茶の間

Fresh monkfish caught in nearby waters is hung, cut, and then carefully cooked in the restaurant.Therefore, the meat has no odor at all, and you can enjoy a variety of parts.For the hot pot broth, please choose from a rich "dobushiru" style, made with plenty of monkfish liver, or a "shioushiru" style, 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 this seasonal hot pot course.