refreshing aroma.

A wild vegetable that can be enjoyed for its crisp texture and unique aroma.

Mushrooms rich in umami.

Thin snow peas.

Ginkgo nuts. Characterized by their chewy texture and slight bitterness.

Soft curds made from soybeans. They absorb the hot pot broth well.

Noodle-like ingredient made from konjac yam. It is low in calories and has an elastic texture.