이세겐

Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.

Only the carefully selected, richer center part of the specially chosen ankimo is provided. When it enters the mouth, the liver melts, and the umami spreads.

A dish luxuriously made with the rare part of the ovaries, simmered and set with a special sauce.

A dish made by mixing the meat of anglerfish simmered in a secret broth with a special miso made from its liver. A dish that concentrates the deliciousness of both the meat and the liver.

After being processed for more than a day, the white fish is aged and dehydrated until its flavor peaks, then coated with potato starch and deep-fried. A dish that allows you to enjoy the deliciousness of anglerfish white flesh.

Only live monkfish caught using gill nets in Kazamaura, Aomori Prefecture are used. It is available only during a limited period from mid-December to the end of March each year. This dish is served as soon as it arrives.

Carefully prepared with domestically sourced natural monkfish, simmered in a secret broth that is not shared outside the family. Enjoy the deep flavors of the monkfish as they are meant to be experienced.

After you enjoy your meal, we will prepare ojiya for you.

One serving

Five types, five cuts each

Five types, three cuts each, shirataki, tofu

Medium bottle

Medium bottle

For pairing with monkfish hot pot, we recommend a dry Japanese sake that enhances the flavor of the dish and is not tiresome to drink. One cup.

300ml

300ml

720ml

720ml

720ml

720ml

720ml

720ml

720ml

720ml

Rock and soda mix