Anko Shingen

You can enjoy the local cuisine of Kita-Ibaraki, dobu-jiru monkfish hot pot. The rich soup, made without water or sake and using plenty of fresh monkfish, has an unparalleled deliciousness. Dishes such as ankimo (monkfish liver), tomo-su (vinegar dressing), and karaage (deep-fried) are also superb and pair perfectly with the dobu-jiru hot pot. The course meals are very luxurious and leave you thoroughly satisfied.

The interior has a simple, calm atmosphere where you can concentrate on your meal. Seating is centered around a counter, and you can relax and eat while enjoying watching the owner prepare monkfish. In the quiet space you can thoroughly savor luxurious monkfish dishes, making it the perfect restaurant for a special evening.

This is a new restaurant that just opened in September 2015, and it is a rare place where you can enjoy the taste of Kita Ibaraki, the home of ankou nabe (monkfish hot pot), right here in Tokyo. The owner himself is from Kita Ibaraki, and because they use fresh monkfish shipped directly from his hometown, you can savor an authentic flavor you won’t find at other restaurants. The taste is characterized by a faithful recreation of the local regional cuisine.

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.