Isegen

Alongside pufferfish, anko (monkfish) is one of Japan’s most luxurious fish dishes, and Isegen is the only place in Tokyo that specialises in it. This quaint restaurant is housed in a historic building that was built in 1930, and welcomes customers with a realistic example of the ‘sea monster’ you’ll be tasting. Don’t let the look of it put you off; this is a rare opportunity to try the full nabe experience. And when we say full, we’re not joking – you’ll be eating the entire fish, including the fins, skin and liver, which is particularly coveted for its creamy texture and taste that rivals foie gras. The anko season runs from September to April – the best time of year for a hearty hot-pot. The rest of the year the menu revolves around ayu (a trout-like sweetfish) and other freshwater fish.