Monkfish Shinogen

There is a rich variety of dishes centered around monkfish. Each dish, including monkfish liver, dobujiru (a type of soup), and fried monkfish, brings out the deliciousness of the ingredients. In particular, dobujiru is best enjoyed when the green onions are cooked just right, offering a rich flavor. Fresh sashimi and agedashi (fried tofu) are also exquisite, maximizing the potential of the ingredients.

The interior exudes a calm Japanese atmosphere, allowing you to spend a leisurely time. There are also partitioned seats, where you can enjoy your meal in a private space. It is the perfect environment for a moment with someone special. The pleasant lighting and attentive service warmly welcome visitors.

Located in Hatchobori, Chuo City, Tokyo, this restaurant is well-loved as a specialty shop for anglerfish cuisine. The dishes, which make use of fresh ingredients, are highly regarded, and the dobujiru (anglerfish soup) is especially famous. As a restaurant rooted in the community, it offers an attractive dining experience with new discoveries every time you visit.

Mr. Shinohara was born in Ibaraki Prefecture in 1964. At 18 he pursued a career in cooking and, after training at Yamaguchiro in Mito, he took over the family business and expanded to operate two guesthouses in his native Ibaraki and a restaurant in Hatchobori, Tokyo. He is currently the representative director of Sea-no Co., Ltd., offering dishes that make use of local ingredients, such as monkfish hot pot. With his seasoned skills and dedication to quality, he continues to captivate visiting customers.