Tokyo's monkfish specialist, founded 1830, in a 1930s wooden building: anko-nabe uses every part, from skin to the creamy liver, and ends with egg rice porridge.
- Address
- 1 Chome-11-1 Kanda Sudacho, Chiyoda City, Tokyo 101-0041, Japan
- Hours
- Tue-Fri 11:30-14:00, 17:00-22:00; Sat 11:30-15:00, 17:00-22:00; closed Mon, Sun (Google hours via Wanderlog, 2026-10)
- Best time to go
- Afternoon, Evening · About 1.5 h
- Price
- Price not verified
- Price level
- JPY JPY JPY
Details can change. Check hours and prices before you go.
Good to know
- Anko season is September to April; other fish the rest of the year.
- Finish with the ojiya porridge.
- Closed Sunday and Monday (Google hours).