Food

Behind the Counter at the ONLY Japanese Monkfish Restaurant in Tokyo

TOKYO, Jan 06 (Paolo fromTOKYO) - This hidden Tokyo food gem is definitely a one of kind. I'm taking you deep into the kitchen of Isegen, which has a generational history.

Once a traditional eel dojo restaurant dating back to the Edo period, it underwent a remarkable transformation under its second owner, evolving into a distinguished Monk Fish specialty shop. The very structure of the shop so steeped in history, it’s earned recognition as a protected architectural site by the government that its meticulously preserved, ensuring its timeless beauty.

Monkfish, aka Ankou, is a considered a premium ingredient similar to lobster in Japan and it’s fished from the bottom of the ocean, often served in a delectable hot pot followed up with an irresistible porridge. Today, the shop proudly continues it’s almost 200 year legacy, serving a distinctive dish helping preserve one of Tokyo’s culinary heritage, passed down from generation to generation.

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