茶の間

Fresh monkfish caught in nearby waters is hung, cut and carefully cooked in the restaurant.Therefore, the meat has no unpleasant odor and you can enjoy various parts of the fish.Please choose from a rich "dobushiru" style soup stock made with plenty of monkfish liver, or a "shioushiru" style soup stock made with monkfish bones and finished with a light touch of salt.Many customers are becoming captivated by the deliciousness of the many exquisite dishes included in the winter-only hot pot course.