Monkfish specialty restaurant Isegen

Kimo Sashi (Liver Sashimi)

The signature dish, made using only the richer central part of carefully selected monkfish liver.

Tomo-ae (Mixed dish)

Simmered monkfish meat mixed with a special cooking miso made with monkfish liver. A dish that condenses the deliciousness of both the meat and liver.

Nigori (Jelly)

A dish made by simmering the roe, a rare cut, in a special warishita sauce until set.

Karaage (Deep-fried)

The thickest center cut of the large white meat, called 'Oomi', is dehydrated, aged, and then deep-fried.

For one person

Monkfish meat

Nabe Kimo (3 slices)

Vegetables

(Mitsuba, Udo, Shiitake, Kinusaya, Ginkgo - 5 slices each)

Zaku (Wild vegetable)

(5 slices each of 5 types of vegetables, tofu, and shiratak)

Mitsuba (Japanese parsley)

Udo (Aralia cordata)

Shiitake

Kinusaya (Snow peas)

Ginkgo

Tofu

Shiratak (Konjac noodles)